A Simple, Mobile Display of Omega-3 - Omega-6 Balance in Foods
1
A Simple Mobile Display of Omega-3 – Omega-6 Balance in Foods Bill Lands and Etienne Lamoreaux http://www.fastlearner.org/Omega3-balanceApp.htm. Overview Essential fatty acids (EFA) form an amazing array of bioactive mediators that act on a large family of receptors. Nearly every cell in every tissue of the human body has at least one of these receptors, and EFA-based signals affect nearly every aspect of human physiology. Those signals tend to be more intense with n-6 than n-3 mediators. As a result, many health disorders are unintended preventable consequences from eating food combinations which give imbalanced tissue n-3 and n-6 fatty acids and excessive chronic actions by n-6 mediators. Omega 3–6 Balance Food Scores summarize in a single value the balance among eleven omega-3 and omega-6 essential fatty acids in a food and relate them directly to the EFA stored in our tissues. Foods with more positive Scores will increase the proportion of omega-3 in tissues, whereas those with more negative Scores will increase the proportion of omega-6 in tissues. These explicit values put on mobile devices (“apps”) give simple information on the health impact of each food for planning meals, shopping or talking with friends. See how to NIX the 6 and EAT the 3 when you download the Scores from http://www.fastlearner.org/Omega3-6BalanceApp.htm. Explicit Scores replace vague, general advice to eat “healthy meals”. Such advice has not prevented food-related preventable USA diseases that need costly treatments. Treatment seems unethical when it removes symptoms and creates a sense of benefit while leaving the primary cause unchanged to continue harming individuals and their future generations. Effective health care works better when preventing the cause rather than just treating symptoms created by the cause. Healthy people do not need treatments. The ten most negative USA Key Foods soybean oil mayonnaise tub margarine microwave popcorn “Italianpotato chips stick margarine vegetable shortening peanut butter tortilla chip snacks Top 100 Key Foods for Americans (avg. Score of about -6 ) equivalent to an HRA value of 78% n-6 in HUFA (common for Americans). None of the 100 items is seafood. Remove these non-traditional Mediterranean foods and the remaining 90 items HRA value of 63% n-6 in HUFA (common for Mediterraneans). Foods in North America have an excess of n-6 over n-3 fats - - - - - and cause accumulation of a high percent of n-6 in HUFA. location %HUFA %6inH Detroit - 2009 19 78 Baltimore-2008 24 79 Quebecer-2001 8 78 ARIC study-2007 15 77 Detroit-2005 12 82 Columbus, 2007 13 87 80 %6inH 78 79 78 77 82 87 3-6 3-6 Tuna, solid white + 46 The community wellness site, http://www.fastlearner.org/ has searchable pdf files to download Omega 3–6 Balance Scores onto your computers or mobile devices and guide personal food choices when