A new wave of alarm is sweeping the global health community after research revealed that a severe shortage of omega-3 fatty acids threatens the well-being of millions around the world, including in Thailand. The findings, published in the journal AJPM Focus and led by a team at Case Western Reserve University, underscore a rapidly growing gap between dietary needs and omega-3 availability—a situation with stark health implications for populations who increasingly rely on modern, industrialized food systems. The research warns that 85% of the world’s population is not receiving sufficient omega-3 in their diets, a deficiency that can contribute to elevated risks of chronic diseases and developmental disorders (scitechdaily.com).
Omega-3 fatty acids, particularly eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), are crucial building blocks for human health. They support the development and maintenance of the brain, eyes, cardiovascular system, and endocrine functions, forming an essential part of cellular membranes (Wikipedia). The body cannot synthesize omega-3s in sufficient quantities, making them “essential” nutrients, which must come from dietary sources such as oily fish, algae, flaxseed, walnuts, and certain plant oils. Yet environmental challenges—including climate change, overfishing, and widespread pollution—are diminishing the world’s supply of uncontaminated omega-3s, heightening an already critical deficiency, as highlighted by the case study from Case Western Reserve University (case.edu).
This mounting crisis should concern Thai readers for several reasons. First, Thailand’s traditional diets once balanced omega-3 and omega-6 fatty acids, found naturally in seafood and plant-based ingredients. However, with the shift toward more Westernized, processed foods, the national dietary ratio of omega-6 to omega-3 has dramatically increased. Industrial seed oils, prevalent in fried foods, snacks, and packaged products, tend to be rich in omega-6, which can compete with and even inhibit omega-3 absorption. The research highlights that in today’s globalized diets, omega-6 intake outpaces omega-3 by as much as 20:1—far from the 1:1 ratio observed in ancestral diets (scitechdaily.com).
Experts emphasize that the trend creates a double burden for populations like Thailand’s: not only is there a widespread deficiency of omega-3s, but environmental factors—particularly those affecting global fisheries—are diminishing reliable sources just when they are most needed. According to the lead research scientist on the study, the current food systems “are not providing enough uncontaminated omega-3” and “our access is expected to decrease in the near future.” This means the Thai population, especially vulnerable groups such as pregnant women, young children, and the elderly, may be at heightened risk for inflammatory diseases, heart disease, certain cancers, developmental disorders, and even mental health conditions (AJPM Focus, DOI:10.1016/j.focus.2025.100341).
The developing omega-3 dilemma is closely entangled with global ecological changes. Overfishing and the warming of ocean waters are shrinking fish populations naturally high in omega-3s, such as sardines, anchovies, mackerel, and salmon. Pollution, including microplastics and persistent organic pollutants, further contaminates marine food chains, making some fish less safe or more expensive for human consumption (studyfinds.org). The study also notes that comparatively few countries—roughly 15%, mostly those with healthy, well-managed marine resources—are able to meet their populations’ omega-3 needs from local sources alone.
Independent global surveys support these findings. For example, the Global Organization for EPA and DHA Omega-3s (GOED) recently reported that worldwide omega-3 ingredient production has failed to keep pace with growing demands, especially as awareness of the health benefits continues to soar (goedomega3.com). New mapping of global omega-3 intake shows stark health gaps not only between continents, but even within countries, depending on access to clean, affordable sources of fish and seafood (nutraingredients.com).
The science behind omega-3’s value is solid. Decades of research indicate that sufficient intake of EPA and DHA can reduce risks for heart disease, improve visual and neural development in infants, modulate inflammatory responses, and play a protective role in several mental health disorders. Though some systematic reviews question the benefits of omega-3 supplements for reducing risks of cancer or vascular disease, consensus remains that they are essential for overall human health and development (Wikipedia). The balance is particularly crucial in societies transitioning rapidly from traditional foodways to processed diets, a scenario mirrored in urban Thailand.
What, then, are the expert recommendations and potential solutions? The lead research team urges both policy and practice shifts: boost sustainable production of omega-3-rich foods, particularly from marine and plant sources, while also seeking to reduce the overconsumption of omega-6-rich oils that dominate processed food systems. Cellular engineering and novel biotechnology offer hope, with research trials underway on producing omega-3s from microalgae and fermentation—innovations that could supplement dwindling fish-based sources (PubMed). However, widespread adoption and affordability remain barriers, especially for lower-income households and developing nations.
Thai policymakers and civil society face several immediate choices. Encouraging the continued protection of Thailand’s marine environments and fisheries is vital. Local seafood, especially from sustainable small-scale coastal fisheries, should be prioritized over imported, potentially contaminated fish. Public health campaigns can help raise awareness of the importance of omega-3-rich foods, particularly among pregnant women and young families. Nutrition education in schools, adjustments to national dietary guidelines, and supporting local producers of flaxseed, chia, and other plant-based omega-3 sources could all play a role in increasing intake.
Culturally, the Thai diet has many strengths to build upon. Traditional dishes such as yam pla duk fu (crispy catfish salad), tom yum pla, and a wide array of herbal and fish-based relishes naturally contribute to omega-3 intake. Revival and modernization of these recipes, replacing industrial seed oils with marine or high-ALA plant oils, can help move diets back towards a healthier omega-3/omega-6 ratio. Collaboration between local governments, community health workers, and food industry stakeholders will be essential to effect meaningful change (nutritioninsight.com).
Looking ahead, the trajectory of the omega-3 shortage intersects with pressing global challenges: climate change, food security, and the complex realities of globalized food production. Thailand, with its rich biodiversity and cultural heritage around food, has a unique opportunity to address these challenges at the local level, leveraging both traditional knowledge and new innovations.
Thai families and individuals can take immediate steps to safeguard their health amid the shortage. Whenever possible, prioritize consumption of oily, locally sourced fish such as pla thu (short mackerel), sardinella, or trevally, ensuring they come from reputable, sustainable fisheries. Include plant-based sources such as linseed, hempseed, and walnuts in daily meals. For those at high risk of deficiency—pregnant women, nursing mothers, older adults—consult health professionals regarding supplementation, but be wary of quality and source, as some supplements may be contaminated or of low efficacy. Reducing reliance on deep-fried foods and processed snacks will help restore a healthier omega-3/omega-6 balance. Finally, support policies and community efforts that aim to protect Thailand’s marine and food systems for future generations.
Failure to address this silent but significant nutritional gap risks more than individual health outcomes: it threatens to exacerbate existing inequalities in health, undermine national development goals, and erode cultural heritages tied to food and wellbeing. As the scientific consensus grows louder, the time for informed, collective action is now.