Yes. My focus was originally on eliminating the non-Omega 3 PUFAs, but I'm going for everything, including all Omega 3s and Omega 6s. What I have discovered is that consumption of pork and chicken is responsible for a significant amount of my current PUFA intake due to modern farming practices. Apparently that can be mitigated by avoiding fatty cuts, so that means lean cuts of pork and chicken breast without the skin--basically everything I hate about modern pork and poultry. I love bacon and chicken thighs with skin. The only alternative is to go with organic pasture raised, non-grain fed pork and chicken. I've tried some products from a producer of low-PUFA pork (Aspey farms - that I found on the internet). It's fine stuff, but I will hemorrhage money if I eat that way regularly. So basically, keeping low PUFA is a gigantic PIA. When PUFA is consumed, the deleterious effects (from oxidizing PUFA) can supposedly be mitigated by also consuming saturated fat and tocopherols at the same time.
(I don't blame any commenters for judging me harshly, but I'm in it for the full effort).
