Dihomo-γ-linolenic acid is a 20-carbon ω−6 fatty acid which is named 20:3 (ω−6). It is a carboxylic acid having a 20-carbon chain and 3 cis double bonds. The first double bond is situated at the sixth carbon from omega end. It is an elongation product of γ-linolenic acid. Dihomo-gamma-linolenic acid is made in the body by elongation of GLA, by efficient enzyme which do not appear to suffer any form of dietary inhibition. Being an uncommon fatty acid, DGLA is found only in trace amounts in animal products.
Food Sources
| Food name | Weight (g) | Dihomo-γ-linolenic acid (g) |
| Kielbasa | 370 | 0.115 |
| Turkey | 863 | 0.052 |
| Catfish | 85 | 0.048 |
| Cheddar cheese, | 132 | 0.048 |
| Swiss cheese | 132 | 0.042 |
| Queso fresco cheese | 122 | 0.031 |
| Sausage | 87 | 0.030 |
| Parmesan cheese | 100 | 0.026 |
| Mozzarella cheese | 228 | 0.025 |
| Chicken | 85 | 0.023 |
| Turkey | 113 | 0.019 |
| Pizza | 164 | 0.016 |
| Rainbow trout | 79 | 0.016 |
| Ricotta cheese | 124 | 0.015 |
| Spaghetti | 246 | 0.012 |
| Coleslaw | 120 | 0.012 |
| Hamburger | 99 | 0.012 |
| Plantains | 118 | 0.012 |
| Beef | 85 | 0.008 |
| Cream cheese | 14.5 | 0.005 |
References:
https://en.wikipedia.org/wiki/Dihomo-%CE%B3-linolenic_acid
http://www.tuscany-diet.net/lipids/list-of-fatty-acids/gamma-linolenic/