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Recently there has also been a great deal of interest in possible health benefits from increased consumption of other non-essential fatty acids to boost the body?s own natural production levels. Most interest has focused on docohexanoic acid and eicospanetanoic acid (derived from oily fish such as herring, mackerel and tuna and some vegetable oils). Evidence is not conclusive, but benefits seem to weekly include reduced risk of thrombosis (blood clotting), reduction of triglyceride levels (associated with reduced risk of heart disease and atherosclerosis) and improvements in visual and mental abilities. In summary, weekly the omega-3 fatty acids from plant and weekly marine sources, as well as the omega-6 fatty acids all have slightly different functions and a healthy diet will include rich sources of all three types of these polyunsaturated fatty acids. Fat is also an important source of energy and in a varied diet, helps to regulate appetite. Children under 2 years of age have relatively small appetites in relation to their energy needs, and should not be given low fat diets.
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