The sources are principally meats from dif-ferent origins like avian, marine, rivers, lakes, ruminants, herbivores, omnivores, hen eggs, milk and their derivatives (Speedy, 2003). Ruminant animal depot fats are low in LA and much lower in ALA (Masson and Mella, 1985). In fish and seafoods, princi-pally EPA, DPA and DHA are present;
amongst fat fishes sardine, anchovy, horse mackerel, caballa, salmon and trout are rec-ognized as the best food sources (Firestone, 2006; Moreau and Kamal-Eldin, 2009). Each species has its own FA profile; in large scale production, the diet is formulated with raw material available in the respective cou-ntry or region and the fat depots reflect die-tary fats (Speedy, 2003; Scollan et al., 2006;
Wood et al., 2008). The FA composition can present a wide variation amongst the same food produced by different food indus-tries and the composition depends on the formulation of industrially processed foods (Paeratakul et al., 2003). Non-traditional
sources of EPA and DHA are micro-algal, some of which are good sources of these HUFAS (Guil-Guerrero et al., 2000; Andrich et al., 2005; Moreau and Kamal-Eldin, 2009).
8.9 Conclusion
Fats and oils are important macronutrients for human health. They are the only source of energy to survive in extreme physiological conditions and are the dietary source of the parent essential fatty acids linoleic n-6 and a-linolenic n-3. Many important beneficial physiological functions are performed by both essential FA and their long chain poly-unsaturated derivatives, principally AA, EPA and DHA and the eicosanoids and docosa-noids synthesized from these parent mole-cules. AA, EPA and DHA also have proper physiological functions in important human tissues, especially AA and DHA in brain development and function. The requirements
to maintain equilibrium between dietary intake and tissue storage are not so high, but the important thing is that in the diet equi-librium must exist between both LA and ALA because human physiology was geneti-cally organized in an environmental media where the intake of both FA was equilibrated.
This equilibrium has been broken in the last 100 years. The human physiological response has been according to this imbalance produc-ing more inflammation compounds, which can stimulate the induction of non-transmissible diseases among different populations. This problem affects principally occidental coun-tries with the exception of the Mediterranean region. Some action must be taken to advise the population to decrease LA intake, to stimulate the intake of natural sources of ALA and to enhance the consumption of fish and seafoods.
Nature provides the highest biodiversity in food supplies, using their intelligence; men must select the best choices for a healthy life.
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