planning better balanced meals. Scores for familiar foods are: almonds, -22; avocado, -10; beef frankfurter, -3; broccoli, +3; cabbage, 0; carrots, -3; cashews, -13; caviar, +166; cauliflower, +3; cheddar cheese, -1; cheese pizza, -7; Cheerios, -4; chicken nuggets, -18; egg, -17; flax oil,+46; flaxmeal, +32; french fries, -10; green bean +1; hummus, - 16; ice cream, -1; kidney bean, 0; kippered herring, +70; mackerel, +52; mayonnaise, -36; milk, -1; oyster, +59; pepperoni, -7; potato, 0; potato salad, -21; peanut butter, -19; pistachio, -23; potato chips, - 22; rice, 0; salmon, +46; snack crackers, -18; spinach, +5; tofu, -26; trout, +36; turkey, -8; turnip, +1; vegetable oils (canola, -10; corn, -59; cottonseed, -59; olive, -10; soy, -50); walnuts, -44; yogurt, 0. Conclusions Health care professionals know many signs and symptoms that predict risk of disease and death, and they use them as targets to treat. However, primary prevention of the need to treat requires a sharp focus on identifying and preventing explicit preventable factors that cause those signs and symptoms of ill health. Healthy people do not need treatments. Evidence supports the hypothesis that a preventable imbalance between n-3 and n-6 nutrients combines with an imbalance in the intake and use of food energy to cause harmful health conditions in America. A user-friendly array of Omega 3-6 Balance Scores converts USDA Nutrient Database data on over 5,000 foods into portable and easily understood data for planning meals, shopping or talking with friends. http://www.fastlearner.org/Omega3-6BalanceApp.htm Lands & Lamoreaux, Nutrition & Metabolism 2012, 9:46—52. Some diets prevent high %n-6 in HUFA & CHD death Omega 3-6 Balance CHD Mortality and Tissue HUFA y = 3.0323x - 74.8 R 2 = 0.9866 0 50 100 150 200 20 30 40 50 60 70 80 % n-6 HUFA in Total HUFA CHD Mortality Greenland Japan Quebec Inuit Quebec Cree USA Quebec Urban Some diets prevent high %n-6 in HUFA & CHD death Heart Attack Death Rate % omega-6 in HUFA = MRFIT quintiles Relative risk - - Siscovick,1995 & Alberts, 2002 % n-6 in HUFA +3 +2 +1 0 -1 -2 -3 -4 -5 -6 -7 -8 +3 +2 +1 0 -1 -2 -3 -4 -5 -6 -7 3-6 3-6 3-6 3-6 Omega 3-6 Balance USDA Nutrient Database lists fatty acids in foods Finger-tip blood-spot assay lists fatty acids in blood Myristic 14:0 1.30 0.20 Myristic Myristoleic 14:1 1.59 0.05 Myristoleic Pentadecanoic 15:0 2.37 0.18 Pentadecanoic 15:1 0.34 0.09 Palmitic 16:0 23.41 21.05 Palmitic 16:1w5 0.00 0.08 16:1w7 2.30 0.70 Palmitoleic 16:1w7 2.30 0.70 Palmitoleic 17:0 0.00 0.21 Heptadecanoic 17:0 0.00 0.21 Heptadecanoic 17:1 0.00 0.62 17:1 0.00 0.62 18:0 9.05 12.53 Stearic 18:0 9.05 12.53 Stearic 18:1w9 17.96 8.87 Oleic 18:1w9 17.96 8.87 Oleic 18:1w7 0.00 2.24 Vaccenic 18:1w7 0.00 2.24 Vaccenic 18:1w5 0.00 0.35 18:1w5 0.00 0.35 18:2w6 27.08 23.90 Linoleic (LA) 18:2w6 27.08 18:3w6 0.32 0.12 gamma-linolenic (GLA) 18:3w6 0.32 0.12 gamma-linolenic (GLA) alpha-linolenic (ALA) 18:3w3 alpha-linolenic (ALA) Stearidonic (SDA) 18:4w3 20:0 0.00 0.33 Arachidic 20:0 0.00 0.33 Arachidic 20:1w9 0.00 0.04 20:1w9 0.00 0.04 20:1w7 0.00 0.22 20:1w7 0.00 0.22 20:2w6 0.60 0.47 Eicosadienoic 20:2w6 0.60 0.47 Eicosadienoic Mead's acid 20:3w9 20:3w6 1.55 3.41 Dihomogammalinolenic (DGLA) 20:3w6 1.55 3.41 Dihomogammalinolenic (DGLA) 20:4w6 6.43 12.81 Arachidonic (AA) 20:4w6 6.43 12.81 Arachidonic (AA) 20:3w3 0.00 0.07 Eicosatrienoic (n-3) 20:3w3 0.00 0.07 Eicosatrienoic (n-3) USDA Nutrient Database lists fatty acids in foods Finger-tip blood-spot assay lists fatty acids in blood Use 8 n-3 & n-6 HUFA to form one value of %Omega-6 in HUFA Use 11 n-3 & n-6 acids to form one value of Omega-3 Balance Score 14:0 1.30 0.20 Myristic 14:0 1.30 0.20 Myristic 14:1 1.59 0.05 Myristoleic 14:1 1.59 0.05 Myristoleic 15:0 2.37 0.18 Pentadecanoic 15:0 2.37 0.18 Pentadecanoic 15:1 0.34 0.09 15:1 0.34 0.09 16:0 23.41 21.05 Palmitic 16:0 23.41 21.05 Palmitic 16:1w5 0.00 0.08 16:1w5 0.00 0.08 16:1w7 2.30 0.70 Palmitoleic 16:1w7 2.30 0.70 Palmitoleic 17:0 0.00 0.21 Heptadecanoic 17:0 0.00 0.21 Heptadecanoic 17:1 0.00 0.62 17:1 0.00 0.62 18:0 9.05 12.53 Stearic 18:0 9.05 12.53 Stearic 18:1w9 17.96 8.87 Oleic 18:1w9 17.96 8.87 Oleic 18:1w7 0.00 2.24 Vaccenic 18:1w7 0.00 2.24 Vaccenic 18:1w5 0.00 0.35 18:1w5 0.00 0.35 18:2w6 27.08 23.90 Linoleic (LA) 18:2w6 27.08 23.90 Linoleic (LA) 18:3w6 0.32 0.12 gamma-linolenic (GLA) 18:3w6 0.32 0.12 gamma-linolenic (GLA) 18:3w3 0.74 0.21 alpha-linolenic (ALA) 18:3w3 0.74 0.21 alpha-linolenic (ALA) 18:4w3 0.00 0.10 Stearidonic (SDA) 18:4w3 0.00 0.10 Stearidonic (SDA) 20:0 0.00 0.33 Arachidic 20:0 0.00 0.33 Arachidic 20:1w9 0.00 0.04 20:1w9 0.00 0.04 20:1w7 0.00 0.22 20:1w7 0.00 0.22 20:2w6 0.60 0.47 Eicosadienoic 20:2w6 0.60 0.47 Eicosadienoic 20:3w9 0.31 0.13 Mead's acid 20:3w9 0.31 0.13 Mead's acid 20:3w6 1.55 3.41 Dihomogammalinolenic (DGLA) 20:3w6 1.55 3.41 Dihomogammalinolenic (DGLA) 20:4w6 6.43 12.81 Arachidonic (AA) 20:4w6 6.43 12.81 Arachidonic (AA) 20:3w3 0.00 0.07 Eicosatrienoic (n-3) 20:3w3 0.00 0.07 Eicosatrienoic (n-3) 20:4w3 0.00 0.04 Eicosatetraenoic (n-3) 20:4w3 0.00 0.04 Eicosatetraenoic (n-3) 20:5w3 0.36 0.59 Eicosapentaenoic (EPA) 20:5w3 0.36 0.59 Eicosapentaenoic (EPA) 22:0 0.62 1.11 Behenic 22:0 0.62 1.11 Behenic 22:1w9 0.34 0.01 Erucic 22:1w9 0.34 0.01 Erucic 22:4w6 0.97 0.76 Docosatetraenoic 22:4w6 0.97 0.76 Docosatetraenoic 22:5w6 0.66 0.60 Docosapentaenoic (n-6) 22:5w6 0.66 0.60 Docosapentaenoic (n-6) 22:5w3 0.44 1.13 Docosapentaenoic (n-3) 22:5w3 0.44 1.13 Docosapentaenoic (n-3) 24:0 0.00 0.88 Lignoceric 24:0 0.00 0.88 Lignoceric 22:6w3 1.03 3.59 Docosahexaenoic (DHA) 22:6w3 1.03 3.59 Docosahexaenoic (DHA)
Transcript of A Simple, Mobile Display of Omega-3 - Omega-6 Balance in Foods
A Simple Mobile Display of
Omega-3 – Omega-6 Balance in Foods Bill Lands and Etienne Lamoreaux
http://www.fastlearner.org/Omega3-balanceApp.htm.
