Tissue Omega-6 and Omega-3 Fatty Acids in Health and Disease
The proportions of n-3 and n-6 highly unsaturated fatty acids (HUFA) in tissue HUFA are useful biomarkers that characterize an individual’s average daily dietary intake of essential fatty acids, predict the likely intensity of n-6 eicosanoid actions during tissue responses and estimate the likely risk of death from coronary heart disease. The proportions vary predictably from 20 to 80% depending on the voluntary food choices of each individual. To help individuals identify and select specific food choices that meet each person’s preferences in taste and maintain their tissue proportions of n-3 and n-6 HUFA at a personally desired level of risk aversion, an interactive menu planning program with an interactive United States Department of Agriculture (USDA) nutrient database of nearly 12,000 food servings is downloadable free from http:// efaeducation.nih.gov/sig/kim.html.
Key WordsArrhythmia biomarkers eicosanoids essential fatty acids (EFA) highly unsaturated fatty acids (HUFA) inflammation omega-3 omega-6 thrombosis
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