Our diet contains a complex mixture of fats and oils whose basic structural components are fatty acids. We generally consume at least 20 different types of fatty acids which are classified as saturated (SFA), monounsaturated (MUFA) and polyunsaturated fatty acids (PUFA). The types of fatty acids in our diet determine the types of fatty acids that are available to the composition of cell membranes which carry out many functions that are necessary for physiological health. Increased dietary intake of omega-6 leads to production of prostaglandins, thromboxanes and leukotrienes and interferes with the incorporation of omega-3 in cell membrane phospholipids.Omega-3 has the most potent anti-inflammatory effects. Inflammation is at the base of many chronic diseases, including coronary heart disease, diabetes, arthritis, cancer and mental health. Dietary intake of omega-3 fatty acids may prevent the development of many diseases.Here, we recommended increasing the ratio of omega-3/omega-6 and omega-9 in our daily meals.