Podcast: Jorn Dyerberg, MD, the Father of the Omega-3 Movement, Interviewed
Jorn Dyerberg, MD
Father of the Omega-3 Momvement
Todd Whitthorne interviews Jorn Dyerberg, MD, the father of the omega-3 movement. Dr. Dyerberg was studying the Eskimos, who ate a high fat diet, and had very low rates of heart disease, and discovered the protective effects of omega-3 fatty acids (EPA and DHA) in marine sources. Dr. Dyerberg talks about advances in the science of omega-3 fatty acids from 1970 to present day, and a bit about the 25,000 studies that have been conducted during this time period. Once studied primarily for cardiovascular health, researchers have also studied the impact of omega-3 fatty acids on inflammatory disorders, brain health, eye health, etc. Dr. Dyerberg discusses the protective effects of omega-3 fatty acids, and how much of the nutrients we need for optimal health.
Dr. Dyerberg is also the co-author (with Richard Passwater and Cheryl Hirsch) of the book The Missing Wellness Factors: EPA and DHA: The Most Important Nutrients Since Vitamins?
Click here to listen to the interview.
Delightful and informative podcast. Questions: 1) During Dyerberg’s 1970s research, what was Eskimos’ fruit & vegetable intake; and 2) what was ALA suggestion in podcast? Thanks.
Hi Fred,
Thanks for listening. A big difference for Eskimos is that they eat lots of wild caught meat – caribou, walrus, seal and whale. Fruits and vegetables traditionally weren’t eaten, but the Eskimo have been able to augment their hunting with shelf stable items from the store – so they do eat canned vegetables and fruits, flour, sugar, rice, etc.
Dr. Dyerberg did a comparison between an Eskimo and Danish diet, and found that compared to Danes, Eskimos consumed double the protein, but compensated with fewer carbohydrates. The Eskimo diet was 23% protein; 39% fat; and 39% carbohydrate, compared to the Danes diet which was 11% protein, 42% fat, and 47% carbohydrate. (You can click on this link to see the full info – ajcn.nutrition.org/content/33/12/2657.full.pdf).
The Omega-3 fatty acid ALA is not nearly as beneficial as that of EPA and DHA.