Fatty acids are constituents of fats and oils. Due to its saturation there are three groups of fatty acids: saturated fatty acids, monounsaturated fatty acids, polyunsaturated fatty acids. The essential fatty acids are polyunsaturated fatty acids. They can not be made by the human body. According to their chemical composition, the essential fatty acids are divided into Omega-3 and Omega-6 fatty acids. Due to their sometimes conflicting effects in the human body, the intake of linoleic acid (n-6) and alpha-linolenic acid (n-3) in the ratio of 5:1 should be used. Monounsaturated fatty acids, for example, oleic acid, should make up the majority of dietary fats. The consumption of high-quality edible oils as well as fish is so to meet the needs of Omega-3 to be recommended, where to give fish the preference to cooking oil is because the adult body is insufficiently can convert vegetable fatty acids, these are however directly accessible in fish flesh.