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(The ratio was about 1-to-1:2.[1]) Over the past 100-to-150 years, humans have increased their intake of vegetable oils from corn, sunflower seeds, safflower seeds, cottonseed, and soybeans. As they cardiovasculardisease did, their intake of omega-6 fatty acids markedly increased.[1] Today, the diets of most people in the West have a high ratio of omega-6 to omega-3 fatty acids. (The ratio ranges from about 20-30:1.[1]) Compared to the diet humans evolved with and with which our genetic patterns developed, the diet is now deficient cardiovasculardisease in omega-3 fatty acids.[1] A high intake of omega-6 cardiovasculardisease can have adverse effects. The person’s physiologic state shifts so that the blood becomes stickier and bleeding time decreases. Blood vessels constrict more easily and may spasm. In contrast, omega-3 fatty acids oppose inflammation, blood clots, and heart arrhythmias.
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