At a glance
Omega-3 fatty acids are polyunsaturated fatty acids whose long-chain representatives EPA and DHA are important for the heart, brain and eyes.
In Vykea: EPA and DHA as ethyl esters (580 mg per sachet, of which 140 mg EPA and 60 mg DHA)
Very high doses can affect blood clotting.

Omega-3 fatty acids are a group of polyunsaturated fatty acids that the body needs to build its cell membranes and for numerous metabolic processes. The most important representatives are the plant-derived alpha-linolenic acid (ALA) and the two long-chain marine fatty acids eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). EPA and DHA are important for the normal function of the heart, brain and eyes. Humans can in principle convert ALA into EPA and DHA, but only to a limited extent, which is why the direct intake of EPA and DHA from oily sea fish, algal oil or food supplements is central to the question of supply. In Omnia All-In-One we provide omega-3 fatty acids from a concentrated fish oil in ethyl ester form: 580 mg per daily dose, including 140 mg EPA and 60 mg DHA. This entry explains the forms, food sources, functions, requirements, laboratory testing, possible signs of deficiency and interactions of omega-3 fatty acids.

Omega-3 fatty acids can first be distinguished by their chain length. Alpha-linolenic acid (ALA) is the plant-derived, short-chain omega-3 fatty acid and is considered essential, which means it must be obtained from food. From it, the body can form the long-chain fatty acids EPA and DHA. However, this conversion takes place over several enzymatic steps and yields little in humans. Depending on the study, only a few per cent of the ALA consumed is converted into EPA and an even smaller proportion into DHA. The conversion is also inhibited by a high proportion of omega-6 fatty acids in the diet, because both fatty acid families use the same enzymes. For this reason, EPA and DHA are regarded in practice as conditionally essential, and their direct intake is more reliable than the detour via ALA.

EPA and DHA themselves occur in different chemical binding forms, which differ in how well they can be utilised. In natural fish oil, they are present mainly as triglycerides, i.e. bound to a glycerol backbone. In the production of concentrates with a high EPA and DHA content, the fatty acids are often converted into ethyl esters, because this form is easy to purify and concentrate. There are also re-esterified triglycerides, in which the fatty acids are bound to glycerol again after concentration, and forms bound to phospholipids, such as those found in krill oil. Absorption from all forms is improved by a meal containing fat, as omega-3 fatty acids are fat-soluble and their absorption depends on bile secretion.

Omnia uses EPA and DHA as ethyl esters from a concentrated fish oil. We recommend taking it with a meal to support absorption.

The long-chain omega-3 fatty acids EPA and DHA come mainly from oily cold-water sea fish. Good sources are salmon, mackerel, herring, sardines and tuna. The fish do not produce these fatty acids themselves but take them in via microalgae in the food chain. Algal oil is therefore also a direct, purely plant-based source of DHA and in some cases EPA, which is particularly suitable for a vegan diet.

Plant-derived alpha-linolenic acid, by contrast, is found in linseed oil, linseeds, chia seeds, walnuts, and rapeseed and hemp oil. These foods contribute to omega-3 supply but, because of the low conversion rate, do not reliably replace the direct intake of EPA and DHA.

Omega-3 fatty acids are sensitive to oxygen, light and heat and are prone to oxidation, which makes them go rancid. Vegetable oils should therefore be stored in a cool, dark place, tightly sealed, and not heated strongly.

Omega-3 fatty acids perform both structural and regulatory tasks in the body:

EPA and DHA are both long-chain omega-3 fatty acids, but they have different focuses in the body and complement each other. EPA is mainly associated with the cardiovascular system and with the regulation of inflammatory processes. Tissue hormones and inflammation-resolving messenger substances are formed from EPA, and EPA acts on blood lipids, blood platelets and the function of the inner lining of blood vessels. DHA, by contrast, is primarily a structural fatty acid. It is particularly highly concentrated in the grey matter of the brain and in the retina of the eye, where it is an essential building block of nerve and visual cells. During pregnancy and the first months of life, DHA is involved in building the child's brain and eyes.

The two fatty acids also behave differently in cell membranes and each influence the properties of the membranes in their own way. Because their effects complement each other, nutritional science usually considers EPA and DHA together. This is also reflected in the authorised health claims, some of which relate to DHA alone and some to EPA and DHA together. A recent review summarises the different mechanisms and the evidence on EPA and DHA (Current Atherosclerosis Reports 2025).

The next section shows which of these functions are authorised as health claims and the amounts to which they are linked.

The following health claims are authorised for EPA and DHA in the EU. Unlike those for many vitamins and minerals, these claims are linked to minimum daily amounts. They may only be used if the stated amount is achieved with a normal serving of the food:

In addition, there are authorised claims for DHA relating to early childhood development: DHA maternal intake contributes to the normal brain development of the foetus and breastfed infants, and to the normal development of the eye of the foetus and breastfed infants. These claims are linked to an intake of 200 mg DHA per day in addition to the intake recommended for adults. The following is also authorised: DHA intake contributes to the normal visual development of infants up to 12 months of age, linked to a daily intake of 100 mg DHA.

These claims refer to the nutrients EPA and DHA in general and apply in each case from the stated daily amount.

For omega-3 fatty acids, there is no age-based requirements table in the same form as for vitamins. As part of the D-A-CH reference values, the German Nutrition Society (DGE) gives a guide value for total omega-3 fatty acid intake of 0.5% of daily energy intake, relating mainly to alpha-linolenic acid. For the long-chain fatty acids EPA and DHA, professional societies are guided by the amounts linked to the authorised health claims.

