Vol. 7, Issue 11, Part E (2025)

Omega-3 fatty acids (ω-3 FAs), including alpha-linolenic acid (ALA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA), are essential polyunsaturated fats with documented benefits for cardiovascular, cognitive, and inflammatory health. However, dietary intake remains below recommended levels in many populations. Fortifying commonly consumed foods like dairy products presents an effective approach to enhance omega-3 intake. This review explores the significance of omega-3 fatty acids, strategies for their incorporation into dairy matrices, stability challenges during processing and storage, and the health implications of fortified dairy consumption. Topics pertaining to functional foods, omega-3 fatty acids, their suppliers, and varieties of dairy products supplemented with these fatty acids were all critically reviewed. Products enhanced with unique components that provide positive and healthful benefits are known as functional foods. Modern diseases including atherosclerosis, Alzheimer's, type 2 diabetes, cardiovascular disease, and autoimmune diseases are all strongly linked to inadequate consumption of functional foods. Two types of polyunsaturated fatty acids are omega-3 and omega-6. For the human body, they play a crucial biochemical purpose. Numerous cardiovascular, cancerous, inflammatory, and autoimmune disorders are caused by high omega-6/omega-3 ratios and high omega-6 levels, whereas high omega-3 levels prevent the onset of these conditions. Omega-3 fatty acids can be found in algae, fish, and plants. By altering the diet of the animal or by directly adding vegetable or fish oils, dairy products can be enhanced with omega-3 fatty acids. The literature include both fresh and mature dairy products enhanced with omega-3 fatty acids from plant and animal sources. According to the literature review, there aren't enough studies on the topic of adding omega-3 fatty acids to Bulgarian dairy products.