• Rashika Shah
• Akriti Rani

Fish are a primary source of omega-3 (PUFAs), including (EPA) and docosahexaenoic acid (DHA), which are vital for human health. These essential fatty acids are not synthesized by the body and must be obtained through diet. The consumption of fish, particularly those rich in omega-3s, has been linked to numerous health benefits, including improved cardiovascular health, cognitive function, and reduced inflammation. This study found that regular fish consumption is associated with a higher omega-3 index, optimal omega-6: omega-3 ratio, lower systolic blood pressure, improved cognitive function, and reduced inflammation. Regular fish consumers exhibited the best health outcomes, with omega-3 levels at 9.2%, compared to occasional and non-fish consumers, who showed lower omega-3 levels and higher risk factors. Despite the clear health advantages, global fish consumption remains varied due to cultural, economic, and environmental factors. This paper emphasizes the importance of maintaining sustainable fish consumption practices and the role of fish in promoting overall health, particularly in the prevention of chronic diseases.

Omega-3 Fatty Acids, Fish Consumption, Cardiovascular Health, Cognitive Function, Dietary Trends

"Fish as a Source of Omega-3 Fatty Acids: Health Benefits and Dietary Trends", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.12, Issue 10, page no.b650-b661, October-2025, Available :http://www.jetir.org/papers/JETIR2510183.pdf

"Fish as a Source of Omega-3 Fatty Acids: Health Benefits and Dietary Trends", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.12, Issue 10, page no. ppb650-b661, October-2025, Available at : http://www.jetir.org/papers/JETIR2510183.pdf