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Although these may be beneficial choices for maintaining a healthy ratio, they may not be relied upon therapeutically to achieve the ideal omega-6 to omega-3 ratio from the typical western diet. Canola effects oil (originally rapeseed oil) contains roughly 9% omega-3 and 22% omega-6. Using canola oil may skew the ratio of omega-6:omega-3 significantly less than the following commonly-used cooking oils: sunflower, safflower, sesame, corn, cottonseed, soy, peanut, and wheatgerm. Olive oil is high in oleic acid, an omega-9 fatty acid, contains approx 10% omega-6 and less than 1% omega-3. effects Replacing traditional omega-6 oils with olive oil might effects improve the omega-6:omega-3 ratio in the overall diet by reducing the total amount of omega-6 consumed. There also exist high-oleic versions of sunflower and safflower oils which are traditionally also lower in omega-6 and more closely resemble the fatty acid profile of olive oil. Coconut oil and palm oil contain high levels of stearic acid a saturated fatty acid, and have very little omega-6 or omega-3.
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