When fats are needed for cooking, spreads, and other uses, oils with higher amounts of monounsaturated and/or polyunsaturated fatty acids should be used, such as canola oil and olive oil. Those oils that are higher in n-3 polyunsaturated fats (alpha-linolenic acid [ALA]), such as walnut oil and, to a lesser extent, soybean oil, are also beneficial. Linoleic acid (LA) is an n-6 polyunsaturated fatty acid.
