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Fish oil researcher makes splash in journal
A University of the Sunshine Coast Accelerated Honours Science student who conducted an Australian-first study of omega-3 fatty acids in fish oil supplements has published her first scientific paper at age 19.
The paper by former Hervey Bay schoolgirl Karina Hamilton is published in this month’s national journal Nutrition & Dietetics.
“Karina has achieved this as an undergraduate, which is a rare distinction,” said USC Senior Lecturer in Biochemical Pharmacology Dr Fraser Russell.
Karina, who graduated from Urangan State High in 2007 with an OP1, enrolled at USC because its Biomedical Science degree offered the potential to fast-track her ambition to work in medical research.
She has studied intensively for three years and will complete the four-year Honours program in November.
Karina said she was delighted by the publication of her paper, not only for her career but for the interest and health of Australians.
“A lot of people take these dietary supplements but there was a gap in scientific knowledge so it’s nice to find that what’s in the capsules is what’s on the label,” she said.
Karina had finished the research by 18, within a year of starting at USC after receiving a $12,000 Renouf Family Scholarship for Academic Excellence in 2008 through the University of the Sunshine Coast Foundation.
“I had great supervisors in Dr Fraser Russell, Dr Mark Holmes and Dr Peter Brooks,” she said.
It was the first study to compare the composition of omega-3 fatty acids in a range of oil supplements available in Australian supermarkets and pharmacies.
Karina analysed 15 fish oil tablets and four flaxseed and evening primrose tablets from five manufacturers, randomly selected from Queensland outlets.
She found the manufacturers’ labelling claims about omega-3 concentrations matched the contents of the products.
“The research was needed because omega-3 capsules are classed as low-risk complementary medicines, meaning they’re not individually assessed,” she said.
“Omega-3 fatty acids in fish oil supplements may produce a range of health benefits that include heart protection, control of arthritis and reduction in risk of Alzheimer’s disease and dementia.”
The research was funded by Food Standards Australia New Zealand, which flew Karina to its head office in Canberra to present the findings to scientists.
Karina’s current Honours thesis is examining the effect of omega-3 fatty acids on blood vessel function. She will spend the next few weeks in the USC laboratories looking at how the fatty acids work to lower blood pressure.
“Next year I’m taking a year off study while I continue tutoring at the University, but I’m keen to study my PhD at USC in 2012,” she said.
– Julie Gatehouse