The omega 3 and omega 6 class of fats are deemed the ‘essential fatty acids’, meaning that these fats cannot be synthesised by the body and must be supplied in the diet. Omega 3 and omega 6 fatty acids are named as such due to the first double bond appearing at either the third or sixth carbon from the methyl (omega) end of the molecule respectively. Consequently, any fatty acid which fulfils this criteria can be classed as an omega 3 or 6 fat.