Table 5.
Recommendations of the American Heart Association48 and the European Society for Clinical Investigation54 regarding consumption of omega-3 fatty acids
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