Omega-3 fatty acid

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Omega-3 fatty acids are polyunsaturated fatty acids found in oil from oily fish and vegetable sources such as chia seeds, flax seeds, hemp seeds, walnuts, and canola oil. Omega-3 fatty acids are classed as essential fatty acids.

Related Topics:
Polyunsaturated - Fatty acid - Oil - Oily fish - Chia seeds - Flax seeds - Hemp seeds - Walnuts - Canola oil - Essential fatty acid

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Common omega-3 fatty acids in the human body are α-linolenic acid (18:3; ALA), eicosapentaenoic acid (20:5; EPA), and docosahexaenoic acid (22:6; DHA).

Related Topics:
Linolenic acid - Eicosapentaenoic acid - Docosahexaenoic acid

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On September 8, 2004, the U.S. Food and Drug Administration gave "qualified health claim" status to eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) omega-3 fatty acids, stating that "supportive but not conclusive research shows that consumption of EPA and DHA omega-3 fatty acids may reduce the risk of coronary heart disease."{{ref|FDA_QHC}}

Related Topics:
Food and Drug Administration - Coronary heart disease

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