Omega−6 fatty acid

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For the 1920s French automobile, see Oméga-Six.
Not to be confused with Omega−3 fatty acid or Trans fatty acid.
Types of fats in food
Components
Manufactured fats
The evening primrose flower (O. biennis) produces an oil containing a high content of γ-linolenic acid, a type of 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 (PUFA) that share a final carbon-carbon double bond in the n−6 position, that is, the sixth bond, counting from the methyl end.[1] Health and medical organizations recommend intake of omega−6 fatty acids as part of healthful dietary patterns.[2][3][4]

Health effects

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

A 2023 review found that omega−6 polyunsaturated fatty acids are associated with lower risk of high blood pressure.[7] Omega−6 fatty acids are not associated with atrial fibrillation.[8]

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.[9] The increased risk of breast cancer has not been confirmed in randomized controlled trials.[10]

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.[4] 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.[11]

Dietary sources

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Dietary sources of omega−6 fatty acids include:[12]

Vegetable oils

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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.[13][14]

Properties of vegetable oils[15]
The nutritional values are expressed as percent (%) by mass of total fat.
Type Processing
treatment[16]		 Saturated
fatty acids		 Monounsaturated
fatty acids		 Polyunsaturated
fatty acids		 Smoke point
Total[15] Oleic
acid
(ω−9)		 Total[15] α-Linolenic
acid
(ω−3)		 Linoleic
acid
(ω−6)		 ω−6:3
ratio
Avocado[17] 11.6 70.6 67.9 13.5 1 12.5 12.5:1 250 °C (482 °F)[18]
Brazil nut[19] 24.8 32.7 31.3 42.0 0.1 41.9 419:1 208 °C (406 °F)[20]
Canola[21] 7.4 63.3 61.8 28.1 9.1 18.6 2:1 204 °C (400 °F)[22]
Coconut[23] 82.5 6.3 6 1.7 0.019 1.68 88:1 175 °C (347 °F)[20]
Corn[24] 12.9 27.6 27.3 54.7 1 58 58:1 232 °C (450 °F)[22]
Cottonseed[25] 25.9 17.8 19 51.9 1 54 54:1 216 °C (420 °F)[22]
Cottonseed[26] hydrogenated 93.6 1.5 0.6 0.2 0.3 1.5:1
Flaxseed/linseed[27] 9.0 18.4 18 67.8 53 13 0.2:1 107 °C (225 °F)
Grape seed[28]   9.6 16.1 15.8   69.9 0.10 69.6 very high 216 °C (421 °F)
Hemp seed[29] 7.0 9.0 9.0 82.0 22.0 54.0 2.5:1 166 °C (330 °F)[30]
High-oleic safflower oil[31] 7.5 75.2 75.2 12.8 0 12.8 very high 212 °C (414 °F)[20]
Olive (extra virgin)[32] 13.8 73.0 71.3 10.5 0.7 9.8 14:1 193 °C (380 °F)[20]
Palm[33] 49.3 37.0 40 9.3 0.2 9.1 45.5:1 235 °C (455 °F)
Palm[34] hydrogenated 88.2 5.7 0
Peanut[35] 16.2 57.1 55.4 19.9 0.318 19.6 61.6:1 232 °C (450 °F)[22]
Rice bran oil 25 38.4 38.4 36.6 2.2 34.4[36] 15.6:1 232 °C (450 °F)[37]
Sesame[38] 14.2 39.7 39.3 41.7 0.3 41.3 138:1
Soybean[39] 15.6 22.8 22.6 57.7 7 51 7.3:1 238 °C (460 °F)[22]
Soybean[40] partially hydrogenated 14.9 43.0 42.5 37.6 2.6 34.9 13.4:1
High-oleic sunflower[41] 8.99 63.4 62.9 20.7 0.16 20.5 128:1 227 °C (440 °F)[22]
Walnut oil[42] unrefined 9.1 22.8 22.2 63.3 10.4 52.9 5:1 160 °C (320 °F)[43]
Comparison of dietary fat composition from a 1995 study.

List of omega−6 fatty acids

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The chemical structure of linoleic acid, a common omega−6 fatty acid found in many nuts, seeds, and vegetable oils.
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.[44]

See also

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References

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  14. ^ Lua error in Module:Citation/CS1/Configuration at line 2172: attempt to index field '?' (a nil value)., Table 03: Major Vegetable Oils: World Supply and Distribution at Oilseeds: World Markets and Trade Monthly Circular Archived 2010-10-18 at the Wayback Machine
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Further reading

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  • Lua error in Module:Citation/CS1/Configuration at line 2172: attempt to index field '?' (a nil value).

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