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Aim:  The aim of the present study was to determine the fatty acid composition of 19 dietary oil supplements that are commercially available in Australia, comparing findings with manufacturers' reported omega‐3 fatty acid content. Methods:  Fifteen fish oil supplements and four non‐fish oil supplements were obtained from Australian retail stores. Fatty acids were derivatised, and fatty acid methyl esters were quantitated using classical GC‐flame ionisation detection methods. Composition of eicosapentaenoic acid and docosahexaenoic acid reported by supplement manufacturers was compared with experimental values using the Bland‐Altman plot. Results:  The combined eicosapentaenoic acid and docosahexaenoic acid content in the fish oil and non‐fish oil supplements was 17.63–71.45% and 0.00–0.05% respectively. A high level of congruency was observed for the composition of eicosapentaenoic acid and docosahexaenoic acid reported by manufacturers and determined experimentally (mean difference, eicosapentaenoic acid, 13.2 mg; docosahexaenoic acid, 12.8 mg). Conclusion:  Current practice in pre‐market assessment of complementary medicines in Australia is satisfactory for supplements examined in the present study. Intake of these fish oil supplements can be used to provide high levels of long‐chain omega‐3 fatty acids that would be otherwise difficult to achieve through normal dietary intake alone.

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The purpose of the study was to examine temporal changes in meat/poultry/fish consumption patterns between 1995 and 2011–2012 in the Australian population. Meat/poultry/fish consumption from all food sources, including recipes, was analysed by gender, age group, and socio-economic status using 24-h recall data from the 1995 National Nutrition Survey (n = 13,858) and the 2011–2012 National Nutrition and Physical Activity Survey (n = 12,153). The overall proportion of people consuming meat/poultry/fish remained stable (91.7% versus 91.3%, p = 0.55), but a shift in the type of meat consumed was observed. Red meat, including beef and lamb, was consumed by fewer people over the time period (from 56% to 49%), whereas poultry consumption increased (from 29% to 38%). Amounts of all meat/poultry/fish consumed were reportedly higher in 2011–2012 compared with 1995. This resulted in similar (red meat, and processed meat) or slightly higher (poultry, and fish) per-capita intakes in 2011–2012. The magnitude of change of consumption varied between children and adults, and by gender. Monitoring trends in consumption is particularly relevant to policy makers, researchers and other health professionals for the formulation of dietary recommendations and estimation of potential health outcomes.

Development of the Australian food composition program, focussing on the enablers and barriers to progress, is reviewed following a process of reference harvesting and unstructured interviews with experts. Strong growth in new data and publications during the 1930s and 1970/80s was followed by more stagnant periods, particularly during the 1990s, enabled by data needs for national nutrition surveys, labelling requirements and national policy needs. From the late 1980s there was a move from paper to computerised tables and then to online databases in the 2000s. Australia's food composition tables have evolved in line with international developments in science and changed data publication methods. Maintaining the timeliness of these databases requires significant investment in new analytical data and skilled scientists to drive this process. ABSTRACT:Development of the Australian food composition program, focussing on the enablers and barriers to progress, is reviewed following a process of reference harvesting and unstructured interviews with experts. Strong growth in new data and publications during the 1930s and 1970/80s was followed by more stagnant periods, particularly during the 1990s, enabled by data needs for national nutrition surveys, labelling requirements and national policy needs. From the late 1980s there was a move from paper to computerised tables and then to online databases in the 2000s. Australia's food composition tables have evolved in line with international developments in science and changed data publication methods. Maintaining the timeliness of these databases requires significant investment in new analytical data and skilled scientists to drive this process.