Omega-3s Rising

As details related to the nutritional aspects of the foods we eat continually come to light, more diners have been focusing on better-for-you menu selections. Among the nutrients many diners are seeking are omega-3 fatty acids and, in response, some restaurants are calling attention to the omega-3-rich-items on their menus and posting information about omega-3s on company websites. Others restaurants are training servers to talk about their omega-3-rich items during the tableside dialogue, and many operators say pointing to omega-3-rich food is a good selling point, particularly with better-educated diners.

A RISING TIDE

According to the 2009 Food & Health Survey from the International Food Information Council (IFIC), 74% of Americans have heard of omega-3 fatty acids and 75% have heard of fish oils; 18% report having heard of docosahexaenoic acid (DHA) and 7% say they have heard of eicosapentaenoic acid (EPA).

Additionally, 51% of Americans are trying to get more omega-3 fatty acids into their diet, notes Wendy Reinhardt Kapsak, M.S., R.D., director, health and nutrition, IFIC. And, according to the 2009 IFIC Functional Foods/Foods for Health Consumer Research report, 81% of Americans are aware that consumption of omega-3 fatty acids reduces one’s risk of heart disease, while an additional 72% of Americans are aware of the relationship between omega-3 fatty acids and cognitive development, particularly in children.

According to the NPD Group, the percentage of adults trying to consume more omega-3 fatty acids is on the rise. Kim McLynn, senior public relations manager, NPD Group, says its Dieting Monitor, which looks at dieting patterns and consumer perceptions of dieting and health, found omega-3s are “more sought after by women, with around half of all women trying to get more of them, compared to about 4 out of 10 men.” The Dieting Monitor also found that the percentage of people trying to boost their omega-3 intake has increased from 39.8% in 2006 to 43.3% in 2007 and 45.8% in 2008.

The Alaska Seafood Marketing Institute says that, according to a 2008 study by The Hale Group of quick-service and casual restaurant customers from around the country, 56% of those surveyed reported eating more seafood at restaurants than two years ago, and 55% cited health as the reason they were eating more seafood. Additionally, 76% of diners surveyed said their top concern regarding seafood is that it has high levels of omega-3 fatty acids.