Omega-6 fatty acid
Essential polyunsaturated fatty acids with a carbon double bond at n-6.
Omega-6 fatty acids, also referred to as ω-6 fatty acids or n-6 fatty acids, are a family of essential 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.
- field
- Nutrition and biochemistry
- known_for
- Essential polyunsaturated fatty acids with a double bond in the n-6 position; dietary sources include poultry, eggs, nuts, and vegetable oils
- dietary_sources
- Poultry, eggs, nuts, hulled sesame seeds, cereals, durum wheat, whole-grain breads, pumpkin seeds, hemp seeds, and vegetable oils (palm, soybean, grape seed, sunflower)
Lore & Background
Omega-6 fatty acids are a family of essential polyunsaturated fatty acids that share a final carbon-carbon double bond in the n-6 position. They are considered essential because the human body cannot synthesize them and must obtain them from diet.
Reader's Guide
Omega-6 fatty acids are significant in human nutrition and health, with their effects studied extensively. The American Heart Association supports an omega-6 PUFA intake of at least 5% to 10% of energy, noting that reducing intake from current levels would likely increase rather than decrease risk for coronary heart disease. A WHO review found higher intakes associated with a 9% reduced risk of all-cause mortality and a 31% increased risk of postmenopausal breast cancer, though the breast cancer link was not confirmed in randomized controlled trials.
Did You Know?
- Omega-6 fatty acids share a final carbon-carbon double bond in the n-6 position, the sixth bond from the methyl end.
- The American Heart Association recommends omega-6 PUFA intake of at least 5% to 10% of energy.
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