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By 1994, a marked increase in use of canola oil (five fold) caused a decreased consumption in the overall intake of n-6 fatty acids (10.6 ; 1 ratio of n-6 to n-3).

Interestingly, the consumption of monounsaturated fat, such as olive oil, appears to decrease the formation of LTB4.

PM Kris Etherton et al. , Polyunsaturated fatty acids in the food chain in the US . AM J Clin Nutr 71:1, 179-188,2000

Oomen, CM et al, Zupthen Elderly Study. Am J Clin Nutr 74:457-463,2001

James, M. et al. Dietary polyunsaturated fatty acids and inflammation mediator production. Am J Clin Nutr 71: 343-348, 2000

Simopoulos. Essential fatty acids in health and chronic disease. Am J Clin Nutr. 70:560-569. 1999

Other Findings

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Table 2:
Dietary Fatty Acids and their Metabolism

	n-9	n-6	n-3	n-3
Fatty Acid	Oleic Acid	Linoleic Acid	Alpha Linolenic	Eicosapentaenoic Docosahexaenoic

Sources	Olive Oil	Soy, Corn, Safflower, Cottonseed Oils	Flaxseed Oil, Canola Oils	Cold Water Fish: Salmon, Mackerel, Tuna, Herring

Formation of:	Eicosatrienoic Acid	Arachadonic Acid	Eicosapentaenoic Acid	Eicosapentaenoic Acid
			(not as efficiently as from fish sources)