ARYA Atherosclerosis4320101201CONTENT OF LONG CHAIN OMEGA-3 FATTY ACID COMPOSITION IN SOME IRANIAN CANNED FISH6767ENBaharNazariResearch Assistant, Isfahan Cardiovascular Research Center, Isfahan University of Medical Sciences, Department of Biology, School of Sciences, Tehran Payam Nour University, Tehran.. b_nazari@yahoo.comSeddigheAsgaryNizalSarrafzadeganSalbaliSaberiNoushinMohammadifard20101201Abstract    BACKGROUND: Ecological studies have found a negative correlation between the risk of developing heart disease and fish consumption because of their long chain omega-3 fatty acids. This study was undertaken to determine the amounts of the common fatty acid content of several commercial canned fish marketing in Iran, with particular attention to long chain omega-3 fatty acids.    METHODS: The most consumed available brands of canned fish were randomly selected seven times from products available in supermarkets. Total lipids were extracted by using the Folch method and prepared for fatty acid analysis. Individual fatty acids were quantified by gas chromatography (GC) with 60 meter capillary column and flame ionization detector.    RESULTS: The most common saturated fatty acids (SFA) in Iranian canned fish was palmitic acid (C16:0) followed by stearic acid (C18:0). The amount of all trans fatty acids (TFAs) except elaidic acid (C18:1 9t) was 0%. The highest amount of polyunsaturated fatty acids (PUFAs) related to long chain omega-3 fatty acids include eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). The most abundant monounsaturated fatty acids (MUFAs) were oleic acid (C18:1 9c).     CONCLUSION: This study showed higher contents of EPA and DHA in Iranian commercially available canned fish compared to the canned fish in other countries.      Keywords: Iranian canned fish, fatty acids, long chain omega-3 fatty acids, gas chromatography.