Futuristic food fortification with a balanced ratio of dietary ω-3/ω-6 omega fatty acids for the prevention of lifestyle diseases
Background: Over the last three decades, consumption of total and saturated fat has steadily declined in Western diets as a proportion of calories intake. At the same time, omega (ω)-6 fatty acid intake has risen at the expense of ω-3 fatty acids, resulting in an ω-6/ω-3 ratio of 20:1 or higher. Scope and approach: The […]