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Changes in our food supply since the industrial revolution have jeopardized both the quantity and balance of these agency for healthcare research and quality nutrients. Our current dietary pattern provides excessive amounts of omega-6 fatty acids in relation to omega-3 fatty acid agency for healthcare research and quality content (1,2). This imbalance of essential fatty acids affects vegetarians at least as much as omnivores. In addition, the agency for healthcare research and quality trend towards very low fat vegetarian diets (10% or less of calories from fat) may further compromise essential fatty acid intake. Function of EFAs Essential fatty acids are necessary for the formation of healthy cell membranes, the proper development and functioning of the brain and nervous system, and for the production of hormone-like substances called eicosanoids (thromboxanes, leukotrienes, prostaglandins). These chemicals regulate numerous body functions including blood pressure, blood viscosity, vasoconstriction, immune and inflammatory responses (3).
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