Over the past 30 years, both health professionals and the public have given much attention to the potential health benefits of omega-3 polyunsaturated fatty acids, particularly eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) from fish and fish oils. The purpose of this article is to examine the existing evidence linking the use of fish oil and to discuss dietary sources, safety, and recommendations for use.
1 Nadine M. Zatsick, RN, BSN, is a ACNP student at the University of Pittsburgh, Johnstown, Penn.
2 Paula Mayket, RN, MSN, CCRN, is a medical-surgical CNS at the Memorial Medical Center, Johnstown, Penn. Neither author has financial relationships with business or industry to disclose.
ABSTRACT