Our Lunch Times expert Dr Amelia Lake responds to readers' comments:

Food for thought: fish and omega-3s

I agree with the comments of readers (see article) and I would endorse the fact that omega-3 supplements are not the answer to improving our brainpower… if we could have healthy food available in workplaces across the country it would benefit not only our brain power but our long-term health.

Omega-3 fatty acids help prevent heart disease and have a number of other health benefits. In the body, Alpha Linolenic Acid (ALA), which is found in leafy green vegetables, walnuts, linseeds, rapeseed, walnut, and soya oils, can make the omega-3 fatty acids (docosahexaenoic acid - DHA) and eicosapentaenoic acid (EPA). Oily fish such as sardines, herring, mackerel, trout and salmon contain these fatty acids along with vitamin D and A. There are many foods which have omega-3 oils added to them which can be added to the diet.

The reader is correct, tinned tuna is not a good source of omega-3 fatty acids, but fresh tuna is.

The Food Standards Agency recommends we should be eating about two portions of fish per week (a portion is 140g), one of which should be oily. Check the FSA website for more details; for example, there are restrictions of a maximum of two portions per week for pregnant or breastfeeding women.

Nutrition is one aspect of wellbeing and a feature of socio-economic problems. We know that the most deprived in our society have among other health issues, higher rates of overweight and obesity. While there are a host of complex social problems – having a healthier diet is a contributing factor towards better long-term health.

What's cooking in the canteen?

Because we spend so much time at work, the workplace food environment is very important.

I would echo many of the readers' comments about a lack of inspiring food environments in the workplace, but I would also say that there are now plenty of good examples of innovative, interesting and affordable healthy food options in many workplaces. These will be highlighted in Lunch Times.

Regardless of whether you work in a small or large company, voicing your opinion about the state of the work canteen or about the food available on site is worthwhile.

Cost is an important aspect of determining what we choose to eat. Spending money on food five times a week repeated by the number of weeks we work soon adds up! Sometimes it can be more economical to bring your own lunch which can be heated up or made up in your work kitchen area. It is often beneficial to use lunch time and eating as an opportunity to get away from your desk (it also saves all those crumbs in the keyboard). Take time and enjoy what you are eating.

Does your workplace have any creative catering schemes or is the quality of food there unacceptable? Our online expert, Dr Amelia Lake, a research fellow at Newcastle University's Human Nutrition Research Centre, is ready to answer your questions on eating healthily at work. Use the comment box, below, to ask your questions, or to tell us about your work canteen

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