Omega-3 fatty acids are essential for normal and preventive health but have been increasingly recognized as nutrients capable of modifying disease morbidity and pathophysiology. Consumption of omega-3 fatty acids in Western cultures is limited because of a historical emphasis to consume polyunsaturated fatty acids that have focused on omega-6 fatty acids from corn. Several food products have been developed to meet recommendations to consume greater amounts of omega-3 fatty acids. Cereal and bread fortified with omega-3 fatty acids from ground stabilized flax seed and marine based omega-3 offer a unique opportunity to meet recommendations to consume greater amounts of omega-3 fatty acids and meet the growing consumer demand for omega-3 fortified products.