Last updated on 8-7-2025 by Thérésa Lebacq
Why do we study the intake of omega-3 fatty acids?
- Omega-3 fatty acids are a type of polyunsaturated fat that must be obtained from the diet. They are healthy fats which are important for many physiological functions in the body, play an anti-inflammatory role and are also structural components of cell membranes. The main types of omega-3 fatty acids are:
- ALA (alpha-linolenic acid): an essential fatty acid that cannot be synthesised by the body. It is mainly found in plant-based foods like flaxseed, rapeseed, soya, walnuts, and their oils, margarines and in small amounts in meat and green leafy vegetables.
- EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid): mainly found in fish and shellfish (especially fatty fish such as salmon and mackerel), but also added to certain foods such as margarines. Eggs and some type of meats can also be a source, however, their EPA and DHA levels vary widely depending on the animal feed used.
- The body can convert ALA into EPA and DHA; however this process is limited, particularly when the diet is high in omega-6 fatty acids. For this reason, EPA and DHA are sometimes considered ‘conditionally essential’, meaning it is important to get them directly from food, especially from fish or shellfish. EPA and DHA are important for brain and visual function, foetal development and are also known to lower blood triglyceride levels and reduce the risk of heart disease.
- A specific dietary reference value has been set for the whole group of omega-3 fatty acids to ensure adequate intake from the diet. This includes a sufficient availability of EPA and DHA to meet physiological requirements. An adequate dietary intake has also been established for the essential fatty acid ALA.
How do we study it?
- Habitual intake of omega-3 fatty acids was analysed using the SPADE® program. The detailed methodology can be found here.
- Habitual intake of omega-3 fatty acids is expressed as a percentage of energy intake (En%). By expressing the omega-3 fatty acid intake as a percentage of energy intake, comparisons between groups of people with different energy requirements (e.g., between men and women, children and adults) can be done.
- In order to gain insight into the proportion of the population that has a sufficient intake of omega-3 fatty acids, the distribution of the intake of omega-3 fatty acids was evaluated in relation to the dietary reference value set by the Nordic Nutrition Recommendations. It is advised for the general population that omega-3 fatty acids should account for at least 1 En%, of which at least 0.5 En% should be ALA.
KEY RESULTS
The overall contribution of omega-3 fatty acids to energy intake is 0.9 En%, of which 0.8 En% is coming from ALA
The intake of omega-3 fatty acids and ALA (as proportion of energy intake) increases with age
People with a low level of education have a higher intake of omega-3 fatty acids (as proportion of energy intake) than people with a high level of education
The contribution of omega-3 fatty acids to energy intake is higher in Flanders than in Wallonia
The contribution of omega-3 fatty acids to energy intake increased between 2014-2015 and 2022-2023
By age and sex
Mean intake of omega-3 fatty acids (En%) in the population aged 3 years and older, by age and sex, Belgium: 2022-2023
- Crude = results weighted for season, age, sex, and socioeconomic status.
- En% = Energy percentage. This represents the proportion of daily energy derived from omega-3 fatty acids in the diet. It was calculated by multiplying total daily omega-3 fatty acids intake (g) by 9 kcal per gram and dividing by total daily energy intake (kcal).
- Older adults (65 years and above) do not include those residing in care facilities, hospitalised individuals, or those who would have required significant assistance during interviews (e.g., people with cognitive impairments).
- Overall, the contribution of omega-3 fatty acids to energy intake is 0.9 En%.
- Overall, women (0.9 En%) have a higher intake of omega-3 fatty acids than men (0.8 En%).
- Based on the combined average for men and women, the intake of omega-3 fatty acids increases with age: children (3-9 years) and adolescents (10-17 years) have an intake of 0.7 En%, adults aged 18-64 years an intake of 0.9 En%, and adults aged 65 years and above an intake of 1 En%.
Comparison of the intake of omega-3 fatty acids intake (En%) by the population aged 3 years and older with the adequate intake value, by age and sex, Belgium: 2022-2023
- The habitual intake of omega-3 fatty acids was evaluated against the dietary reference value, defined as an adequate intake of 1 En%.
