Polyunsaturated fatty acids (PUFAs) are an integral part of cell membranes and act through various mechanisms influencing the function of membrane proteins, intracellular signalling pathways and gene expression, and altering the production of lipid mediators. Omega-3 and omega-6 PUFAs share the same metabolic pathways providing bioactive metabolites of different kinds. In general, an increased presence of omega-3 PUFAs in cell membranes leads to an increased generation of less-inflammatory and pro-resolving mediators as a result of enzymatic activities on omega-3 rather than omega-6 PUFAs. In this regard, an optimal ratio of omega-6 and omega-3 fatty acids is important for health. The richest dietary source of omega-3 PUFAs is oily fish and other seafood, however the sustainability of seafood and the accumulation of toxic substances through the aquatic food chain are global challenges.

Trends towards sustainable plant-based diets mean that modern dietary staples are shifting with momentum, leading to ramifications for intakes of omega-3 fatty acids and the essential fatty acid metabolic pathway. Subsequently, there are growing demands for sustainable food-derived sources of omega-3 fatty acids.

These dietary shifts dictate a renewed focus around long-chain omega-3 fatty acids and fatty acid profiles of algae as an alternative, vegetarian source of eicosapentaenoic acid and docosahexaenoic acid. In addition, some terrestrial plants have been modified to express eicosapentaenoic acid and docosahexaenoic acid.

This Research Topic ‘Optimal Omegas’ welcomes papers within the following research areas:
• Sustainable production of foods providing omega-3 fatty acids
• Related bioavailability studies
• Intervention studies focusing on ingestion of omega-3 fatty acids from foods and/or supplements, and human health across the lifespan
• Epidemiological evidence monitoring intakes of omega-3 fatty acids at different phases of the lifecycle and inter-relationships with health
• Literature reviews/discussion papers focusing on the roles of omega-3 fatty acids, including the improvement of the n3/n6 ratio for specific health conditions, or population groups across the lifespan
• Traditional and novel dietary sources of omega-3 fatty acids including genetically modified foods: public health risks and benefits
• Experimental studies on the modulation of metabolic pathways in response to various omega-3/omega-6 fatty acids consumption ratios

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Frontiers in Nutrition

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