Omega−6 fatty acid
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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 (PUFA) that share a final carbon-carbon double bond in the n−6 position, that is, the sixth bond, counting from the methyl end.<ref>Template:Cite bookTemplate:Page needed</ref> Health and medical organizations recommend intake of omega−6 fatty acids as part of healthful dietary patterns.<ref name="AMA">Template:Cite journal</ref><ref>Template:Cite journal</ref><ref name="Nordic">Template:Cite journal</ref>
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."<ref name="AMA"/>
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.<ref>Template:Cite journal</ref> A 2021 review found that omega−6 supplements do not affect the risk of CVD morbidity and mortality.<ref>Template:Cite journal</ref>
A 2023 review found that omega−6 polyunsaturated fatty acids are associated with lower risk of high blood pressure.<ref>Template:Cite journal</ref> Omega−6 fatty acids are not associated with atrial fibrillation.<ref>Template:Cite journal</ref>
A review and meta-analysis of observational studies by the World Health Organization (WHO) found that higher intakes of omega−6 are associated with a 9% reduced risk of all-cause mortality and a 31% increased risk of postmenopausal breast cancer.<ref>Template:Cite book</ref> The increased risk of breast cancer has not been confirmed in randomized controlled trials.<ref>Template:Cite journal</ref>
A scoping review for Nordic Nutrition Recommendations 2023 found that partial replacement of saturated fatty acid with omega−6 fatty acid decreases risk of cardiovascular disease and improves the blood lipid profile.<ref name="Nordic"/> A 2025 meta-analysis of 150 cohorts and meta-regression found that higher dietary intake and circulating levels of omega−6 fatty acids are associated with a lowered risk of cardiovascular disease, cancer and all-cause mortality.<ref>Template:Cite journal</ref>
Dietary sources
Dietary sources of omega−6 fatty acids include:<ref name="NIH omega 6">{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>
- 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.<ref>Template:Cite journal</ref><ref name="USDAOilSeeds2009-01">Template:Cite journal, Table 03: Major Vegetable Oils: World Supply and Distribution at Oilseeds: World Markets and Trade Monthly Circular Template:Webarchive</ref>
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List of omega−6 fatty acids
| Common name | Lipid name | Chemical name |
|---|---|---|
| Linoleic acid (LA) | 18:2 (n−6) | all-cis-9,12-octadecadienoic acid |
| Gamma-linolenic acid (GLA) | 18:3 (n−6) | all-cis-6,9,12-octadecatrienoic acid |
| Calendic acid | 18:3 (n−6) | 8E,10E,12Z-octadecatrienoic acid |
| Eicosadienoic acid | 20:2 (n−6) | all-cis-11,14-eicosadienoic acid |
| Dihomo-gamma-linolenic acid (DGLA) | 20:3 (n−6) | all-cis-8,11,14-eicosatrienoic acid |
| Arachidonic acid (AA, ARA) | 20:4 (n−6) | all-cis-5,8,11,14-eicosatetraenoic acid |
| Docosadienoic acid | 22:2 (n−6) | all-cis-13,16-docosadienoic acid |
| Adrenic acid | 22:4 (n−6) | all-cis-7,10,13,16-docosatetraenoic acid |
| Osbond acid | 22:5 (n−6) | all-cis-4,7,10,13,16-docosapentaenoic acid |
| Tetracosatetraenoic acid | 24:4 (n−6) | all-cis-9,12,15,18-tetracosatetraenoic acid |
| Tetracosapentaenoic acid | 24:5 (n−6) | all-cis-6,9,12,15,18-tetracosapentaenoic acid |
The melting point of the fatty acids increases as the number of carbons in the chain increases.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>
See also
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- 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