Over the past 100 years, changes in the food supply in Western nations have altered the type of dietary fatty acids we consume, leading to a dramatic increase in the ratio of omega-6 to omega-3 fatty acids. This increased omega-6:omega-3 ratio is known to influence a poor nutritional state that contributes to higher incidences of many chronic diseases.
To address this omega-6:omega-3 imbalance, current recommendations suggest increasing the consumption of pre-formed omega-3s EPA and DHA in fish and/or fish oils, increasing intake of ALA (an omega-3 alpha-linolenic acid found in vegetables, flax, fruits) and decreasing intake of LA (the omega-6 linoleic acid in meat, dairy, eggs, vegetable oils).