Omega-3 fatty acids (O3FA) are a type of polyunsaturated fatty acids that are essential to maintain normal cellular function. There are three main types of O3FA: alpha-linolenic acid (ALA), docosahexaenoic acid (DHA), and eicosapentaenoic acid (EPA). 1 Although ALA is derived from plant sources, DHA and EPA are mostly derived from marine sources, such as fish, krill, and squid. There are many purported health benefits of O3FA including the prevention or treatment of inflammatory conditions, cancer, cognitive impairment, mental health disorders, and atherosclerotic cardiovascular disease (ASCVD). 2 The latter of which largely stems from epidemiological data showing that population groups (e.g., Inuit Peoples) with a high dietary intake in O3FA have a significantly lower risk of ASCVD