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Mammals are unable to synthesize omega−3 fatty acids, but can obtain the shorter-chain omega−3 fatty acid ALA (18 carbons and 3 double bonds) through diet and use it to form the more important long-chain omega−3 fatty acids, EPA (20 carbons and 5 double bonds) and then from EPA, the most crucial, DHA (22 carbons and 6 double bonds). [2]
Consuming 200–400 g of oily fish twice per week may also help prevent sudden death due to myocardial infarction by preventing cardiac arrhythmia. [7] The eicosapentaenoic acid found in fish oils appears to dramatically reduce inflammation through conversion within the body to resolvins, with beneficial effects for the cardiovascular system and arthritis.
Salmon is a common food fish classified as an oily fish [1] with a rich content of protein and omega-3 fatty acids. [2] Norway is a major producer of farmed and wild salmon, accounting for more than 50% of global salmon production.
The proportion of omega-3 to omega-6 fatty acids in a diet may have metabolic consequences. [2] Unlike omega-3 fatty acids and omega-6 fatty acids, omega-9 fatty acids are not classed as essential fatty acids because they can be created by the human body from monounsaturated and saturated fatty acids, and are therefore not essential in the diet.
Protein and cholesterol content were equal. [104] The omega−3 content of chicken meat may be enhanced by increasing the animals' dietary intake of grains high in omega−3, such as flax, chia, and canola. [105] Kangaroo meat is also a source of omega−3, with fillet and steak containing 74 mg per 100 g of raw meat. [106]
To illustrate the amounts of EPA and DHA in supplements, a softgel capsule containing fish oil derived from pollock might contain a total of 642 mg of total fish oil, of which 584 mg are omega−3 fatty acids, with 377 mg EPA and 158 mg DHA. 3 That same company's salmon oil softgel contains 1008 mg of total fish oil, of which 295 mg are omega ...
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