Which of the Following is a Non-Essential Fatty Acid, ISSA? Explaining the Key Difference

December 10, 2025 •

4 min read

Studies show the human body can synthesize the majority of the fatty acids it requires from other food components, a fact central to answering which of the following is a non-essential fatty acid, ISSA, and understanding nutritional requirements. This ability means that certain fats do not need to be supplied by the diet, unlike essential fatty acids.

Quick Summary

Omega-9 fatty acids, such as oleic acid, and saturated fats like palmitic acid are non-essential because the human body is capable of producing them internally from other nutrients.

Key Points

Omega-9 is non-essential: For the typical ISSA question, Omega-9 (e.g., oleic acid) is the non-essential fatty acid, as the body can produce it internally.
Synthesis vs. Diet: The core distinction is that non-essential fatty acids are synthesized by the body, while essential ones must be consumed through diet.
Saturated Fats are Mostly Non-Essential: Most saturated fatty acids, such as palmitic acid and stearic acid, are also non-essential as the body can synthesize them.
Essential Fats are Omega-3 and Omega-6: The two primary families of essential fatty acids that cannot be produced internally are Omega-3 (ALA, EPA, DHA) and Omega-6 (LA).
Different Functions: Even though non-essential, fats like omega-9 still serve important physiological functions, though their dietary intake can impact health differently than essential fats.
ISSA Context: The question tests basic nutritional knowledge that the body can create certain fats, a foundational concept for fitness and nutrition professionals.

Understanding Essential vs. Non-Essential Fatty Acids

Fatty acids are the building blocks of fats within our bodies and the foods we eat, categorized primarily by whether the body can produce them. The distinction is crucial for nutrition and health, a fundamental concept taught by organizations like the International Sports Sciences Association (ISSA). A fatty acid is considered essential if the body cannot synthesize it and must obtain it through dietary intake. Conversely, a fatty acid is non-essential if the body can produce it from other nutrients, such as carbohydrates and proteins. This is the key difference that determines which fats are crucial for daily consumption and which are not.

What Makes a Fatty Acid Non-Essential?

The body has sophisticated biochemical pathways that allow it to create many of the fats it needs. These processes, known as de novo lipogenesis, enable the conversion of excess dietary calories into fatty acids for energy storage and other cellular functions. This is why non-essential fatty acids are not typically a nutritional concern in terms of deficiency, though their consumption and type can still have significant health effects.

The Primary Non-Essential Fatty Acid Examples

From the choices provided in a typical ISSA-style question, omega-9 fatty acids are the correct answer for being non-essential. The body can synthesize these monounsaturated fats. Beyond this, most saturated fatty acids are also non-essential.

Omega-9 Fatty Acids: A common example is oleic acid, which is abundant in olive oil and avocados. Omega-9s are monounsaturated, meaning they have one double bond, and the body can produce them endogenously. Despite being non-essential, consuming omega-9 fats as part of a healthy diet is associated with improved cardiovascular health and can have anti-inflammatory effects.
Saturated Fatty Acids (SFAs): Most SFAs, including palmitic acid and stearic acid, are non-essential as the body can create them. Palmitic acid is the most common saturated fat found in animals and plants. While a normal intake is fine, excessive consumption is linked to negative health outcomes.
Other Synthesized Fats: The body can also synthesize arachidonic acid from the essential linoleic acid, making it conditionally non-essential.

What Are Essential Fatty Acids (EFAs)?

In contrast to non-essential fats, EFAs must be consumed. There are two families of EFAs, which are polyunsaturated fats:

Omega-3 Fatty Acids: Examples include alpha-linolenic acid (ALA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA). The body can convert ALA into EPA and DHA, but this process is inefficient, so dietary intake of all three is important. They are crucial for brain function, vision, and have potent anti-inflammatory effects.
Omega-6 Fatty Acids: The primary example is linoleic acid (LA). While vital for functions like skin integrity, excessive omega-6 intake relative to omega-3 can lead to pro-inflammatory effects.

The Key Distinction: ISSA's Perspective on Fatty Acids

ISSA, like other reputable health and fitness organizations, bases its educational materials on established nutritional science. The question 'Which of the following is a non-essential fatty acid, ISSA?' tests a student's understanding of this foundational knowledge. The answer hinges on recognizing which fats the human body can produce versus those it cannot. In multiple-choice scenarios, Omega-9 (e.g., oleic acid) is a classic example of a non-essential fat provided alongside essential options like DHA, EPA, and Omega-6. The ability of the body to synthesize it makes it non-essential, a simple yet critical fact for any aspiring nutrition or fitness professional.

Non-Essential vs. Essential Fatty Acids: A Comparison


Feature	Non-Essential Fatty Acids	Essential Fatty Acids (EFAs)
Source	Produced by the body	Must be obtained from diet
Production	Body can synthesize from carbohydrates and proteins	Body cannot synthesize
Examples	Oleic Acid (Omega-9), Palmitic Acid, Stearic Acid	Linoleic Acid (Omega-6), Alpha-linolenic Acid (Omega-3), EPA, DHA
Classification	Monounsaturated (Omega-9), Saturated	Polyunsaturated (Omega-3 & 6)
Importance	Provides energy, used in cell membranes, synthesized as needed	Critical for brain health, vision, hormone regulation, inflammation control

Conclusion: The Answer for the ISSA Question

In summary, for any question regarding which of the following is a non-essential fatty acid, ISSA confirms the principles of nutritional science: the fatty acids the body can create are non-essential, and those it cannot are essential. In a typical multiple-choice test scenario, omega-9 fatty acids will be the correct non-essential answer. While non-essential fats like omega-9s and saturated fats play important roles as energy sources and structural components, they are not a dietary necessity like the essential omega-3s and omega-6s. Maintaining a balanced diet with a variety of healthy fats, essential and non-essential, is key to overall health, as detailed by authoritative sources such as the Linus Pauling Institute.

Frequently Asked Questions

The main difference is that the human body cannot produce essential fatty acids and must get them from food, whereas it can synthesize non-essential fatty acids internally from other nutrients.

Palmitic acid is a saturated fatty acid that is non-essential, as the body can produce it. It is the most common saturated fatty acid found in animals and plants.

For humans, most saturated fatty acids, including stearic acid and palmitic acid, are non-essential as the body can produce them from other sources.

Oleic acid, a monounsaturated fat (omega-9), is non-essential because the human body possesses the enzymes necessary to produce it, so it does not need to be consumed in the diet.

Yes, omega-3 fatty acids, such as ALA, EPA, and DHA, are classified as essential because the body cannot synthesize them and requires dietary intake.

Non-essential fatty acids are common in many foods. For example, oleic acid (omega-9) is high in olive oil, and palmitic acid (saturated) is present in butter and cheese.

Yes, they play vital roles in the body, such as providing energy, serving as structural components of cell membranes, and participating in cell signaling pathways.