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Although the difference is not dramatic, it is measured by one university study as rougly 2:1 vs. 4:1, plump naked respectively. [16] Sources: [17], [18] [edit] See also Omega-6 fatty acid Omega-9 fatty acid Essential fatty acid Grape seed oil Cod liver oil Fish oil Flax Chia Purslane Resolvins plump naked [edit] Notes and references a FDA press release: FDA Announces Qualified Health Claims for omega-3 Fatty Acids a b W.E.M. Lands (1992). Biochemistry and physiology of n-3 fatty acids. plump naked FASEB J 6: 2530-2536. a b c d e f g h Seed Oil Fatty Acids - SOFA Database Retrieval a b Simopoulos AP, Cleland LG (eds): "omega-6/omega-3 Essential Fatty Acid Ratio: The Scientific Evidence." World Rev Nutr Diet. Basel, Karger, 2003, Vol 92. a Lawson LD and Hughes BG. "Absorption of EPA and DHA from fish oil triacylglycerols or fish oil esters co-ingested with a high fat meal."

Coconut oil and palm oil contain high levels of stearic acid a saturated fatty acid, and have very little omega-6 or omega-3. These are tolerant of high temperatures, and may be a good choice for general-purpose cooking, but the high saturated fat content may make them unsuitable for some consumers. Ghee, an effective cooking oil, has very little omega-6 or omega-3, health effects but is also highly saturated and contains cholesterol. The oil from the common European Walnut (Juglans regia) contains roughly 5:1 omega-6:omega-3 ratio,[3]making Walnuts better alternatives to health effects most other nuts, yet unable to correct the imbalanced omega-3:omega-6 health effects ratio of a typical western diet. Black walnuts (Juglans nigra) have a less favorable 11:1 omega-3:omega-6 ratio. Grass-fed beef may contain a more beneficial ratio of omega-6 to omega-3 than grain-fed beef.

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