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Omega-3 long-chain polyunsaturated fatty acids (PUFAs), such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), are poorly synthesised in the human body and are substantially lower in Western diets compared with their shorter-chain omega-3 essential fatty acid precursors, α-linolenic acid (18:3n-3; ALA). We assessed their intake among 111 (20.45 years old; 78 females) De Montfort University (DMU, England) students. The dietary intakes of total fat (100.55 vs. 81.72; p-value = 0.032), PUFA (14.61 vs. 12.91; NS), linoleic acid (LA; 3.893 vs. 2.787; p-value = 0.0019), ALA (0.925 vs. 0.613; p-value = 0.00008), arachidonic acid (AA; 0.109 vs. 0.082; p-value = 0.0303), EPA (0.088 vs. 0.075; NS), DHA (0.153 vs. 0.121; NS), and docosapentaenoic acid (DPA; 0.043 vs. 0.032 all in g/day; NS) were significantly higher or higher in male participants, respectively. The dietary intakes of DHA + EPA in the whole group monitored (0.130 + 0.079 = 0.209 g/day) were lower than the RDI of 0.5 g/day, which considers the intake of one to two portions of fish per week. Our results highlight that some DMU students did not meet the nutritional goals for ALA, EPA, and DHA. DMU students should specifically enhance the intake of oily fish (12.422, 13.406, and 10.054 g/day for the overall, female, and male population, respectively), as these intakes only provide around 0.228, 0.246, and 0.184 g of DHA + EPA/day. Education would be required to increase awareness of the importance of consuming more fish among these young adults. Another option would be to encourage the intake of dietary fish oil supplements or the enrichment of food items largely consumed by young British adults with these long-chain PUFAs.

About 30–40% of the general population in the United Kingdom (UK) has been reported to have vitamin D deficiency during winter months, representing a public health risk. The aim of this study was to assess the dietary intake of vitamin D in university students at De Montfort University (DMU, UK). Nutrient intake data were collected from 111 (20.45 yrs old; 78 female) DMU students (41 Asian, 41 African and 27 European; 2 unclassified). The dietary intake of vitamin D was slightly higher in male participants (4.287 vs. 3.853 µg/day; p-value = 0.196), which could be attributed to the generally higher intake of food products rich in this vitamin, specifically cereals (436.165 vs. 308.750 g/day; p-value = 0.002), meat (271.553 vs. 193.063 g/day; p-value = 0.016) and bacon (4.911 vs. 1.551 g/day; p-value = 0.024), intakes of which were significantly higher in males. The dietary intakes of vitamin D recorded are lower than the amount of 10 µg/day recommended by the UK’s National Health Service. Intake did not show statistical differences according to ethnic background (Asian (3.708) < African (4.109) < European (4.199); all in µg/day), which might reflect poor and similar dietary habit/choices when students transition from home to university regardless of ethnic background. Our results suggest some prevalence of hypovitaminosis D in DMU students which should be tackled to prevent diseases related to vitamin D deficiency.