Lower fish, seafood, and omega-3 intakes in UK higher education students associated with poorer mental wellbeing
De Maeijer H, Richardson A, Casey C (2025)
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Abstract:
Background and aimsFish and seafood are the main dietary sources of omega-3 long-chain polyunsaturated fatty acids, essential for brain development and function. Evidence from the growing field of nutritional psychiatry supports the therapeutic role of these nutrients, particularly eicosapentaenoic acid, for mental health. Students have been identified as particularly vulnerable to poor mental health and wellbeing, but whether this may relate to their intakes of fish, seafood and omega-3 remains unknown. The aim of this cross-sectional study was to address this question.
Methods
UK higher education students provided self-reported quantitative data on their mental wellbeing and intake of fish and seafood, assessed using validated scales via online survey. Basic information on dietary patterns and omega-3 supplementation were also collected. Data were examined using appropriate correlational analyses, and independent-sample tests for sub-group comparisons.
Results
Median weekly fish/seafood consumption (n=485) was 119g, with only 25.2% meeting UK recommendations for fish and seafood intake. 9.9% (n=48) reported using omega-3 supplements, but owing to the limited details of these provided, were excluded from subsequent analyses (n=437). Mental wellbeing was positively correlated with total fish/seafood intake (rho=.128, p<.01) and with estimated total marine-source omega-3 (rho=.115, p<.05).
Conclusions
Poorer mental wellbeing in UK students was associated with lower fish and seafood consumption, and with total estimated omega-3 intake from these sources. Three-quarters of this sample failed to meet UK dietary recommendations for fish and seafood intake. Omega-3 supplement use was also low, even in those consuming no fish or seafood. These findings raise public health concerns and suggest that improving awareness of the importance of omega-3 for brain health, and/or their dietary or supplemental sources, could benefit UK students’ mental as well as physical wellbeing. Further research to investigate these possibilities is warranted
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