Omega-3 fatty acids are a family of metabolically related polyunsaturated fatty acids with broad health benefits. As chronic diseases tied to diet and lifestyle now dominate mortality statistics, interest in how diet promotes health has grown. This publication examines the biochemistry, health benefits, dietary sources, and recommended intakes of omega-3 fatty acids. Topics include their role in cell membrane structure and function, effects on inflammation and chronic disease—including cardiovascular disease, cancer, and neurological function—food sources, enrichment through modern production techniques, and federal regulations governing labeling and health claims.