There is very little AA in fatty meats/eggs, less than 1/2%, according to Mary Enig, in Know Your Fats. Plus, it has been found that our bodies actually make AA, contrary to what used to be believed...that AA is an essential fatty acid. So, if our bodies actually make AA, and dietary sources contain < 1/2%, how can it produce symptoms?

It seems the trend lately is to perform a CRP (C-Reactive Protein) test, which indicates acute inflammation. Many consider elevated CRP to be a positive risk factor for coronary artery disease.