From merely being cod liver oil taken for vitamins A and D, fish oils have moved into the center stage of fatty acids in
nutrition. The analytical work starting in 1950 provided the means to recognize the long-chain and truly essential n-3
polyunsaturated fatty acids vital for retinal, neurological and cellular membrane functions in our bodies. The AEskimo@ studies
of twenty years ago have also now been followed scientifically for two decades, into our recognizing fish and shellfish as highly
desirable food sources of these n-3 fatty acids for cardiovascular benefits.
Ackman, Robert G. Fish is More Than a Brain Food. In: Microbehavior and Macroresults:Proceedings of the Tenth Biennial Conference of the International Institute ofFisheries Economics and Trade, July 10-14, 2000, Corvallis, Oregon, USA.Compiled by Richard S. Johnston and Ann L. Shriver. InternationalInstitute of Fisheries Economics and Trade (IIFET), Corvallis, 2001.