Nutritionists call omega-3 and omega-6 fatty acids “essential” fats for the human body needs them for many functions, from building healthy cells to maintaining brain and nerve function. Our bodies can’t produce them then the only source is food we eat.

These polyunsaturated fats are important for another reason. There’s ongoing research that suggest that they may help support lowering the risk of heart disease, whilst some studies may suggest these fats may also protect against type 2 diabetes, Alzheimer’s disease, and age-related brain decline.

Omega-6 mostly comes as linoleic acid from plant oils such as corn oil, soybean oil, and sunflower oil, as well as from nuts and seeds and Omega-3s come primarily from fatty fish such as salmon, mackerel, and tuna, as well as from walnuts and flaxseed in lesser amounts.

Debate still lingers regarding the the optimal amount of fat in a healthy diet, as well as the best ratio of omega-6s and omega-3s.