I guess what I really mean to ask is, are there any underlying causes or mechanisms that would influence whether or not omega-6's become incorporated into cellular membranes, vs. just being burned up by the body? Can some people eat more omega 6 without it becoming concentrated in their tissues? We know that high tissue omega 6 is a pretty good indicator for many diseases, but is there specific evidence of how the diet translates to tissue concentrations? And should omega 6s from nuts, avocados, meats etc really be lumped together with omega 6s from refined vegetable oils?
How is it that some people can so adamantly declare keeping PUFA under 4% of calories, yet mainstream advice is to eat plenty of PUFA? How can they be so opposite side of the spectrum from one another??