Positive health results associated with the consumption of oils rich of long-chain polyunsaturated fatty acids have been known since 1780 when fish and vegetables oils were used as a remedy for arthritis and rheumatism for the first time. Since that time, the fish oil is used as a preventive intake during infancy to prevent the occurrence of rickets. Intensive research during the second half of the twentieth century showed that higher polyunsaturated fatty acids have a beneficial effect on the formation and proper nervous system development in infants, reduced incidence of cardiovascular disease, hypertension, hyperlipidemia, cancer, dementia, Alzheimer's disease, depression and inflammation.
In the presented scientific standpoint the enrichment of food products with omega-3 and omega-6 long-chain polyunsaturated fatty acids is discussed. Despite the increased number of direct evidence of a link between increased intake levels of polyunsaturated fatty acids and less cardiovascular diseases, the presence in the dietary intake of these acids is still not enough
