ABSTRACT
Eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) are long-chain polyunsaturated fatty acids (PUFAs) of the omega-3 class that are normally obtained in the diet from sh. The health bene ts attributed to consuming EPA and DHA from sh or sh oils are well established and include protection against coronary heart disease and various in ammatory-mediated diseases [1]. Governments from many countries have encouraged their citizens to consume omega-3 fatty acids and particularly EPA and DHA [2]. For instance, the Canadian government has recommended that each person between the ages of 25 and 49 should consume a total of 1.5 g of omega-3 PUFA daily. Similarly, in May 2003, the U.S. Of ce of Management and Budget urged the departments of Health and Human Services (HHS) and Agriculture (USDA) to include the bene ts of omega-3 fatty acids when revising the Dietary Guidelines for Americans [3]. Organizations such as the American Heart Association (AHA) and the International Society for the Study of Fatty Acids and Lipids (ISSFAL) have speci c recommendations for EPA and DHA consumption; the most recent being a recommendation of 500 mgday from ISSFAL.
