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2. Omega-3 fatty acid - Wikipedia

   en.wikipedia.org/wiki/Omega-3_fatty_acid

   The rapid evolution of human diet away from a 1:1 omega−3 and omega−6 ratio, such as during the Neolithic Agricultural Revolution, has presumably been too fast for humans to have adapted to biological profiles adept at balancing omega−3 and omega−6 ratios of 1:1. [38]

3. 6 ‘Bad’ Foods You Should Be Eating for Better Heart Health ...

   www.aol.com/6-bad-foods-eating-better-124200197.html

   Prioritize Omega-3s: Make sure to prioritize omega-3 fatty acids from foods such as salmon, mackerel, sardines, chia seeds and walnuts, as omega-3s can help reduce inflammation and support heart ...

4. Americans get too much omega-6 and not enough omega-3 ... - AOL

   www.aol.com/lifestyle/americans-too-much-omega-6...

   Swapping out saturated fats for omega-6s may lower LDL (bad) cholesterol and reduce the risk of heart disease. Including both omega-3 and omega-6 fats in your diet may also lower the risk of ...

5. Essential fatty acid - Wikipedia

   en.wikipedia.org/wiki/Essential_fatty_acid

   Mammals lack the ability to introduce double bonds in fatty acids beyond carbon 9 and 10, hence the omega−6 linoleic acid (18:2n−6; LA) and the omega−3 alpha-linolenic acid (18:3n−3; ALA) are essential for humans in the diet. However, humans can convert both LA and ALA to fatty acids with longer carbon chains and a larger number of ...

6. 5 ‘Bad’ Fats You Should Be Eating for Better Heart Health ...

   www.aol.com/5-bad-fats-eating-better-125100107.html

   For premium support please call: 800-290-4726 ... because eating too much can increase your cholesterol and overall heart ... rather than one nutrient (e.g., saturated fat) is important.

7. Essential fatty acid interactions - Wikipedia

   en.wikipedia.org/wiki/Essential_fatty_acid...

   Fatty acid breakdown. There is a wide variety of fatty acids found in nature. Two classes of fatty acids are considered essential, the omega-3 and omega-6 fatty acids. Essential fatty acids are necessary for humans but cannot be synthesized by the body and must therefore be obtained from food.