Column #115

If consumers can’t figure out the differences between absolute and relative they can be victimized by some of the biggest marketing gotchas out there. This is also a media issue that tricks people into reading and often believing stories that are actually irrelevant, especially those discussing foods, supplements, and nutritional studies.

Simply put, references for absolute differences involve subtraction. References for relative differences express ratios. So how do these declarations regarding the same topic lead to so much confusion?

I Googled the world for Omega-3 chicken. I found a source in England from a Daily Mirror article. It is Waitrose Omega 3 Chicken. The Mirror article stated that the chicken is “high in Omega 3.” So I wondered, what is “high”?

I did some research and came up with numbers for 100 gram servings. Keep in mind that quantities of fat varies depending on dark meat, light meat, and skin. But the ratios for Omega-6 to Omega-3 essential fatty acids (EFAs) are usually quite uniform throughout an animal with the ratio being slightly lower in fattier cuts.

The USDA data for a commercial chicken breast with skin indicates it has about 9 grams of fat, 1,740 mg of Omega-6, and 120 mg of Omega-3. This particular EFA ratio for Omega-6 to Omega-3 is a very high 14.5:1. Keep in mind that chronic diseases occur more frequently the higher the ratio is above 4:1.

The Waitrose Omega-3 chicken feed consists of the typical grains with some algae added. I assume the typical grains are the same high Omega-6 grains usually fed to poultry. According to their website the edible portion of a whole Waitrose Omega-3 chicken has 9.8 grams of fat, an undisclosed quantity of Omega-6, and 107 mg of Omega-3. Since the USDA chicken and the Waitrose chickens have about the same quantity of fat per serving and the grain portion of their diets is very similar, I’m guessing that the Omega-6 numbers will be about the same. So I project the Waitrose Omega-3 chicken data as 9.8 grams of fat, 1,740 mg of Omega-6, and 107 mg of Omega-3. The EFA ratio of Omega-6 to Omega-3 is 16.3:1.

Naturally I want to compare this data with data from our Omega-3 poultry. A Slanker Select Omega-3 chicken leg with skin has 8.4 grams of fat, 1,231.2 mg of Omega-6, and 620 mg of Omega-3. The EFA ratio of Omega-6 to Omega-3 is slightly lower than a very healthy 2:1.

When it comes to diet many consumers live in a world of make believe. If they read the Waitrose sales literature and the article from the Mirror, they will assume “high” means more. But in this case, the more is less and the most important number, the EFA ratio is what’s higher.

This is one of the reasons I wrote a column titled: “Why Omega-3 Can’t Improve Health.” Unless consumers understand the absolute differences and then comprehend what the EFA ratios actually depict, they can’t properly use what may be the most important tool for judging the nutritional characteristics of the foods they eat.

To your health.

Ted Slanker

Ted Slanker has been reporting on the fundamentals of nutritional research in publications, television and radio appearances, and at conferences since 1999. He condenses complex studies into the basics required for health and well-being. His eBook, The Real Diet of Man, is available online.

For additional reading:

Primer on Absolute vs. Relative Differences

World's First Omega 3 Chicken Containing Health-Boosting Fatty Acid from Daily Mirror

Waitrose Omega 3 Chicken

Waitrose Chicken With Omega 3 From an Enriched Diet

Why Omega-3 Can’t Improve Health by Ted Slanker

The Importance of the Ratio of Omega 6 Omega 3 Essential Fatty Acids by Dr. Artemis Simopoulos

The World’s Only Source for Real Omega-3 Chicken and Omega-3 Turkey