Human ability to convert alpha-linolenic acid (ALA) to eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) varies due to genetic differences, particularly involving fatty acid desaturase enzymes. These variations suggest that individuals of African descent may convert these fatty acids more efficiently than some other populations, such as Eskimos, who benefit from abundant omega-3 sources in their diet. However, the differences in omega-3 levels are considered minor, indicating that this genetic conversion process is not solely dictated by a single enzyme or gene, but is rather influenced by a range of genetic factors working in concert.

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