Omega-6 fatty acid

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.^[1]

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."^[2]

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.^[3] A 2021 review found that omega−6 supplements do not affect the risk of CVD morbidity and mortality.^[4]

A 2023 review found that omega−6 polyunsaturated fatty acids are associated with lower risk of high blood pressure.^[5] Omega−6 fatty acids are not associated with atrial fibrillation.^[6]

Dietary sources of omega−6 fatty acids include:^[7]

• 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.^[8][9]

More information Type, Processing treatment ...

Properties of vegetable oils^[10][11]
The nutritional values are expressed as percent (%) by mass of total fat.

Type	Processing treatment[12]	Saturated fatty acids	Monounsaturated fatty acids		Polyunsaturated fatty acids				Smoke point
			Total[10]	Oleic acid (ω−9)	Total[10]	α-Linolenic acid (ω−3)	Linoleic acid (ω−6)	ω−6:3 ratio
Avocado[13]		11.6	70.6	52–66 [14]	13.5	1	12.5	12.5:1	250 °C (482 °F)[15]
Brazil nut[16]		24.8	32.7	31.3	42.0	0.1	41.9	419:1	208 °C (406 °F)[17]
Canola[18]		7.4	63.3	61.8	28.1	9.1	18.6	2:1	204 °C (400 °F)[19]
Coconut[20]		82.5	6.3	6	1.7	0.019	1.68	88:1	175 °C (347 °F)[17]
Corn[21]		12.9	27.6	27.3	54.7	1	58	58:1	232 °C (450 °F)[19]
Cottonseed[22]		25.9	17.8	19	51.9	1	54	54:1	216 °C (420 °F)[19]
Cottonseed[23]	hydrogenated	93.6	1.5		0.6	0.2	0.3	1.5:1
Flaxseed/linseed[24]		9.0	18.4	18	67.8	53	13	0.2:1	107 °C (225 °F)
Grape seed		10.4	14.8	14.3	74.9	0.15	74.7	very high	216 °C (421 °F)[25]
Hemp seed[26]		7.0	9.0	9.0	82.0	22.0	54.0	2.5:1	166 °C (330 °F)[27]
High-oleic safflower oil[28]		7.5	75.2	75.2	12.8	0	12.8	very high	212 °C (414 °F)[17]
Olive (extra virgin)[29]		13.8	73.0	71.3	10.5	0.7	9.8	14:1	193 °C (380 °F)[17]
Palm[30]		49.3	37.0	40	9.3	0.2	9.1	45.5:1	235 °C (455 °F)
Palm[31]	hydrogenated	88.2	5.7		0
Peanut[32]		16.2	57.1	55.4	19.9	0.318	19.6	61.6:1	232 °C (450 °F)[19]
Rice bran oil		25	38.4	38.4	36.6	2.2	34.4[33]	15.6:1	232 °C (450 °F)[34]
Sesame[35]		14.2	39.7	39.3	41.7	0.3	41.3	138:1
Soybean[36]		15.6	22.8	22.6	57.7	7	51	7.3:1	238 °C (460 °F)[19]
Soybean[37]	partially hydrogenated	14.9	43.0	42.5	37.6	2.6	34.9	13.4:1
Sunflower[38]		8.99	63.4	62.9	20.7	0.16	20.5	128:1	227 °C (440 °F)[19]
Walnut oil[39]	unrefined	9.1	22.8	22.2	63.3	10.4	52.9	5:1	160 °C (320 °F)[40]

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The melting point of the fatty acids increases as the number of carbons in the chain increases.^[41]