There's something fishy about omega-3

Abstract

To make things slightly complicated, where the food industry use the term omega-3 or 3 when talking about this particular kind of polyunsaturated fatty acid, the scientists now call them n-3 (n minus 3) - which refers to the location in the molecule of the last double bond. This new term will eventually start replacing omega-3 on food packaging, but for this article we will stick with the familiar name.