Sardines, salmon, mackerel and other oily fish are rich in EPA and DHA, two long-chain omega-3 fats. The body builds them into its cell membranes, DHA especially in the brain and the retina of the eye, and both help the heart to work normally.
Omega-3 fats are named after their chemistry: the first double bond in their carbon chain is at the third carbon atom counted from the end of the chain, known as the omega end. EPA (eicosapentaenoic acid) has 20 carbon atoms and DHA (docosahexaenoic acid) has 22. Fish get most of these fats from their food: the fats are made by algae and plankton and build up in the fish that eat them. Plant foods such as flaxseed, chia seeds and walnuts provide a shorter omega-3 called ALA, and the body turns only a small share of it into EPA and DHA. The NHS advises eating at least two portions of fish a week, one of them oily. For people who do not eat fish, oil made from algae is another source of EPA and DHA.




