next figure (Figure 2). It shows th

next figure (Figure 2). It shows the changes in fatty acid intake over thousands of years based on paleo-nutrition studies. As man turned from hunter-gatherer to farmer intake of LC omega-
3 fatty acids began to fall, and this accelerated as farming became intensive. More recently, the increase in plant oils con- sumed has led to an increase in omega-6 fatty acids. As a result, the ratio of omega-6 to omega-3 fatty acids in our foods has risen to around 15:1; the optimum is considered to be in the range 3:1 to 5:1. Fish oil, either through fish or nutraceuticals can restore this balance and provide more satisfactory amounts of LC omega-3s- especially DHA.
There are indications that genetically engineered crops could provide EPA; obtaining DHA this way is proving more difficult, and likely to take longer