More than three-quarters of people worldwide are not getting enough omega-3 fats, according to a new analysis of global diets. Researchers found that about 76% of people fall short of recommended levels of EPA and DHA — two omega-3s strongly linked to heart, brain and metabolic health. The shortfall was seen across countries and age groups.
Low intake of these fats has been linked to higher risks of heart disease, memory decline, inflammation and vision problems. EPA and DHA help regulate triglycerides, support healthy heart rhythms, protect brain function and reduce chronic inflammation. Too little omega-3 may also worsen outcomes tied to depression, autoimmune conditions and age-related eye disease.
The best natural sources of EPA and DHA are oily fish such as salmon, sardines, mackerel, herring, trout and anchovies. Eating these foods regularly can help improve omega-3 levels and support long-term health. Experts say recognizing this widespread nutrient gap and prioritizing whole-food sources may help lower global risks for heart and brain disease.
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