Overview
Essential fatty acids (EFA) form an amazing array of
bioactive mediators that act on a large family of receptors.
Nearly every cell in every tissue of the human body has at
least one of these receptors, and EFA-based signals affect
nearly every aspect of human physiology. Those signals tend
to be more intense with n-6 than n-3 mediators. As a result,
many health disorders are unintended preventable
consequences from eating food combinations which give
imbalanced tissue n-3 and n-6 fatty acids and excessive
chronic actions by n-6 mediators.
Omega 3–6 Balance Food Scores summarize in a single
value the balance among eleven omega-3 and omega-6
essential fatty acids in a food and relate them directly to the
EFA stored in our tissues. Foods with more positive Scores
will increase the proportion of omega-3 in tissues, whereas
those with more negative Scores will increase the proportion
of omega-6 in tissues. These explicit values put on mobile
devices (“apps”) give simple information on the health impact
of each food for planning meals, shopping or talking with
friends. See how to NIX the 6 and EAT the 3 when you
download the Scores from
http://www.fastlearner.org/Omega3-6BalanceApp.htm.
Explicit Scores replace vague, general advice to eat
“healthy meals”. Such advice has not prevented food-related
preventable USA diseases that need costly treatments.
Treatment seems unethical when it removes symptoms and
creates a sense of benefit while leaving the primary cause
unchanged to continue harming individuals and their future
generations. Effective health care works better when
preventing the cause rather than just treating symptoms
created by the cause. Healthy people do not need treatments.
Baked
Chicken
- 4
Coho salmon
+52
Pork
- 4
Extra Crispy
Chicken
- 23
Beef steak
- 2
Crab
+ 30
Omega 3-6 Balance Scoreshttp://www.fastlearner.org/Omega3-6Balance.htm
3 - 63 - 6
Related %omega6 in HUFA
Related %omega3 in HUFA
Tissue Consequences of Diverse Food Habits
72% 67% 62% 57% 52% 47% 42% 37% 32% 27% 22% 17% 12%
28% 33% 38% 43% 48% 53% 58% 63% 68% 73% 78% 83% 88%
+3 +2 +1 0 -1 -2 -3 -4 -5 -6 -7 -8
Gre
enla
nd
Japan tra
ditio
nal
Medite
rranean
Euro
pean
Am
eric
an/U
SA
West V
irgin
ian
Japan m
odern
Average daily menu balance
http://www.fastlearner.org/Omega3-6Balance.htm
3 - 63 - 6
The ten most negative USA Key Foods
soybean oil -50
mayonnaise -46
tub margarine -39
microwave popcorn -37
“Italian” salad dressing -35
potato chips -29
stick margarine -28
vegetable shortening -28
peanut butter -24
tortilla chip snacks -24
Top 100 Key Foods for Americans (avg. Score of about -6 )
equivalent to an HRA value of 78% n-6 in HUFA (common for
Americans). None of the 100 items is seafood.
Remove these non-traditional Mediterranean foods and the
remaining 90 items average about -3, equivalent to a
HRA value of 63% n-6 in HUFA (common for Mediterraneans).
Foods in North America have an excess of n-6 over n-3 fats - -
- - - and cause accumulation of a high percent of n-6 in HUFA.
location %HUFA %6inH
Detroit - 2009 19 78
Baltimore-2008 24 79
Quebecer-2001 8 78
ARIC study-2007 15 77
Detroit-2005 12 82
Columbus, 2007 13 87
avg. = 15 80
location %HUFA %6inH
Detroit - 2009 19 78
Baltimore-2008 24 79
Quebecer-2001 8 78
ARIC study-2007 15 77
Detroit-2005 12 82
Columbus, 2007 13 87
avg. = 15 80
3 - 63 - 6
3 - 63 - 6
Tuna, solid white
+ 46
The community wellness site, http://www.fastlearner.org/ has searchable pdf
files to download Omega 3–6 Balance Scores onto your computers or mobile
devices and guide personal food choices when planning better balanced
meals.
