Essential fatty acids that our bodies are unable to produce without obtaining them from food. Linolenic acid is the primary Omega-3 fatty acid, which can be acquired through many fats, oils, nuts and soybeans. Eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), also part of the Omega-3 fatty acids, are best obtained by infants through breast milk and by adults through seafood, but can be produced by the body if linolenic acid is present. EPA and DHA play an important role in the brain developing normally, communication skills and vision. In recent years, studies have shown a possibility that they may provide protection against arthritis, hypertension, heart disease and cancer. Sources of EPA and DHA include shellfish, albacore tuna, salmon, mullet, herring, sardines, mackerel, trout, and anchovies. Some non-meat sources of linolenic acid include canola oil, walnuts, soybeans, flaxseed and wheat germ.