According to the American Cancer Society Omega-3, fatty acids are important nutrients that are involved in many bodily processes. The body cannot make these fatty acids and must obtain them from food sources or from supplements.
The American Heart Association recommends eating fish (particularly fatty fish) at least two times (two servings) a week. Each serving is 3.5 ounces cooked or about ¾ cup of flaked fish. Fatty fish like salmon, mackerel, herring, lake trout, sardines, and albacore tuna are high in omega-3 fatty acids.
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