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]

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.

Health effects

The American Heart Association have concluded that "in summary, the AHA 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 CHD."[2]

A 2018 review found that an increased intake of omega‐6 fatty acids has been shown to reduce 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]

Dietary sources

Dietary sources of omega-6 fatty acids include:[6]

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, rape 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.[7][8]

Properties of vegetable oils[9][10]
The nutritional values are expressed as percent (%) by mass of total fat.
TypeProcessing
treatment[11]		Saturated
fatty acids		Monounsaturated
fatty acids		Polyunsaturated
fatty acids		Smoke point
Total[9]Oleic
acid
(ω-9)		Total[9]α-Linolenic
acid
(ω-3)		Linoleic
acid
(ω-6)		ω-6:3
ratio
Avocado[12]11.670.652–66
[13]		13.5112.512.5:1250 °C (482 °F)[14]
Brazil nut[15]24.832.731.342.00.141.9419:1208 °C (406 °F)[16]
Canola[17]7.463.361.828.19.118.62:1204 °C (400 °F)[18]
Coconut[19]82.56.361.7175 °C (347 °F)[16]
Corn[20]12.927.627.354.715858:1232 °C (450 °F)[18]
Cottonseed[21]25.917.81951.915454:1216 °C (420 °F)[18]
Cottonseed[22]hydrogenated93.61.50.60.20.31.5:1
Flaxseed/linseed[23]9.018.41867.853130.2:1107 °C (225 °F)
Grape seed 10.414.814.3  74.90.1574.7very high216 °C (421 °F)[24]
Hemp seed[25]7.09.09.082.022.054.02.5:1166 °C (330 °F)[26]
High-oleic safflower oil[27]7.575.275.212.8012.8very high212 °C (414 °F)[16]
Olive, Extra Virgin[28]13.873.071.310.50.79.814:1193 °C (380 °F)[16]
Palm[29]49.337.0409.30.29.145.5:1235 °C (455 °F)
Palm[30]hydrogenated88.25.70
Peanut[31]16.257.155.419.90.31819.661.6:1232 °C (450 °F)[18]
Rice bran oil2538.438.436.62.234.4[32]15.6:1232 °C (450 °F)[33]
Sesame[34]14.239.739.341.70.341.3138:1
Soybean[35]15.622.822.657.77517.3:1238 °C (460 °F)[18]
Soybean[36]partially hydrogenated14.943.042.537.62.634.913.4:1
Sunflower[37]8.9963.462.920.70.1620.5128:1227 °C (440 °F)[18]
Walnut oil[38]unrefined9.122.822.263.310.452.95:1160 °C (320 °F)[39]

List of omega-6 fatty acids
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.[40]

See also

References
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Bibliography
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