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Omega-3 fats, also known as omega-3 fatty acids, are a category of polyunsaturated fats that can be subdivided into three main types–alpha-linolenic acid (ALA), eicosapentaenoic acid (EPA) and docosahexaenoic (DHA). Together, these three types of omega-3 fatty acids promote cardiovascular health by decreasing the risk of heart disease, high cholesterol and atherosclerosis. In addition, they play a pivotal role in proper brain function and are needed in sufficient amounts for the neurological systems of developing fetuses and infants to grow appropriately. All three types of omega-3 fatty acids are considered essential dietary fats. They are available to our bodies only when we consume enough of them through the foods we eat on a regular basis. They cannot be synthesized through physiological chemical reactions alone. Fortunately, there are a wide variety of foods that provide ample amounts of omega-3 fatty acids.