Abstract
Fish-oil supplements are among the most widely used dietary supplements by American adults. 1 This article reviews recent research on the benefits of, and recommendations for, intake of fatty fish, fish-oil supplements, and other sources of omega-3 fatty acids. Omega-3 fatty acids (also known as w-3-fatty acids or n-3 fatty acids) are long-chain polyunsaturated fatty acids (PUFAs). Named for their chemical structures, these essential macronutrients must be obtained from dietary sources because the body cannot synthesize them. The major types of w-3 PUFAs are eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), and their precursor, a-linolenic acid (ALA). EPA and DHA are found primarily in fatty fish, such as salmon, and in fish-oil supplements. Sources of ALA include flax seed (Linum usitatissinum); flax seed, canola, and soybean (Glycine spp.) oils; walnuts; and leafy green vegetables. ALA is partially converted into EPA and DHA in the body. 2
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