Scores for familiar foods are: almonds, -22; avocado, -10;
beef frankfurter, -3; broccoli, +3; cabbage, 0; carrots, -3; cashews, -13;
caviar, +166; cauliflower, +3; cheddar cheese, -1; cheese pizza, -7;
Cheerios, -4; chicken nuggets, -18; egg, -17; flax oil,+46; flaxmeal, +32;
french fries, -10; green bean +1; hummus, - 16; ice cream, -1; kidney bean, 0;
kippered herring, +70; mackerel, +52; mayonnaise, -36; milk, -1; oyster, +59;
pepperoni, -7; potato, 0; potato salad, -21; peanut butter, -19; pistachio, -23;
potato chips, - 22; rice, 0; salmon, +46; snack crackers, -18; spinach, +5;
tofu, -26; trout, +36; turkey, -8; turnip, +1; vegetable oils (canola, -10;
corn, -59; cottonseed, -59; olive, -10; soy, -50); walnuts, -44; yogurt, 0.
Conclusions Health care professionals know many signs and symptoms that
predict risk of disease and death, and they use them as targets to treat.
However, primary prevention of the need to treat requires a sharp focus
on identifying and preventing explicit preventable factors that cause those
signs and symptoms of ill health. Healthy people do not need treatments.
Evidence supports the hypothesis that a preventable imbalance between
n-3 and n-6 nutrients combines with an imbalance in the intake and use of
food energy to cause harmful health conditions in America. A user-friendly
array of Omega 3-6 Balance Scores converts USDA Nutrient Database
data on over 5,000 foods into portable and easily understood data for
planning meals, shopping or talking with friends.
http://www.fastlearner.org/Omega3-6BalanceApp.htm
Lands & Lamoreaux, Nutrition & Metabolism 2012, 9:46—52.
CHD Mortality and Tissue HUFA
y = 3.0323x - 74.8
R2 = 0.9866
0
50
100
150
200
20 30 40 50 60 70 80
% n-6 HUFA in Total HUFAC
HD
Mo
rta
lity
Greenland
Japan
Quebec Inuit
Quebec Cree
USA
Quebec Urban
Some diets prevent high %n-6 in HUFA & CHD death
Heart
Att
ack D
eath
Rate
% omega-6 in HUFA
= MRFIT
quintiles
Relative risk - -
Siscovick,1995
&
Alberts, 2002
% n-6 in HUFA
+3 +2 +1 0 -1 -2 -3 -4 -5 -6 -7 -8+3 +2 +1 0 -1 -2 -3 -4 -5 -6 -7 3 - 63 - 6
Omega 3-6 Balance
CHD Mortality and Tissue HUFA
y = 3.0323x - 74.8
R2 = 0.9866
0
50
100
150
200
20 30 40 50 60 70 80
% n-6 HUFA in Total HUFAC
HD
Mo
rta
lity
Greenland
Japan
Quebec Inuit
Quebec Cree
USA
Quebec Urban
Some diets prevent high %n-6 in HUFA & CHD death
