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Fatty Acids are a group of nutrients vital to our health. Omega-3s are polyunsaturated fatty acids (PUFAs), which our body does not produce, but must be absorbed through our daily diet at all ages. Α-Linolenic acid (ALA), Twenty-pent-en-oic acid (EPA) and Twenty-hex-en-oic acid (DHA), are the three omega-3 fatty acids in the diet, found in high recommendation in flaxseed and algae ALA and in fish oils EPA and DHA. Many foods, such as milk, eggs, margarine, yogurt and juices, are high in omega-3 fatty acids. They help protect the body against serious diseases, such as cardiovascular, stroke, Alzheimer's disease, schizophrenia, inflammatory bowel disease, diabetes and cancer. Aim The purpose of the study is to assess the attitude of consumers and the factors that affect their purchases of natural and fortified foods with omega fatty acids, as well as the corresponding dietary supplements. Methodology An anonymous questionnaire was used as a tool, completed by a random sample of adult consumers. The responses were analyzed with the Statistical Program SPSS 2.0 and the results of the descriptive statistics and the correlations of the consumption of omega fats with "sex", "age", "BMI", "marital status" and "were recorded". educational level "of consumers, with the X2 test of independence and at a level of importance p = 0.05. Results Women are better informed about which foods are rich in omega fatty acids and their beneficial effects on health when consumed frequently. The same applies to older consumers (> 56 years). Greater ignorance about their beneficial action was found in people with low educational level (primary school graduates). 6 Conclusions Additional information is needed from an early age about the benefits of consuming omega fatty acids. The utilization of nutritionists in primary and secondary education for the transfer of knowledge to students and parents is considered necessary.