Abstract
w-3 Fatty acids (w-3FAs) are found in seafoods, some plants, and some livestock rations. Fish oils are the only concentrated source of eicosapentaenoic acid (EPA; 20:5 w-3) and docosahexaenoic acid (DHA; 22:6 (d-3). The major co-3FA in plants is a-linolenic acid (LNA; 18:3 w-3). LNA must be converted to EPA before it exerts biological effects similar to EPA, such as reduced platelet aggregation. Human beings convert LNA to EPA to a small extent only. LNA may be more readily oxidized than incorporated into tissues. The effects of consuming LNA-rich oils are more modest than the effects of EPA-rich oils. Evidence suggests that w-3FAs are essential and highly desirable for brain and eye development and heart health. LNA is the only source of w-3FAs for vegetarians. Because LNA and EPA are not biologically equivalent, food composition data or product claims mentioning total w-3FA content must clarify the individual w-3FAs present.
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