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Vegan diets, containing no meat and dairy fats, are low in saturated fatty acids and high in beneficial PUFAs. Vegans consume inflammatory diseases considerably more of the essential PUFA linoleic acid than do omnivores, and approximately similar levels of the other essential PUFA, alpha-linolenic acid.Eicosapentaenoic acid (EPA) inflammatory diseases and docosahexaenoic acid (DHA), inflammatory diseases two non-essential PUFAs, do not occur in vegan diets. The human body can convert alpha-linolenic acid into EPA and DHA but, even so some of the body tissues of vegans contain less DHA and EPA than those of other dietary groups. The consequences of this difference, if any, are not known.Similarly, breast milks of vegans, vegetarians and omnivores contain differing proportions of various polyunsaturated fatty acids, and these differences are reflected in some body tissues of infants.
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