Omega-3 fatty acids, marine sources, plant crops and their environmental sustainability

Context: Omega-3 fatty acids are essential for health, but traditional sources like fish and plant-based sources no longer support environmental sustainability. Objective: To analyze omega-3 fatty acids from marine and plant sources to determine their environmental sustainability. Methodology: A qualitative systematic review was conducted to analyze the relationship between omega-3 and environmental sustainability. Studies were searched in recognized databases, selected based on rigorous criteria, and qualitatively analyzed to identify patterns, emerging themes, and relationships between variables. Development: Omega-3 fatty acids are primarily consumed through marine foods; however, global overfishing is an issue affecting the environment, warming oceans, resulting in up to a 36% reduction in omega-3 content in fish. Nonetheless, plant-based alternatives like seeds and microalgae provide a sustainable source of omega-3. Conclusion: Omega-3 is crucial for public health, but traditional sources face environmental challenges. Responsible fishing and sustainable agriculture show promise, but overall, consumption needs to be reduced, and alternatives like microalgae need to be explored for sustainable production.