Nuray ERKAN
There has been high evidence that fish lipids are beneficial for human health. Polyunsaturated fatty acids (PUFA), especially omega 3 (ω-3) fatty acids (n-3 FAs), have been recognised to be essential components of humans’diet, prevent several diseases and have a vital role in health promotion. These acids, particularly eicosapentaenoic, C20:5 ω-3 (EPA) and docosahexaenoic, C22:6 ω-3 (DHA), have been reported to prevent and treat of cardiovascular, depressions and some other diseases like cancer, coronary heart diseases, inflammatory and autoimmune disor-ders, inflammation and arrhythmias rheumatoid arthritis. There is a nutritional deficit of ω-3 PUFA in the human diet; therefore, a higher consumption of food containing these acids is rec-ommended. The intake of total ω-3 fatty acids in the United States is about 1.6 g/d. General re-commendations for daily dietary intakes of DHA/EPA are 0.5g for infants, and 1g/day for adults. The American Heart Association (AHA) recommends their consumption of fish to 340 g per week. In this study, the fat content, fatty acid composition, the content of ω-3 of different marine, freshwater fish and cultured fishes in Turkey caught and consumed are examined, it is adequate to meet our needs were assessed weekly ω-3.
