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9.7: Omega-3 fatty acids

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    Omega-3 fatty acids, also known as alpha-linolenic acid, are two major classes of polyunsaturated fats. Omega-3 fatty acids play an important role in the diet for overall cell health and growth and include additional heart health benefits. Two commonly known omega-3 fatty acids are eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) and are commonly found in fatty fish like salmon, sardines, and herring. Other sources of omega-3 fatty acids include flaxseeds, walnuts, soybean oil, and chia seeds.

    The recommended daily intake of omega-3 fatty acids for an individual’s diet should make up about 0.6 – 1.2% of overall total calories. Studies have shown that intake of omega-3 fatty acids, especially at least two EPA and DHA servings a week, can reduce cardiovascular disease risk.

    This page titled 9.7: Omega-3 fatty acids was last modified on Sun, 27 Sep 2026 02:35:06 GMT and is shared under a not declared license and was authored, remixed, and/or curated by Stephanie Green and Kelli Shallal via source content that was edited to the style and standards of the LibreTexts platform.