I’ve mentioned the importance of a good ratio of Omega 3 and Omega 6 intake in the past.  This week, I found an interesting piece of research done on the relationship of LA (the Omega 6 primary EFA (Essential Fatty Acid) and counterpart of Omega 3 ALA) and absorption of EPA and DHA in the body.  In this study, 30 male volunteers were given Omega 3 fish-oil supplements (which contain only EPA and DHA, but not ALA) over a seven week period.  They were all kept on diets low in saturated fats, but half were given food high in LA by using margarine as a spread and polyunsaturated oils for cooking. The other half used butter and olive oil which are low in LA.

The experiment showed clear results that EPA and DHA absorption was greater in the group with low LA consumption than those with high LA consumption.