Lake brownification and eutrophication decrease the content of essential fatty acids in fish used in human diets
Eutrophication and brownification change phytoplankton community structure and decrease the production of essential omega-3 fatty acids in lakes. Perch growing in oligotrophic clear-water lakes contain 1.5-1.9 times more essential omega-3 fatty acids than those grown in eutrophic and brown-water lakes. Fish are known to be high-quality food for humans because of their high content of polyunsaturated fatty acids, which are essential for human health. The most important and best known polyunsaturated omega-3 fatty acids are EPA and DHA. However, fish are dependent on algae producing the