Trbovic, Dejana Lukić, Mirjana Petronijević, Radivoj Rašeta, Mladen Branković-Lazić, Ivana Parunović, Nenad Lakićević, Brankica info:eu-repo/semantics/article otal fat content, n-3 PUFA, n-6 PUFA, ratio n-6/n-3 PUFA. All rights reserved 2020 https://unilib.phaidrabg.rs/o:34 doi:10.18485/meattech.2020.61.2.7 The objectives of this study were to verify the on-label claims of foods labelled as rich in n-3 polyunsaturated fatty acids (FA) and to assess their potential effects on human health in relation to European legislation. All the foods tested, i.e., chicken meat, anchovy fish oil, linseed oil, shellfish, capsule oil concentrate, egg, cold-smoked mackerel, frozen seafood, squid, hake, salmon and sardine, were evaluated for their contribution to the amount of n-3 polyunsaturated FA (n-3 PUFA) and the ratio of n-6/n-3 PUFA in relation to European dietary regulations. Lipids were extracted from the samples and then detected using capillary gas chromatography with flame ionization. An intake of 250 mg eicosapentaenoic acid plus docosahexaenoic acid (EPA+DHA) per day, which is sufficient for primary prevention of chronic diseases in healthy volunteers, was found for 100 g of the edible part of shellfish, frozen seafood, squid, salmon, anchovy fish oil, capsule oil concentrate, cold-smoked mackerel and sardine. The European regulation defines high n-3 PUFA food as food with a content of at least 0.6 g 100 g⁻1 α-linolenic acid or at least 80 mg 100 g⁻1 EPA+DHA. This means that linseed oil and anchovy fish oil were the foods best suited to fulfil the first recommendation (>0.6 g 100 g⁻1 α-linolenic acid). The edible part of shellfish, frozen seafood, squid, hake, salmon, sardine, cold-smoked mackerel, capsule oil concentrate and anchovy fish oil met the second recommendation (>80 mg 100 g⁻1 EPA+DHA). With regard to the nutrition recommendations, the least favourable foods in terms of EPA+DHA content were eggs and chicken meat. An n-6/n-3 PUFA ratio closer to 4:1 is necessary for the prevention and treatment of chronic diseases. The results obtained in this study should be relevant for the establishment of Serbian tables of nutritional values of products. Evaluation of n-3 polyunsaturated fatty acid content in various foods: health impact assessment Institute of meat hygiene and technology, Belgrade Meat technology eng application/pdf 307394 bytes