- Women aged 65 years and above have a low risk of inadequate intake of omega-3 fatty acids.
- However, the results do not allow us to determine whether the intake of omega-3 fatty acids by the general population aged 3 years and above is adequate. Therefore, the possibility of inadequate intake cannot be ruled out.
Mean intake of alpha-linolenic acid (ALA) (En%) in the population aged 3 years and older, by age and sex, Belgium: 2022-2023
- Crude = results weighted for season, age, sex, and socioeconomic status.
- En% = Energy percentage. This represents the proportion of daily energy derived from ALA in the diet. It was calculated by multiplying total daily ALA intake (g) by 9 kcal per gram and dividing by total daily energy intake (kcal).
- Older adults (65 years and above) do not include those residing in care facilities, hospitalised individuals, or those who would have required significant assistance during interviews (e.g., people with cognitive impairments).
- Overall, the contribution of ALA to energy intake is 0.76 En%, which means that the majority of omega-3 fatty acid intake comes from this type of fatty acid.
- There are no difference in intake of ALA between men and women.
- The intake of ALA is comparable between children (3-9 years, 0.61 En%) and adolescents (10-17 years; 0.68 En%), increases in adults aged 18-64 years to 0.77 En%, and further to 0.84 En% in adults aged 65 years and older.
Comparison of the intake of alpha-linolenic acid (ALA) (En%) by the population aged 3 years and older with the adequate intake value, by age and sex, Belgium: 2022-2023
- The habitual intake of ALA was evaluated against the dietary reference value, defined as an adequate intake of 0.5 En%.
- There is a low risk of inadequate intake of ALA in the population aged 3 years and above. This low risk is observed in both men and women, and across all age groups.
By educational level
Mean intake of omega-3 fatty acids (En%) in the population aged 3 years and older, by educational level, Belgium: 2022-2023
- Crude = results weighted for season, age, sex, and socioeconomic status.
- En% = Energy percentage. This represents the proportion of daily energy derived from omega-3 fatty acids in the diet. It was calculated by multiplying total daily omega-3 fatty acids intake (g) by 9 kcal per gram and dividing by total daily energy intake (kcal).
- The educational level is calculated at the household level by considering the highest diploma obtained by: (i) the respondents or their partner for adults (aged 18 years and above), or (ii) the father and mother (or carer, if applicable) for children and adolescents (aged 3 to 17 years). However, for simplicity, we refer to the educational level of individuals rather than the educational level of their households.
- The contribution of omega-3 fatty acids to energy intake is higher in people with a low and medium level of education (0.9 En%) than people with a high level of education (0.8 En%).
Comparison of the intake of omega-3 fatty acids intake (En%) by the population aged 3 years and older with the adequate intake value, by educational level, Belgium: 2022-2023
- The habitual intake of omega-3 fatty acids was evaluated against the dietary reference value, defined as an adequate intake of 1 En%.
- For all educational levels, the results do not allow us to determine whether the intake of omega-3 fatty acids by the population aged 3 years and above is adequate. Therefore, the possibility of inadequate intake cannot be ruled out.
By region
Mean intake of omega-3 fatty acids (En%) in the population aged 3 years and older, by region, Belgium: 2022-2023
- Crude = results weighted for season, age, sex, and socioeconomic status.
- En% = Energy percentage. This represents the proportion of daily energy derived from omega-3 fatty acids in the diet. It was calculated by multiplying total daily omega-3 fatty acids intake (g) by 9 kcal per gram and dividing by total daily energy intake (kcal).
- Brussels is excluded from the regional comparison due to an insufficient number of participants, but is included in the national data for Belgium.
- The contribution of omega-3 fatty acids to energy intake is higher in Flanders (0.9 En%) than in Wallonia (0.8 En%).
