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Omega−6 fatty acid

Fatty acids where the sixth bond is double

Fatty acids where the sixth bond is double

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. Health and medical organizations recommend intake of omega−6 fatty acids as part of healthful dietary patterns.

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.

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. The increased risk of breast cancer has not been confirmed in randomized controlled trials.

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. 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.

Dietary sources

Dietary sources of omega−6 fatty acids include:{{cite web | access-date = 2011-09-04 | archive-url = https://web.archive.org/web/20111007012342/http://riskfactor.cancer.gov/diet/foodsources/fatty_acids/table2.html | archive-date = 2011-10-07 | url-status = dead

  • 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.{{Cite journal | access-date=2019-08-09 | archive-url=https://web.archive.org/web/20130309135414/http://@fas.usda.gov/oilseeds/circular/2009/January/Oilseedsfull0109.pdf | archive-date=2013-03-09 | url-status=dead

Comparison of dietary fat composition from a 1995 study.

List of omega−6 fatty acids

Common nameLipid nameChemical 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 acid18:3 (*n*−6)8E,10E,12Z-octadecatrienoic acid
Eicosadienoic acid20:2 (*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 acid22:2 (*n*−6)*all-cis*-13,16-docosadienoic acid
Adrenic acid22:4 (*n*−6)*all-cis*-7,10,13,16-docosatetraenoic acid
Osbond acid22:5 (*n*−6)*all-cis*-4,7,10,13,16-docosapentaenoic acid
Tetracosatetraenoic acid24:4 (*n*−6)*all-cis*-9,12,15,18-tetracosatetraenoic acid
Tetracosapentaenoic acid24:5 (*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.

References

References

  1. Chow, Ching Kuang. (July 2013). "Fatty Acids in Foods and Their Health Implications". Routledge Publishing.
  2. (2009). "Omega-6 fatty acids and risk for cardiovascular disease: a science advisory from the American Heart Association Nutrition Subcommittee of the Council on Nutrition, Physical Activity, and Metabolism; Council on Cardiovascular Nursing; and Council on Epidemiology and Prevention". Circulation.
  3. (2024). "Perspective on the health effects of unsaturated fatty acids and commonly consumed plant oils high in unsaturated fat". British Journal of Nutrition.
  4. Retterstøl K, Rosqvist F.. (2024). "Fat and fatty acids – a scoping review for Nordic Nutrition Recommendations 2023". Food Nutr Res.
  5. (2018). "Omega-6 fats for the primary and secondary prevention of cardiovascular disease". Cochrane Database of Systematic Reviews.
  6. (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.
  7. 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.
  8. 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.
  9. DE SOUZA, Russell. (2022). "Polyunsaturated Fatty Acids Intake and Risk of All-Cause Mortality, Cardiovascular Disease, Breast Cancer, Mental Health, and Type 2 Diabetes: A Systematic Review and Meta-Analysis of Prospective Cohort Studies". World Health Organization.
  10. Hanson S, Thorpe G, Winstanley L, Abdelhamid AS, Hooper L. (2020). "Omega-3, omega-6 and total dietary polyunsaturated fat on cancer incidence: systematic review and meta-analysis of randomised trials". Br J Cancer.
  11. (2025). "Dietary and circulating omega-6 fatty acids and their impact on cardiovascular disease, cancer risk, and mortality: a global meta-analysis of 150 cohorts and meta-regression". Journal of Translational Medicine.
  12. (December 2007). "Market update: Palm oil". International News on Fats, Oils and Related Materials.
  13. (2020-04-30). "Biochemical Properties of Lipids".
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