EPA is one of the two marine omega-3 fatty acids usually mentioned together with DHA. The body can make a little EPA from plant omega-3 (ALA), but only to a small extent, so most of it comes from foods such as salmon, mackerel, herring and trout.
The EU has authorised the claim "EPA and DHA contribute to the normal function of the heart". The claim applies with a daily intake of 250 mg EPA and DHA.
In a fatty-acid test, EPA is part of both the Omega-3 Index and the AA:EPA ratio.
Sources
- European Commission. Commission Regulation (EU) No 432/2012 establishing a list of permitted health claims made on foods, other than those referring to the reduction of disease risk and to children’s development and health. Official Journal of the European Union (2012).
- [source pending] Source needed: Norwegian dietary guidance on fatty fish and food sources of omega-3 (Helsedirektoratet)