Dietary Strategies for Optimizing Omega-3 Fatty Acid Intake: A Nutrient Database-Based Evaluation in Taiwan

Shih-An Lu¹I-TA LEE²Chui Xuan Tan¹Shang-Ta Wang^3,4Keerthi P⁵Wei-Ju Lee^1*

• ¹Taipei Medical University College of Nutrition, Taipei City, Taiwan
• ²Taipei Medical University College of Oral Medicine, Taipei City, Taiwan
• ³National Taiwan Ocean University Department of Food Science, Keelung, Taiwan
• ⁴Institute of Food Safety and Risk Management, National Taiwan Ocean University, Keelung, Taiwan
• ⁵Department of Chemistry, CEG campus, Anna University, Chennai, India

Omega-3 fatty acid consumption is increasingly important for overall health. This study assessed the effectiveness of different omega-3 sources, including oils, nuts, seeds, and aquatic foods, in a particular cultural setting using information from the Taiwan Food and Drug Administration Food Nutrient Database. Among edible oils, 22.7% contained omega-3 levels exceeding 0.2 g/g, with flaxseed oil requiring only 2~3 g/day to meet α-linolenic acid (ALA) recommendations of the National Institutes of Health (NIH). Flaxseed, rapeseed, walnut, canola, and soybean oils can meet ALA intake recommendations, with flaxseed and chia seeds being the most efficient sources, requiring only 5~7 g/day. Mackerel and Pacific saury were the most efficient eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) sources, requiring only 6 g/day, whereas 81% of crustaceans and 73.3% of mollusks contained <0.01 g/g of omega-3, necessitating much higher intake. Integration with the Food Consumption Database showed that while the 95th percentile and mean ALA intakes exceeded NIH recommendations, median levels fell below, indicating a deficiency risk for over half the population. EPA and DHA intake were generally inadequate, particularly among girls aged 16~18 and children under 3, except in adults and the elderly. These findings underscore the need to promote public awareness of potential omega‑3 deficiency.