Omega−6 fatty acid

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 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. ==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 ==

of linoleic acid, a common omega−6 fatty acid found in many nuts, seeds, and vegetable oils. The melting point of the fatty acids increases as the number of carbons in the chain increases. ==See also==