Why losing weight can be difficult for some... and delivering the health benefits of fish

20-June-2002

Volunteers are being sought for two vital nutrition studies, which will help throw light on why losing weight can be so difficult for some people while the second study will focus on the importance of fish consumption.

In study number one, researchers at the University of Wollongong are to begin an investigation of a recently-discovered hormone that may play an important role in controlling body weight and appetite. Researchers are looking for healthy volunteers who are aged between 20 to 60 and are either normal weight or overweight.

The research will look at how diets affect the hormone. Meals will consist of normal foods that most people eat and enjoy. Meals will be supplied free of charge for six days and volunteers will also receive advice from professional dietitian Michelle Gordon who is a PhD student within the Smart Foods Centre. The second study is investigating ways to deliver the health benefits of fish to more Australians. Research suggests that Australians are not eating enough fish. Fish, in particular deep-sea varieties, are high in omega-3 polyunsaturated fats, which offer a range of heart health benefits.

PhD student in the Smart Foods Centre, Craig Patch, said the wide-ranging health benefits of fish oil, which is high in omega-3 polyunsaturated fats, are well documented in the prevention and treatment of cardiovascular disease. Mr Patch said studies reveal that Australians consume on average 1.2 serves a week of fish with nutrition authorities now recommending up to three serves a week.

"There is a potential to improve heart health if we can get more people to eat marine omega-3 fats. But not everyone can eat enough fish. Obviously, factors such as food preferences and disposable income affect fish consumption.

"However, factors such as depleting fish stocks and distribution across an expansive continent have led to the proposed development of a range of foods enriched with fish oil," Mr Patch said.

Researchers at the University of Wollongong in collaboration with Goodman Fielder, University of Adelaide and University of Western Australia are now developing and testing a range of novel food products enriched with fish oil in order to deliver the health benefits of fish to a wider number of consumers.

Dr Peter Williams, head of the consumer insights program of the Smart Foods Centre said the introduction of entire ranges of functional food products has brought with it a whole new set of issues.

"We need to understand what consumers think about new foods with added health benefits and how to incorporate them into the diet."

"Therefore, we are conducting focus group research to find out what Wollongong consumers think about these proposed changes to the food supply and how they would want new foods to be labelled and advertised," Dr Williams said.

Volunteers please note: Anyone interested in either study number one or study number two should contact (02) 4221 4600 where a special message bank has been set up.

Media please note: Please contact (02) 4221 4232 and an appropriate person will return your call with a view to undertaking an interview.