Tissue HUFA Diversity

Varied voluntary food choices that people make daily provide diverse proportions of omega-6 and omega-3 essential fatty acids and create diverse proportions of omega-6 HUFA among the total tissue HUFA from 15% to 90% (abscissa values in Figure 1). The closely related omega-3 and omega-6 acids compete with each other for accumulation in tissue, clearly evident in decreased proportions of omega-3 HUFA (DHA and EPA) associated with increased proportions of omega-6.HUFA (AA and DGLA) in tissue phospholipid HUFA.