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Omega−6 fatty acids (also referred to as ω−6 fatty acids or n−6 fatty acids) are a family of polyunsaturated fatty acids that have in common a final carbon-carbon double bond in the n−6 position, that is, the sixth bond, counting from the methyl end.

Health effects

The American Heart Association "supports an omega-6 PUFA intake of at least 5% to 10% of energy in the context of other AHA lifestyle and dietary recommendations. To reduce omega-6 PUFA intakes from their current levels would be more likely to increase than to decrease risk for coronary heart disease."

A 2018 review found that an increased intake of omega−6 fatty acids reduces total serum cholesterol and may reduce myocardial infarction (heart attack), but found no significant change in LDL cholesterol and triglycerides. A 2021 review found that omega−6 supplements do not affect the risk of CVD morbidity and mortality.

A 2023 review found that omega−6 polyunsaturated fatty acids are associated with lower risk of high blood pressure. Omega−6 fatty acids are not associated with atrial fibrillation.

Dietary sources

Dietary sources of omega−6 fatty acids include:

• poultry
• eggs
• nuts
• hulled sesame seeds
• cereals
• durum wheat
• whole-grain breads
• pumpkin seeds
• hemp seeds

Vegetable oils

Vegetable oils are a major source of omega−6 linoleic acid. Worldwide, more than 100 million metric tons of vegetable oils are extracted annually from palm fruits, soybean seeds, grape seeds, and sunflower seeds, providing more than 32 million metric tons of omega−6 linoleic acid and 4 million metric tons of omega−3 alpha-linolenic acid.

List of omega−6 fatty acids

The melting point of the fatty acids increases as the number of carbons in the chain increases.

See also

• Cattle feeding
• Essential fatty acid interactions
• Essential nutrients
• Inflammation
• Linolenic acid
• Lipid peroxidation
• Olive oil regulation and adulteration
• Omega−3 fatty acid
• Omega−7 fatty acid
• Omega−9 fatty acid
• Ratio of fatty acids in different foods
• Wheat germ oil

References

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4. Mazidi M, Shekoohi N, Katsiki N, Banach M (2021). "Omega-6 fatty acids and the risk of cardiovascular disease: insights from a systematic review and meta-analysis of randomized controlled trials and a Mendelian randomization study". Archives of Medical Science. 18 (2): 466–479. doi:10.5114/aoms/136070. PMC 8924827. PMID 35316920.
5. Hajihashemi P, Feizi A, Heidari Z, Haghighatdoost F. (2023). "Association of omega-6 polyunsaturated fatty acids with blood pressure: A systematic review and meta-analysis of observational studies". Critical Reviews in Food Science and Nutrition. 63 (14): 2247–2259. doi:10.1080/10408398.2021.1973364. PMID 36939291.{{cite journal}}: CS1 maint: multiple names: authors list (link)
6. Garg PK, Guan W, Nomura S, Weir NL, Tintle N, Virtanen JK, Hirakawa Y, Qian F, Sun Q, Rimm E, Lemaitre RN, Jensen PN, Heckbert SR, Imamura F, Steur M, Leander K, Laguzzi F, Voortman T, Ninomiya T, Mozaffarian D, Harris WS, Siscovick DS, Tsai MY (2023). "Fatty Acids and Outcomes Research Consortium (FORCE). n-6 fatty acid biomarkers and incident atrial fibrillation: an individual participant-level pooled analysis of 11 international prospective studies". The American Journal of Clinical Nutrition. 118 (5): 921–929. doi:10.1016/j.ajcnut.2023.09.008. PMID 37769813.{{cite journal}}: CS1 maint: multiple names: authors list (link)
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Bibliography

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• Erasmus, Udo (1993). Fats That Heal, Fats That Kill (3rd ed.). Burnaby (BC): Alive Books. ISBN 978-0-920470-38-1.

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• Essential nutrients
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