Based on their saturation, three groups of fatty acids are distinguished:
- Saturated fatty acids (SAFA, SFA = Saturated Fatty Acids).
- Monounsaturated fatty acids (MUFA = Mono Unsaturated Fatty Acids).
- Polyunsaturated fatty acids (PUFA = Poly Unsaturated Fatty Acids).
The essential (vital) fatty acids are polyunsaturated fatty acids (PUFA). They can not be formed by the human body. According to their chemical composition, the essential fatty acids are in turn divided into omega-3 and omega-6 fatty acids.Due to their partially opposing effects in the human body, the intake of linoleic acid (n-6) and alpha-linolenic acid (n-3) should be in a ratio of 5:1. In Germany, however, this is on average over 7:1. In addition, German citizens have an excessively high intake of saturated fatty acids – especially lauric, myristic and palmitic acid. Saturated fats account for around 13 to 16% of energy intake and are thus well above the corresponding guideline value of no more than 10% of energy intake.
Monounsaturated fatty acids – for example oleic acid – should make up the majority of dietary fats. In addition, the intake of cholesterol in adults is on average well above the guideline value of 300 mg per day.
The most important omega-6 fatty acids are:
- Linoleic acid (LA) [classically essential].
- Gamma-linolenic acid (GLA) [limited producible from linoleic acid]
- Dihomo-gamma-linolenic acid (DHGLA)
- Arachidonic acid (AA) [limited producible from linoleic acid].
Essential fatty acids take important functions in the construction of human cells and are important starting material for endogenous tissue hormones, which are responsible for vital processes in the body.