Why are Omega 3 fatty acids being investigated?

Studies on the consumption of fish and Omega 3 as part of a healthy diet and a healthy lifestyle have been carried out since the 1950s, followed by a study carried out by Bang et. al., in 1976, with native Alaskan populations that presented a low rate in cardiovascular disease.

Based on these early results, studies on fish and Omega 3 were promoted within the framework of a healthy diet and lifestyle. Currently, Omega 3s are the subject of research and scientific debate about their benefits for human health.

Multiple epidemiological studies investigate the effect of a high consumption of fish on various types of cancer: the consumption of fish is not related to an increased risk of suffering from any type of cancer, unlike red and processed meats.