| Fatty acids are classified according to their degree of saturation (number of double bonds), into saturated fatty acids, monounsaturated fatty acids (MUFAs) and polyunsaturated fatty acids (PUFAs). PUFAs can further be classified into two different series that cannot be converted into each other: omega-3 and omega-6 PUFAs. |
| We are genetically programmed for a moderate fat diet and a ratio of omega-6 to omega-3 PUFAs of 2-5:1. The human diet has changed over time, most dramatically since the Industrial Ages, and now tends to be very low in omega-3, but high in omega-6 and total fatty acids. The ratio of omega-6 to omega-3 PUFAs currently is reported to be around 15-30:1. There is a significant relationship between shift of this ratio and the development of coronary heart disease. Health Organisations all over the world recommend to increase intake of omega-3 PUFAs towards a ratio of 5:1. |
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