Unlike vitamins and minerals, no specific nutrient reference value (NRV) has been set in the EU for the nutrition labelling of omega-3 fatty acids. Amounts on labels are therefore given in milligrams. The European Food Safety Authority (EFSA) has not derived a conventional tolerable upper intake level for EPA and DHA. In its assessment, however, it concludes that supplemental intakes of up to 5 g of EPA and DHA combined per day from food supplements do not raise safety concerns for adults. Very high amounts can affect blood clotting.

The amount of 250 mg EPA and DHA per day was not chosen arbitrarily. EFSA derived this value as an Adequate Intake for adults. It is based on data indicating that an intake of this order is associated with a lower risk of fatal coronary events and sudden cardiac death (EFSA, Dietary Reference Values for fats, 2010). The omega-3 index, i.e. the proportion of EPA and DHA in the red blood cells, serves as a marker of the body's supply. In analyses of large cohorts, a range of about 8 to 11% is associated with lower coronary mortality (Harris et al., 2017). These relationships come from nutritional and observational research. They are general scientific classifications and not promises of effect for any individual product.

In some life stages and situations, a particularly good supply of long-chain omega-3 fatty acids is important: before and during pregnancy and while breastfeeding, as DHA is needed for the development of the child's brain and eyes. People who rarely or never eat oily sea fish also often have a lower intake. This applies in particular to a vegetarian or vegan diet, which lacks EPA and DHA and provides only alpha-linolenic acid, which is poorly converted; here, algal oil can be a direct source.

Impaired fat absorption from the gut, for example with chronic inflammatory bowel disease, after bowel surgery or with pancreatic insufficiency, can reduce absorption. Dietary surveys in Germany and Austria show that the average intake of EPA and DHA in many people is below the amounts to which the health claims are linked, as oily sea fish is only eaten irregularly.

Besides absolute intake, the ratio of omega-6 to omega-3 fatty acids plays a role in nutritional science. Both fatty acid families are metabolised by the same enzymes and compete with each other. Omega-6 fatty acids such as arachidonic acid give rise to, among other things, more pro-inflammatory messenger substances, whereas EPA and DHA tend to form inflammation-resolving compounds. In today's Western diet, the proportion of omega-6 fatty acids, for example from many vegetable oils and processed foods, is often considerably higher relative to omega-3. A more balanced ratio is regarded as nutritionally favourable. This is a general classification from nutritional science and not a promise of effect for any individual product.

Omega-3 status can be determined by a doctor from a blood sample. A common measure is the omega-3 index, which indicates the proportion of EPA and DHA in the fatty acids of the red blood cells and is expressed as a percentage. It is regarded as a long-term marker of supply because it reflects the composition of the membranes over about three to four months. The specialist literature describes an omega-3 index above about 8% as a favourable range, while values below about 4% are considered unfavourable.

The concentrations of individual fatty acids in the blood or the ratio of arachidonic acid to EPA (AA/EPA ratio) are also measured.

Note: Choosing the parameter, interpreting the values and any supplementation should be left to a doctor.

A marginal omega-3 supply often causes no clear symptoms and cannot be reliably identified from symptoms alone. The specialist literature describes non-specific signs of a longer-lasting deficiency of essential fatty acids, such as dry, scaly skin, an impaired skin barrier or visual disturbances. Because DHA is an important building block of the developing nervous system, particular attention is paid to an adequate supply in infancy and childhood.

Such signs are not conclusive and can have many causes.

Note: Investigation and diagnosis should be left to a doctor.

In higher amounts, long-chain omega-3 fatty acids can affect blood clotting and prolong bleeding time. This effect can be intensified when anticoagulant medicines are taken at the same time, such as vitamin K antagonists (for example phenprocoumon or warfarin), antiplatelet drugs (for example acetylsalicylic acid or clopidogrel) or direct oral anticoagulants. Non-steroidal painkillers can also act in the same direction.

Note: If you take such medicines or have an operation coming up, you should check with a doctor before taking higher-dose omega-3.

Because omega-3 fatty acids oxidise easily, antioxidants such as vitamin E are often added to supplements to stabilise them. In metabolism, there is also an interplay with the ratio to omega-6 fatty acids, as both families use the same enzymes.

In Omnia, EPA and DHA are present as ethyl esters from a concentrated fish oil. The ethyl ester form is produced during the purification and concentration of the fish oil and allows a high content of EPA and DHA. As with all omega-3 binding forms, absorption from this form is supported by consuming dietary fat at the same time, as absorption depends on bile secretion. We therefore recommend taking it with a meal. Because the raw material is obtained from fish, the product may contain traces of fish; people with a fish allergy should take this into account.

Omega-3 fatty acids are contained in Omnia All-In-One:

One daily dose corresponds to one sachet. The figure of 580 mg refers to the total omega-3 fatty acids in the daily dose. In addition to the stated 140 mg EPA and 60 mg DHA, the fish oil concentrate contains other omega-3 fatty acids. No nutrient reference value (NRV) has been set for omega-3 fatty acids, so no % of NRV is stated; the amounts are given in milligrams.

The amounts in Omnia contribute to omega-3 supply as part of a varied diet and do not replace regular consumption of oily sea fish. Targeted, higher-dose omega-3 intake should be left to a doctor.

Food supplements are not a substitute for a balanced, varied diet and a healthy lifestyle.

Any further questions? Our service team will be happy to help at [email protected].