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Over the past two decades, there has been a marked shift in the fatty acid composition of the diets of industrialized nations towards increased intake of the n‐6 fatty acid linoleic acid (LA, 18:2n‐6), largely as a result of the replacement of saturated fats with plant‐based polyunsaturated fatty acid (PUFA). While health agencies internationally continue to advocate for high n‐6 PUFA intake combined with increased intakes of preformed n‐3 long‐chain PUFAs (LCPUFA) docosahexaenoic acid (DHA, 22:6n‐3) and eicosapentaenoic acid (EPA, 20:5n‐3) to reduce the incidence of cardiovascular disease (CVD), there are questions as to whether this is the best approach. LA competes with alpha‐linolenic acid (18:3n‐3) for endogenous conversion to the LC derivatives EPA and DHA, and LA also inhibits incorporation of DHA and EPA into tissues. Thus, high‐LA levels in the diet generally result in low n‐3 LCPUFA status …