Fats containing significant amounts are implicated in cardiovascular disease and certain types of cancer. On the other hand although polyunsaturated fatty acids are known to reduce cholesterol, they are prone to peroxidation at the cellular level and may promote tumor growth and carcinogenesis by adversely affecting the fluidity and permeability of cell membranes. Monounsaturated fatty acids are neither implicated in cardiovascular disease nor in carcinogenesis and they tend to have a cushioning effect on the adverse effects of the saturated fatty acids and the polyunsaturated fatty acids. Due to their inherent properties and physiological functions, the saturated, monounsaturated and the polyunsaturated fatty acids are indispensible in the human diet. Therefore consumption of equal amounts of saturated, monounsaturated and polyunsaturated fatty acids appears to be the only solution.

A single oil or fat does not contain equal amounts of the all the three vital fatty acids. In this context, blending of oils comes into the picture. It is only by blending of different oils that we can be able to consume equal amounts of SAFA, MUFA and PUFA.

Moreover, blending of different oils also resolves the importance of the ratio of omega-6/omega-3 essential fatty acids as established by comparative studies.