Which of the following is the best source of omega-3 fatty acids?

Fish is recognized as the best source of omega-3 fatty acids primarily due to the high concentrations of two important types of omega-3s: eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). These fatty acids are crucial for various bodily functions, including heart health, brain function, and inflammation reduction.

Fatty fish varieties such as salmon, mackerel, sardines, and herring are particularly rich in these beneficial compounds. The bioavailability of EPA and DHA from fish is significantly higher compared to plant sources of omega-3, such as flaxseeds or walnuts, which primarily contain alpha-linolenic acid (ALA)—a type that the body must convert to EPA and DHA. This conversion is often inefficient, making direct sources like fish more valuable for those looking to increase their intake of these critical fatty acids.

In contrast, other sources like beef, pork, and poultry contain minimal omega-3 fatty acids. These meats may have some omega-3s if the animals were grass-fed or pastured, but they do not compare to the abundant amounts found in fish. Therefore, fish remains the optimal choice for anyone looking to improve their omega-3 fatty acid intake effectively.