Nutrition and Health Sciences, Department of


Date of this Version



Published in Nutrition Research 24:9 (September 2004), pp. 741–747; doi:10.1016/j.nutres.2004.05.002


Copyright 2004 Elsevier Inc. Used by permission


The objectives of this research were to survey the omega-3 fatty acid intakes and omega-3 food selections of 36 cardiac patients living in the midwestern United States. An omega-3 food frequency was developed that included 149 food items. Cardiac patients from a local heart clinic participated (n = 36). Data were analyzed using the Statistical Program for the Social Sciences (SPSS) version 10.0. Dietary omega-3 fatty acid intakes ranged from 0.18 – 10.15 g/day. Fish and seafood were the primary food sources of omega-3 fatty acids and were consumed twice a week. Major plant food sources of omega-3 fatty acids that were consumed include walnuts, flaxseed, canola oil, and soybeans. This study reports omega-3 food selection and food preferences in cardiac patients living in a section of the midwestern United States.