Heart
Att
ack D
eath
Rate
% omega-6 in HUFA
= MRFIT
quintiles
Relative risk - -
Siscovick,1995
&
Alberts, 2002
% n-6 in HUFA
+3 +2 +1 0 -1 -2 -3 -4 -5 -6 -7 -8+3 +2 +1 0 -1 -2 -3 -4 -5 -6 -7 3 - 63 - 63 - 63 - 6
Omega 3-6 Balance
USDA Nutrient Database
lists fatty acids in foods
Finger-tip blood-spot assay
lists fatty acids in blood
Use 8 n-3 & n-6 HUFA
to form one value of
%Omega-6 in HUFA
Use 11 n-3 & n-6 acids
to form one value of
Omega-3 Balance Score
14:0 1.30 0.20 Myristic 14:0 1.30 0.20 Myristic
14:1 1.59 0.05 Myristoleic 14:1 1.59 0.05 Myristoleic
15:0 2.37 0.18 Pentadecanoic 15:0 2.37 0.18 Pentadecanoic
15:1 0.34 0.09 15:1 0.34 0.09
16:0 23.41 21.05 Palmitic 16:0 23.41 21.05 Palmitic
16:1w5 0.00 0.08 16:1w5 0.00 0.08
16:1w7 2.30 0.70 Palmitoleic 16:1w7 2.30 0.70 Palmitoleic
17:0 0.00 0.21 Heptadecanoic 17:0 0.00 0.21 Heptadecanoic
17:1 0.00 0.62 17:1 0.00 0.62
18:0 9.05 12.53 Stearic 18:0 9.05 12.53 Stearic
18:1w9 17.96 8.87 Oleic 18:1w9 17.96 8.87 Oleic
18:1w7 0.00 2.24 Vaccenic 18:1w7 0.00 2.24 Vaccenic
18:1w5 0.00 0.35 18:1w5 0.00 0.35
18:2w6 27.08 23.90 Linoleic (LA) 18:2w6 27.08 23.90 Linoleic (LA)
18:3w6 0.32 0.12 gamma-linolenic (GLA) 18:3w6 0.32 0.12 gamma-linolenic (GLA)
18:3w3 0.74 0.21 alpha-linolenic (ALA) 18:3w3 0.74 0.21 alpha-linolenic (ALA)
18:4w3 0.00 0.10 Stearidonic (SDA) 18:4w3 0.00 0.10 Stearidonic (SDA)
20:0 0.00 0.33 Arachidic 20:0 0.00 0.33 Arachidic
20:1w9 0.00 0.04 20:1w9 0.00 0.04
20:1w7 0.00 0.22 20:1w7 0.00 0.22
20:2w6 0.60 0.47 Eicosadienoic 20:2w6 0.60 0.47 Eicosadienoic
20:3w9 0.31 0.13 Mead's acid 20:3w9 0.31 0.13 Mead's acid
20:3w6 1.55 3.41 Dihomogammalinolenic (DGLA) 20:3w6 1.55 3.41 Dihomogammalinolenic (DGLA)
20:4w6 6.43 12.81 Arachidonic (AA) 20:4w6 6.43 12.81 Arachidonic (AA)
20:3w3 0.00 0.07 Eicosatrienoic (n-3) 20:3w3 0.00 0.07 Eicosatrienoic (n-3)
20:4w3 0.00 0.04 Eicosatetraenoic (n-3) 20:4w3 0.00 0.04 Eicosatetraenoic (n-3)
20:5w3 0.36 0.59 Eicosapentaenoic (EPA) 20:5w3 0.36 0.59 Eicosapentaenoic (EPA)
22:0 0.62 1.11 Behenic 22:0 0.62 1.11 Behenic
22:1w9 0.34 0.01 Erucic 22:1w9 0.34 0.01 Erucic
22:4w6 0.97 0.76 Docosatetraenoic 22:4w6 0.97 0.76 Docosatetraenoic
22:5w6 0.66 0.60 Docosapentaenoic (n-6) 22:5w6 0.66 0.60 Docosapentaenoic (n-6)
22:5w3 0.44 1.13 Docosapentaenoic (n-3) 22:5w3 0.44 1.13 Docosapentaenoic (n-3)
