The conversion of the plant-based omega-3 ALA to the long-chain EPA and DHA may be increased in vegans and vegetarians who do not eat fish, suggest results from the European Prospective Investigation into Cancer and Nutrition (EPIC).
Despite having significantly lower intakes of EPA and DHA (associated with fish consumption), blood levels of EPA and DHA in vegans and vegetarians were approximately the same as regular fish eaters, according to findings published in the American Journal of Clinical Nutrition.
The results indicate that when people do not consume adequate levels of EPA and DHA, like vegans and non-fish-eating vegetarians, their bodies respond by increasing the conversion levels of ALA to EPA.