Omega-3 fatty acids: a comprehensive review of their role in health and disease

Omega-3 fatty acids (n-3 FAs) are essential fatty acids with diverse biological effects in human health and disease. Reduced cardiovascular morbidity and mortality is a well-established benefit of their intake. Dietary supplementation may also benefit patients with dyslipidaemia, atherosclerosis, hypertension, diabetes mellitus, metabolic syndrome, obesity, inflammatory diseases, neurological/ neuropsychiatric disorders and eye diseases. Consumption of v-3 FAs during pregnancy reduces the risk of premature birth and improves intellectual development of the fetus. Fish, fish oils and some vegetable oils are rich sources of v-3 FAs. According to the UK Scientific Advisory Committee on Nutrition guidelines (2004), a healthy adult should consume a minimum of two portions of fish a week to obtain the health benefit. This review outlines the health implications, dietary sources, deficiency states and recommended allowances of v-3 FAs in relation to human nutrition. (Author's abstract)
Studies have shown the benefits of dietary consumption of n-3 FAs in cardiovascular disease, dyslipidaemia, atherosclerosis, hypertension, diabetes mellitus, metabolic syndrome, vascular reactivity, obesity, inflammatory diseases, eurological/neuropsychiatric disorders, renal disease, osteoporosis, eye diseases and pregnancy. At least two servings of fish a week or 1 g n-3 FAs a day should be taken by an adult to obtain the health benefits. The bulk of this research has been conducted with fish oil n-3 PUFA and plant based sources require more attention. This comprehensive review outlines the biological roles of n-3 in relation to human health and disease.  (Editor's comments)