Comparison of the intake of omega-3 fatty acids intake (En%) by the population aged 3 years and older with the adequate intake value, by region, Belgium: 2022-2023
- The habitual intake of omega-3 fatty acids was evaluated against the dietary reference value, defined as an adequate intake of 1 En%.
- For both regions, the results do not allow us to determine whether the intake of omega-3 fatty acids by the general population aged 3 years and above is adequate. Therefore, the possibility of inadequate intake cannot be ruled out.
By year
Mean intake of omega-3 fatty acids (En%) in the population aged 3 to 64 years, by year, Belgium: 2022-2023
- Crude = results weighted for season, age, sex, and socioeconomic status.
- En% = Energy percentage. This represents the proportion of daily energy derived from omega-3 fatty acids in the diet. It was calculated by multiplying total daily omega-3 fatty acids intake (g) by 9 kcal per gram and dividing by total daily energy intake (kcal).
- Adults aged 65 years and older are not included as they were not part of the target population of the 2014-2015 survey.
- The contribution of omega-3 fatty acids to energy intake increased from 0.7 En% in 2014-2015 to 0.8 En% 2022-2023 in the population aged 3–64 years old.
Comparison of the intake of omega-3 fatty acids intake (En%) by the population aged 3 to 64 years with the adequate intake value, by year, Belgium: 2022-2023
- The habitual intake of omega-3 fatty acids was evaluated against the dietary reference value, defined as an adequate intake of 1 En%.
- For both years, the results do not allow us to determine whether the intake of omega-3 fatty acids by the general population aged 3-64 years is adequate. Therefore, the possibility of inadequate intake cannot be ruled out.
Mean intake of alpha-linolenic acid (ALA) (En%) in the population aged 3 to 64 years, by year, Belgium: 2022-2023
- Crude = results weighted for season, age, sex, and socioeconomic status.
- En% = Energy percentage. This represents the proportion of daily energy derived from ALA in the diet. It was calculated by multiplying total daily ALA intake (g) by 9 kcal per gram and dividing by total daily energy intake (kcal).
- Adults aged 65 years and older are not included as they were not part of the target population of the 2014-2015 survey.
- The contribution of ALA to energy intake increased from 0.62 En% in 2014-2015 to 0.73 En% in 2022-2023.
Comparison of the intake of alpha-linolenic acid (ALA) (En%) by the population aged 3 to 64 years with the adequate intake value, by year, Belgium: 2022-2023
- The habitual intake of ALA was evaluated against the dietary reference value, defined as an adequate intake of 0.5 En%.
- In 2022-2023, there is a low risk of inadequate intake of ALA in the total population aged 3-64 years, while this is not the case in 2014-2015, as the results do not allow us to determine whether the intake is adequate. Therefore, the possibility of inadequate intake cannot be ruled out for 2014-2015.
Contribution of foods to the intake of omega-3 fatty acids
Contribution of foods to the intake of omega-3 fatty acids, in the total population aged 3 years and older, Belgium: 2022-2023
- Crude = results weighted for season, age, sex, and socioeconomic status.
- Fats and oils (19%), condiments, spices, sauces and yeast (including oil-based sauces, dressings and mayonnaise-based spreads containing fish or shellfish) (17%) and meat, meat products and substitutes (including hummus, tofu and vegetarian spreads or pates) (16%) are the three main contributors to the intake of omega-3 fatty acids. This is followed by cereals and cereal products (10%) and dairy products and substitutes (9%).
- The food group ‘fish and shellfish’ contributes for 7% to the intake of omega-3 fatty acid, while ‘nuts, seeds and olives’ only contribute 2%.
- It is important to note that while ‘meat, meat products and substitutes’ are not the main dietary source of omega-3 fatty acids, the substantial daily intake of foods from this group by the population in Belgium explains their high contribution to omega-3 fatty acid intake.
Please cite this page as: Sciensano. Macronutrients: Omega-3 fatty acids, Food Consumption Survey 2022-2023, June 2025, Brussels, Belgium, https://www.sciensano.be/en/results-national-food-consumption-survey-2022-2023/fats/omega-3-fatty-acids