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The food industry often prefers omega-6 fatty acids over omega-3 fatty acids because omega-6 oils are more stable, have a longer shelf life, and are generally less expensive to produce. Additionally, omega-6 fatty acids are prevalent in many common cooking oils, making them easier to incorporate into processed foods. The flavor profiles of omega-6 oils also tend to be more neutral, which suits a wide range of products. In contrast, omega-3 sources, such as fish oil or flaxseed oil, can be more costly and have a shorter shelf life.

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2d ago

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