There has been a dramatic surge in interest amongst clinicians, pharmacists, dietitians, and other health professionals in the evidence-based science for omega-3 fatty acids to support human health and the prevention and management of cardiovascular disease (CVD) and other chronic disorders. The two families of polyunsaturated fatty acids in a typical Canadian diet include the

omega-6 fatty acids (also known as n-6 polyunsaturates) as well as the omega-3 fatty acid family 1 . The predominant types of omega-6 and omega-3 fatty acids are listed in Table 1 along with some common food sources. The ‘omega’ terminology refers to the location of the first of many double bonds (unsaturation sites) within the fatty acid structure upon designating the terminal carbon (methyl carbon) as number one. For example, DHA (docosahexaenoic acid, 22:6 n-3) indicates that this polyunsaturated fatty acid has 22 carbons with 6 double bonds such that the first of the latter begins with the third carbon from the methyl end. A typical Canadian diet has a very high intake of the omega-6 fatty acids (predominantly linoleic acid) at an intake level of approximately 5-6% of total energy. The omega-3 fatty acids include α-LNA (alpha-linolenic acid 18:3n-3) which is consumed at approximately 0.5% of energy or 1.2-1.5 g/person/day. EPA (eicosapentaenoic acid, 20:5, n-3) plus DHA are found predominantly in dietary fish and fish oils (or specialty foods containing these fatty acids) and are lacking from plant-based foods including the common vegetable oils. The amount of EPA plus DHA varies across different fish species and sources.