Functional foods, thanks to their basic nutritional properties, can have physiological benefits and can alleviate the symptoms of many chronic diseases. They contain active components deriving either from plant or animal sources, and they show anti-inflammatory, cardiotonic, and antioxidant pharmacological activities that could be useful in preventing oxidative damage and inflammatory processes in a variety of disorders. There is evidence from in vitro, in vivo, and clinical observational studies that some compounds have significant effects in modulating the muscular dystrophy phenotype, which is characterized by fibrosis, myofiber necrotic cell death, inflammation, oxidative stress, and dysfunctional mitochondria. This review involves collecting data from the main medical databases and detailing the key features involved in muscular dystrophy progression and the relevance of fatty-acid compounds as diet supplements in the management of the disease. Omega fatty acids improve the dystrophic phenotype in terms of fibrosis and inflammation reduction, stimulating mitochondrial activity and antioxidant systems. Omega fatty acids could play a crucial role as food supplementation to delay dystrophy progression. This overview appears extremely relevant for researchers who are studying these molecules as valid alternatives to glucocorticoids, that today remain the only recognized pharmacological cure for dystrophic patients.