Recent evidence on omega 6 fatty acids and cardiovascular risk

Abstract

As evidence accumulates, our knowledge of the role of individual fatty acids in cardiovascular disease improves. This re‐evaluation is being applied to poly‐ (PUFAs) and mono‐ (MUFAs) unsaturated fatty acids. Among the former, omega 6 (or n‐6) fatty acids from vegetables and seed oils have always been labeled as cardioprotective. However, this notion was challenged in the 80s, when in vitro data on the high oxidizability of omega 6 fatty acids, their potential pro‐inflammatory effects purportedly due to the formation of prostaglandins, and their hypothesized competition for the same enzymes that elongate and desaturate omega 3 fatty acids cast doubts on their healthful roles and even led to the suggestion to limit their dietary intake. As outlined in this review and based on the most recent studies, this is most probably not the case: indeed, adequate intakes of omega 6 fatty acids appear to be extremely helpful in CHD risk reduction and a hypothetical reduction of omega 6 intake by the population at large would actually increase CHD risk.Main biological effects of omega 6 fatty acids.