The omega-3 index is the proportion of EPA and DHA — the omega-3 fats from oily fish — in your red blood cell membranes, expressed as a percentage. It is one of the better-validated markers of long-term omega-3 status, with higher levels (around 8% or more) linked to lower cardiovascular risk. Unlike a one-off blood reading it reflects months of intake, so it rises steadily with a regular habit of oily fish or supplementation.
Compounds that influence Omega-3 Index
Written by the Nutrition Encyclopedia team · medically reviewed by Dr. Sunaina Tariq, MBBS
Last updated 22 June 2026
How we source & verify data · Medical disclaimer
Nutrition values are approximations compiled from public food-composition databases (USDA FoodData Central) and are provided for educational purposes only — not medical advice.
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