Definition: Omega-3 is a class of polyunsaturated fatty acids that occur in leafy green vegetables, flaxseed, soybeans, vegetable oils, and cold-water fish, such as salmon and mackerel.
Omega-3 fatty acids can reduce your LDL cholesterol levels, lower your blood pressure and thin your blood, which improves heart health.
Omega-3 fatty acids are not the same as omega-6 fatty acids, which can increase inflammation, blood clotting, and cell proliferation.
Also Known As: n-3 fatty acids, n-3 polyunsaturated fatty acids, omega fatty acids, omega-3 oils, w-3 fatty acids, fish oil, fish oil supplements, cod liver oil, marine oil, alpha-linolenic acid
Alternate Spellings: omega 3, omega-3
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In some population studies, dietary omega-3 fatty acids (as opposed to nutritional supplements) seem to reduce the risk of developing breast, colon, or prostate cancer. The American Cancer Society states that definitive studies have not yet proven a link between use of omega-3 fatty acids and lower cancer risk. For heart health, the omega-3s in fish and seafood are more effective than those found in vegetables and nuts.
