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. 2006 Jun 10;52(6):734–740.

Table 5.

Recommendations of the American Heart Association48 and the European Society for Clinical Investigation54 regarding consumption of omega-3 fatty acids

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ALA—alpha-linolenic acid, DHA—docosahexaenoic acid, EPA—eicosapentenoic acid.

*Lean fish have smaller amounts of omega-3 fatty acids; fried fish (frozen breaded fish products or fish from fast-food outlets) have minimal amounts of omega-3 fatty acids