British Journal of Nutrition

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Dietary sources of omega 3 fatty acids: public health risks and benefits

J. A. Tura1 c1, M. M. Bibilonia1, A. Suredaa1 and A. Ponsa1

a1 Research Group on Community Nutrition and Oxidative Stress, Universitat de les Illes Balears, Guillem Colom Bldg Campus, E-07122 Palma de Mallorca, Spain

Abstract

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. Worldwide, general population use omega-3 fatty acid supplements and enriched foods to get and maintain adequate amounts of these fatty acids. The aim of this paper was to review main scientific evidence regarding the public health risks and benefits of the dietary sources of omega-3 fatty acids. A systematic literature search was performed, and one hundred and forty-five articles were included in the results for their methodological quality. The literature described benefits and risks of algal, fish oil, plant, enriched dairy products, animal-derived food, krill oil, and seal oil omega-3 fatty acids.

Correspondence:

c1 Corresponding author: Dr J. A. Tur, fax +34 971 173184, email pep.tur@uib.es

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