24:0 0.00 0.88 Lignoceric 24:0 0.00 0.88 Lignoceric
22:6w3 1.03 3.59 Docosahexaenoic (DHA) 22:6w3 1.03 3.59 Docosahexaenoic (DHA)
USDA Nutrient Database
lists fatty acids in foods
Finger-tip blood-spot assay
lists fatty acids in blood
Use 8 n-3 & n-6 HUFA
to form one value of
%Omega-6 in HUFA
Use 11 n-3 & n-6 acids
to form one value of
Omega-3 Balance Score
14:0 1.30 0.20 Myristic 14:0 1.30 0.20 Myristic
14:1 1.59 0.05 Myristoleic 14:1 1.59 0.05 Myristoleic
15:0 2.37 0.18 Pentadecanoic 15:0 2.37 0.18 Pentadecanoic
15:1 0.34 0.09 15:1 0.34 0.09
16:0 23.41 21.05 Palmitic 16:0 23.41 21.05 Palmitic
16:1w5 0.00 0.08 16:1w5 0.00 0.08
16:1w7 2.30 0.70 Palmitoleic 16:1w7 2.30 0.70 Palmitoleic
17:0 0.00 0.21 Heptadecanoic 17:0 0.00 0.21 Heptadecanoic
17:1 0.00 0.62 17:1 0.00 0.62
18:0 9.05 12.53 Stearic 18:0 9.05 12.53 Stearic
18:1w9 17.96 8.87 Oleic 18:1w9 17.96 8.87 Oleic
18:1w7 0.00 2.24 Vaccenic 18:1w7 0.00 2.24 Vaccenic
18:1w5 0.00 0.35 18:1w5 0.00 0.35
18:2w6 27.08 23.90 Linoleic (LA) 18:2w6 27.08 23.90 Linoleic (LA)
18:3w6 0.32 0.12 gamma-linolenic (GLA) 18:3w6 0.32 0.12 gamma-linolenic (GLA)
18:3w3 0.74 0.21 alpha-linolenic (ALA) 18:3w3 0.74 0.21 alpha-linolenic (ALA)
18:4w3 0.00 0.10 Stearidonic (SDA) 18:4w3 0.00 0.10 Stearidonic (SDA)
20:0 0.00 0.33 Arachidic 20:0 0.00 0.33 Arachidic
20:1w9 0.00 0.04 20:1w9 0.00 0.04
20:1w7 0.00 0.22 20:1w7 0.00 0.22
20:2w6 0.60 0.47 Eicosadienoic 20:2w6 0.60 0.47 Eicosadienoic
20:3w9 0.31 0.13 Mead's acid 20:3w9 0.31 0.13 Mead's acid
20:3w6 1.55 3.41 Dihomogammalinolenic (DGLA) 20:3w6 1.55 3.41 Dihomogammalinolenic (DGLA)
20:4w6 6.43 12.81 Arachidonic (AA) 20:4w6 6.43 12.81 Arachidonic (AA)
20:3w3 0.00 0.07 Eicosatrienoic (n-3) 20:3w3 0.00 0.07 Eicosatrienoic (n-3)
20:4w3 0.00 0.04 Eicosatetraenoic (n-3) 20:4w3 0.00 0.04 Eicosatetraenoic (n-3)
20:5w3 0.36 0.59 Eicosapentaenoic (EPA) 20:5w3 0.36 0.59 Eicosapentaenoic (EPA)
22:0 0.62 1.11 Behenic 22:0 0.62 1.11 Behenic
22:1w9 0.34 0.01 Erucic 22:1w9 0.34 0.01 Erucic
22:4w6 0.97 0.76 Docosatetraenoic 22:4w6 0.97 0.76 Docosatetraenoic
22:5w6 0.66 0.60 Docosapentaenoic (n-6) 22:5w6 0.66 0.60 Docosapentaenoic (n-6)
22:5w3 0.44 1.13 Docosapentaenoic (n-3) 22:5w3 0.44 1.13 Docosapentaenoic (n-3)
24:0 0.00 0.88 Lignoceric 24:0 0.00 0.88 Lignoceric
22:6w3 1.03 3.59 Docosahexaenoic (DHA) 22:6w3 1.03 3.59 Docosahexaenoic (DHA)
