The Omega 3s make up a part of a class of nutrients called essential fatty acids. These poliunsaturated fatty acids are found primarily in fatty fish and some vegetables. They decrease LDL, or “bad” cholesterol, and increase HDL, or “good” cholesterol.

Our body is incapable of producing Omega 3 grade acids by itself, yet they are essential for its proper functioning. They contribute to the prevention of many cardiovascular illnesses, and skin and lung inflammations, acting positively on smokers and asthmatics. Furthermore, they are essential during pregnancy and breast feeding for the correct development of nerve functionings and many other bodily functions.

The consumption of Omega 3 is recommended for everyone in general, but especially for those people who habitually consume many saturated fats and have a high level of triglycerides in their blood. It is also recommended for pregnant women.

One of the best sources of Omega 3 is fatty fish: tuna, sardines, salmon, herring, mackerel or cod, eaten fresh, canned or smoked. Studies advise a daily consumption of between 30 and 35 grams of fatty fish per day.


Calvo tuna and sardines, in all varieties, are a natural source of Omega 3 fatty acids. Additionally, Calvo’s Low Sodium range of tuna, bonito, sardines and small sardines are also a good source of Omega 3.

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