Open AccessChanges in consumption of omega-3 and omega-6 fatty acids in the United States during the 20th century
Author(s) -
Tanya L Blasbalg,
Joseph R. Hibbeln,
Christopher E. Ramsden,
Sharon Majchrzak,
Robert R. Rawlings
Publication year - 2011
Publication title -
american journal of clinical nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 2.608
H-Index - 336
eISSN - 1938-3207
pISSN - 0002-9165
DOI - 10.3945/ajcn.110.006643
Subject(s) - omega , consumption (sociology) , omega 3 fatty acid , economics , chemistry , political science , art , philosophy , fatty acid , polyunsaturated fatty acid , docosahexaenoic acid , biochemistry , aesthetics , linguistics
The consumption of omega-3 (n-3) and omega-6 (n-6) essential fatty acids in Western diets is thought to have changed markedly during the 20th century.
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