Ghent Marriott Hotel, Ghent, Belgium
Monday, 23 April 2012
Interested in buying the presentations given at the Summit? Place your online order here
The Global Omega-3 Summit 2012 is the follow-up of the successful policy summit of 2011, where six consensus statements were signed by all participants.
The Omega- Summit 2012 will build on these consensus statements and look at three themes:
- How can optimized levels of Omega-3s be reached and for what specific health and mental health objectives? What are safe levels of use?
- What is the difference of consuming sc- and lc-Omega-3s? How can all Omega-3s be made beneficial in healthy food and supplement products?
- How can the supply of lc-Omega-3s such as obtained from fish and fish oil, or other new sources such as algae or vegetable sources be made more sustainable ad guarantee sufficient supply as needed to obtain the targets set in the consensus positions?
We welcome all stakeholders of the food, food ingredient, and supplement industry, as well as scientists and researchers, and legislators and industry associations to join in the three debates at the Omega-3 Summit 2012.
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Omega-3 Summit 2012 is organized the day before the European Seafood Exposition (Brussels, 24-26 April 2012), the world leading seafood show |
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Consensus Statements Omega-3 Summit 2011
Order PDF Copies of Presentations and Consensus Statements of Omega-Summit 2011: press Order handouts Omega-3 Summit 2011
Read the Press about the Omega-3 Summit 2011, health nutrition and sustainable supply, and related articles:
- AOCS Inform May 2011: Global Omega-3 Summit: a Kyoto-type approach
- NutraIngredients USA: Refining the omega-3 ‘policy gap’ that feeds global deficiencies
- Natural Products Insider: Omega-3 Summit Releases Consensus Statement
- Seafood.net: Senators press FDA to update guidance on seafood for pregnant women to reflect benefits
- Le Journal du Médecin: Carence en oméga-3: la malnutrition du 21e siècle
- AOCS Inform Jul-Aug 2011: Lipids & Brain 2: a symposium on
lipids and brain health
