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Dietary strategies for optimizing omega-3 fatty acid intake: a nutrient database-based evaluation in Taiwan.

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Title: Dietary strategies for optimizing omega-3 fatty acid intake: a nutrient database-based evaluation in Taiwan.
Authors: Lu SA; School of Food Safety, College of Nutrition, Taipei Medical University, Taipei, Taiwan., Lee IT; School of Dentistry, College of Oral Medicine, Taipei Medical University, Taipei, Taiwan., Tan CX; School of Food Safety, College of Nutrition, Taipei Medical University, Taipei, Taiwan., Wang ST; Department of Food Science, National Taiwan Ocean University, Keelung, Taiwan.; Institute of Food Safety and Risk Management, National Taiwan Ocean University, Keelung, Taiwan., Praveen K; Department of Chemistry, CEG Campus, Anna University, Chennai, India., Lee WJ; School of Food Safety, College of Nutrition, Taipei Medical University, Taipei, Taiwan.; Nutrition Research Center, Taipei Medical University Hospital, Taipei, Taiwan.
Source: Frontiers in nutrition [Front Nutr] 2025 Sep 19; Vol. 12, pp. 1661702. Date of Electronic Publication: 2025 Sep 19 (Print Publication: 2025).
Publication Type: Journal Article
Journal Info: Publisher: Frontiers Media S. A Country of Publication: Switzerland NLM ID: 101642264 Publication Model: eCollection Cited Medium: Print ISSN: 2296-861X (Print) Linking ISSN: 2296861X NLM ISO Abbreviation: Front Nutr Subsets: PubMed not MEDLINE
Database: MEDLINE Ultimate
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  Data: <searchLink fieldCode="AU" term="%22Lu+SA%22">Lu SA</searchLink>; School of Food Safety, College of Nutrition, Taipei Medical University, Taipei, Taiwan.<br /><searchLink fieldCode="AU" term="%22Lee+IT%22">Lee IT</searchLink>; School of Dentistry, College of Oral Medicine, Taipei Medical University, Taipei, Taiwan.<br /><searchLink fieldCode="AU" term="%22Tan+CX%22">Tan CX</searchLink>; School of Food Safety, College of Nutrition, Taipei Medical University, Taipei, Taiwan.<br /><searchLink fieldCode="AU" term="%22Wang+ST%22">Wang ST</searchLink>; Department of Food Science, National Taiwan Ocean University, Keelung, Taiwan.; Institute of Food Safety and Risk Management, National Taiwan Ocean University, Keelung, Taiwan.<br /><searchLink fieldCode="AU" term="%22Praveen+K%22">Praveen K</searchLink>; Department of Chemistry, CEG Campus, Anna University, Chennai, India.<br /><searchLink fieldCode="AU" term="%22Lee+WJ%22">Lee WJ</searchLink>; School of Food Safety, College of Nutrition, Taipei Medical University, Taipei, Taiwan.; Nutrition Research Center, Taipei Medical University Hospital, Taipei, Taiwan.
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  Data: <searchLink fieldCode="JN" term="%22101642264%22">Frontiers in nutrition</searchLink> [Front Nutr] 2025 Sep 19; Vol. 12, pp. 1661702. <i>Date of Electronic Publication: </i>2025 Sep 19 (<i>Print Publication: </i>2025).
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  Data: <i>Publisher: </i><searchLink fieldCode="PB" term="%22Frontiers+Media+S%2E+A%22">Frontiers Media S. A </searchLink><i>Country of Publication: </i>Switzerland <i>NLM ID: </i>101642264 <i>Publication Model: </i>eCollection <i>Cited Medium: </i>Print <i>ISSN: </i>2296-861X (Print) <i>Linking ISSN: </i><searchLink fieldCode="IS" term="%222296861X%22">2296861X </searchLink><i>NLM ISO Abbreviation: </i>Front Nutr <i>Subsets: </i>PubMed not MEDLINE
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      – Type: doi
        Value: 10.3389/fnut.2025.1661702
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      – Code: eng
        Text: English
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            – D: 19
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              Text: 2025 Sep 19
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