The World Health Organization (WHO) recommended a regular fish consumption (1вЂ“2 servings/week providing 200вЂ“500В mg/serving of EPA and DHA) for the general population, as being protective against coronary heart disease and ischemic stroke ( 4 ). AHA also established intakes of 1В g of EPA and DHA from fish or fish oils for subjects with clinical history of CVD and a 2вЂ“4В g supplement for subjects with high blood triacylglycerides (TAG) ( Reference Kris-Etherton, Harris and Appel 3 ). The American Heart Association (AHA) recommended for the general population a consumption of fish, at least twice a week ( Reference Kris-Etherton, Harris and Appel 2 ), estimating a consumption of one portion (125В g) of oily fish (2В g/100В g EPA and DHA) and one portion of lean fish (0в™ІВ g/100В g), which results in an mean intake of 3В g/week or 430В mg/d of DHA and EPA.

The European Food Safety Agency (EFSA) proposed a recommended daily intake of 250В mg/d eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) for adults, because this intake is negatively related to cardiovascular diseases (CVD) risk in a dose-dependent way up to 250В mg/d (1вЂ“2 servings/week of oily fish) in healthy subjects ( 1 ). Omega 3 fatty acids can be obtained from several sources, and should be added to the daily diet to enjoy a good health and to prevent many diseases.

Omega 3 benefits