Rising ocean temperatures could cut key omega-3 fats in seafood by half
Rising ocean temperatures could reduce the concentration of EPA and DHA omega-3 fats in marine food webs by up to 50% under high-warming scenarios, according to new research. These fats are essential for human brain, eye, and heart health, and seafood is the primary dietary source. The decline would also affect other animals that rely on these nutrients.
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Original headline: “Climate change may halve omega‑3 fatty acids in fish and the organisms they eat.” Browse more stories.