Cooking water, vegetable, effect

Although these essential fatty acids are available from both seafood and fresh water fish in Thailand (2), the effects of supplementation were evident in this study. The diversity of dietary intake, the effects of cooking and oxidation on these heat-labile nutrients, as well as high consumption of vegetable oil rich in n-6 polyunsaturated fatty acids, may all play a role in the inadequate intake of n-3 polyunsaturated fetty acids in this study cohort. 

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