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In fact, the ratio (1:1) between these two types of polyunsaturated fatty acids appears to have as much importance as the ratio of saturated to unsaturated fishoils fats in the foods a person eats. This is still being studied and recommendations for Americans to change the type of fats in their diets has not yet been made. Your other alternative is to purchase some nutrition analysis software and do the work yourself. The problem is that very few software packages include a fishoils database of fatty acid content in foods and these packages are usually written for nutrition professionals, which fishoils may not be available to consumers. The purpose behind your service is great. Accurate nutritional information to the consumer is a must. I stumbled on your information concerning fatty acids and found some errors that I would like to clarify just for your information.
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