The amount and type of consumed fat is particularly important in the prevention of many diseases. The correct activity of all three types of unsaturated fatty acids depends on their suitable proportion in the everyday diet. The standard European diet provides a too high amount of omega-6 acids, while the supply of omega-3 acids in food is very low. This results in an unbalanced proportion of omega-6 and omega-3, which is on average 20:1, while the correct proportion should be from 4:1 to 2:1. Appropriate proportion of EFAs in the diet is important for normal body functions. Omega-6 acids are metabolised into pro-inflammatory compounds, while omega-3 acids are metabolised into anti-inflammatory compounds. Prolonged excess of omega-6 acids in the diet contributes to the impairment of the immune system and promotes inflammatory conditions in the body. It also leads to the aggregation of blood platelets and inhibited incorporation of EPA and DHA into cellular membranes.
A suitable amount of omega-9 acids in the diet in proportion to the two other omega acid groups (EFAs) is important for the correct structure of cellular membranes. Omega-3 and omega-6 increase membrane permeability, while omega-9 acids reduce it. Through this they balance the activity of EFAs and control the flow through cellular membranes. Thus, it is important to provide the body with all types of unsaturated fatty acids in appropriate well-balanced proportions.
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