Omega-3 appears to be an important nutrient component of the mammalian body, however because of changes in the food chain during the last century it has become increasingly rare in frequently eaten foods. Currently, the main source of omega-3 is fish, which tends to be expensive and is periodically found to be contaminated. Common foods such as eggs, chicken, etc., which were once a rich source of omega-3, are now lacking it. Given the importance of omega-3 in a variety of body functions, as well as in the prevention of disease, it is obvious that in the coming years the scientific community worldwide will have to target agricultural research and development to the enrichment of foods with omega-3.