The concept “we are what we eat” is gaining increasing relevance as diet-related diseases and comorbidities continue to rise, while consumers place greater emphasis on healthy lifestyles and acknowledge the pivotal role of nutrition in disease prevention. Among dietary components, omega-3 (ω-3) and omega-6 (ω-6) polyunsaturated fatty acids stand out for their broad spectrum of health benefits. This review explores their potential roles in reducing triglyceride levels, delaying the onset of neurodegenerative disorders such as Alzheimer’s and Parkinson’s diseases, preventing depression, supporting infant brain development, modulating inflammatory processes, and contributing to cancer prevention. The mechanisms of action of these fatty acids are discussed, along with their potential adverse effects—particularly the risk of interactions with anticoagulant medications, which require cautious use. While ω-3 fatty acids are widely recognized for their anti-inflammatory properties, ω-6 fatty acids exhibit both pro- and anti-inflammatory effects, highlighting the importance of achieving a balanced intake. The recommended ω-6:ω-3 ratio, ideally between 4:1 and 1:1, is emphasized as a key element in promoting informed dietary choices. This review also discusses current legislation framework on food supplements, with a focus on challenges such as the lack of stringent regulation regarding supplement content. These gaps underline the need for improved nutritional literacy and stronger regulatory oversight. Ultimately, this review emphasizes the imperative for evidence-based dietary fat recommendations, integrative public health education strategies, the revision and standardization of nutritional guidelines, and the enforcement of robust regulatory frameworks and quality-control protocols across the food supplement industry.