n-3 fatty acids include alpha-linolenic acid (ALA), derived primarily from plant sources;
eicosapentaenoic acid (EPA); and docosahexaenoic acid (DHA), derived primarily from
marine sources. n-3 fatty acids can also be obtained from supplements. Reports of
numerous health benefits have contributed to the popularity of n-3 supplements (
1
). Fish oil supplements containing EPA and DHA typically provide approximately 180
to 300 mg EPA and 120 to 200 mg DHA per capsule (
2
).To read this article in full you will need to make a payment
Purchase one-time access:
Academic & Personal: 24 hour online accessCorporate R&D Professionals: 24 hour online accessOne-time access price info
- For academic or personal research use, select 'Academic and Personal'
- For corporate R&D use, select 'Corporate R&D Professionals'
Subscribe:
Subscribe to Journal of the Academy of Nutrition and DieteticsAlready a print subscriber? Claim online access
Already an online subscriber? Sign in
Register: Create an account
Institutional Access: Sign in to ScienceDirect
References
- Systemic review of the roles of omega-3 fatty acids in health and disease.J Am Diet Assoc. 2009; 109: 668-679
- The Health Professional's Guide to Popular Dietary Supplements.American Dietetic Association, Chicago, IL2007
- Metabolic effects of krill oil are essentially similar to those of fish oil but at lower dose of EPA and DHA, in healthy volunteers.Lipids. 2011; 46: 37-46
- Disorders of lipid metabolism (DLM), triglycerides, and omega-3 fatty acid supplements.(Accessed November 22, 2011)
- Omega-3 supplements and risk for CVD events.(Accessed November 22, 2011)
- Dietary Guidelines for Americans, 2010.(Accessed November 22, 2011)
Article info
Publication history
Published online: January 25, 2012
Footnotes
This article was written by Eleese Cunningham, RD, with the Academy's Knowledge Center in Chicago, IL. Academy members can contact the Knowledge Center by sending an e-mail to [email protected]
Identification
Copyright
© 2012 Academy of Nutrition and Dietetics. Published by Elsevier Inc. All rights reserved.
