The omega-3 content of fish varies by type, with cold-water fatty fish (eg, salmon, mackerel, tuna, herring, sardines) having high amounts of DHA and EPA and seafood with less fat (eg, bass, shrimp, oysters) having lower levels.
Several plants (eg, chia seeds, flaxseed oil, English walnuts) are high in ALA, which can be converted into EPA and then to DHA; however, the conversion is typically limited. Consuming DHA and EPA directly, either from foods or supplements, remains the best way to increase these fatty acid levels.
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Cite this: Mary L. Windle. Fast Five Quiz: Omega-3 Fatty Acids (Fish Oil) - Medscape - Apr 09, 2021.