A new global alert warns that a severe shortage of omega-3 fatty acids could affect millions, including people in Thailand. Research led by Case Western Reserve University and published in AJPM Focus highlights a widening gap between dietary needs and available omega-3 sources. The study suggests that a large portion of the world’s population does not get enough omega-3s, raising concerns about heart health, brain development, and inflammatory conditions. Data from international health research indicates that 85% of people may be deficient, underscoring the urgency of addressing nutrition in modern, industrialized food systems.
Omega-3s, notably EPA and DHA, are essential for brain, eye, cardiovascular, and endocrine health. Because the body cannot produce sufficient amounts, these nutrients must come from foods such as oily fish, algae, flaxseed, walnuts, and certain plant oils. Environmental challenges—climate change, overfishing, and pollution—are reducing uncontaminated omega-3 supplies, complicating efforts to meet dietary needs. A lead scientist on the study notes that current food systems are not providing enough clean omega-3, and access could worsen in the near future.
The Thai context is particularly relevant. Traditional Thai diets once balanced omega-3 and omega-6 intake through seafood and plant-based foods. Today, Western-style processed foods have shifted fat profiles, pushing the omega-6 to omega-3 ratio far beyond healthy levels. Processed oil blends common in frying and snacks are rich in omega-6, which can hinder omega-3 absorption. In today’s global diets, omega-6 intake can be up to 20 times omega-3, far above the ancestral 1:1 balance.
Experts warn that Thailand faces a double challenge: widespread omega-3 deficiency and diminishing supplies due to shifting fisheries and polluted oceans. The study’s lead scientist stresses that uncontaminated omega-3 sources are not keeping pace with demand, and future access may be limited. Vulnerable groups—pregnant women, young children, and older adults—could be at higher risk for inflammatory diseases, cardiovascular problems, certain cancers, developmental concerns, and mental health issues. These findings align with global health trends and underscore the need for both policy and practical actions.
Environmental and ecological factors intensify the omega-3 dilemma. Overfishing and warming seas reduce populations of omega-3-rich species such as sardines, anchovies, mackerel, and salmon. Pollution, including microplastics and persistent organic pollutants, further compromises marine food chains, making fish consumption riskier or more expensive. Research shows that only a minority of countries—roughly 15%—can meet omega-3 needs from local sources alone, highlighting a broad global shortfall.
Global surveys reinforce these concerns. The GOED organization notes that omega-3 ingredient production has not kept up with rising demand as awareness of health benefits grows. New maps of omega-3 intake reveal disparities not only across continents but within countries, influenced by access to clean, affordable fish and seafood.
The body of evidence supports the health value of EPA and DHA. Adequate omega-3 intake is linked to lower heart disease risk, better infant brain and visual development, moderated inflammation, and potential benefits for mental health. While some reviews question supplementation for cancer or vascular outcomes, consensus remains that omega-3s are important for overall health, especially during dietary transitions toward processed foods.
What can be done? Experts recommend both policy shifts and practical measures: increase sustainable omega-3 production from marine and plant sources, while limiting the overconsumption of omega-6-rich oils in processed foods. Advances in biotechnology, such as producing omega-3s from microalgae or fermentation, offer promising supplements to dwindling fish supplies, though affordability and access remain barriers for lower-income households.
Thailand’s policymakers and civil society can act now. Protecting marine environments and supporting sustainable small-scale fisheries is essential. Emphasize locally sourced seafood over imported options when possible, and launch public health campaigns about omega-3-rich foods—especially for pregnant women and young families. Nutrition education in schools, updates to national dietary guidelines, and support for local producers of flaxseed, chia, and other plant-based omega-3 sources can help improve intake.
Thai cuisine already offers strengths to build on. Dishes featuring fish and herbal components naturally contribute to omega-3 intake. Revitalizing traditional recipes with healthier fats, and replacing industrial seed oils with marine or high-ALA plant oils, can help rebalance the omega-3/omega-6 ratio. Collaboration among local governments, health workers, and the food industry will be crucial to achieving meaningful change.
Looking ahead, the omega-3 shortage intersects with climate change, food security, and the realities of globalized food systems. Thailand’s rich biodiversity and culinary heritage provide a favorable foundation to tackle these challenges. By combining traditional knowledge with scientific advances, Thailand can protect health and culture together.
What individuals can do now: choose oily, locally sourced fish such as short mackerel, sardines, or trevally from trusted, sustainable fisheries; incorporate plant-based omega-3 sources like linseed, hempseed, and walnuts; consult health professionals about supplementation if at risk, and choose high-quality, properly sourced products. Reducing deep-fried foods and processed snacks will help restore a healthier omega-3/omega-6 balance. Supporting policies that protect Thailand’s marine ecosystems and food systems will benefit current and future generations.
As the science grows clearer, timely, coordinated action is needed to safeguard health, equality, and cultural well-being.