Chapter

Omega-3 Fatty Acids and Health

pp 64-76

Omega-3 Fatty Acids and Health

  • Joyce A. NettletonAffiliated withInstitute of Food Technologists

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Abstract

With the sustained publicity given to ω3Fa in seafood and fish oils during the 1980s, it is startling to think that less than 20 years ago, few people were aware of these substances. However, early fatty acid analyses had uncovered them and there were isolated reports in the medical literature of their effectiveness in lowering blood lipids (Burr 1942; Bronte-Stewart et al. 1956; Keys, Anderson, and Grande 1957; Ahrens et al. 1959). Why did they remain obscure until the 1970s?