The University of Maryland Medical Center describes omega 6 fatty acids as polyunsaturated fats that are vital for human health. Three types of fats exist for the human body. Fats come in the form of saturated, monounsaturated and polyunsaturated. Only polyunsaturated fats, that include omega-6 and omega-3 fatty acids, cannot be produced by the body and require consumption in the human diet. Both omega-6 and omega-3 fatty acids provide energy and make up nerve cells and cellular membranes.
Omega-6 and Omega-3 Fatty Acids
According to "Alive: Canadian Journal of Health & Nutrition" in 2010, the body requires both omega-6 and omega-3 fatty acids. The body requires a consumption ratio of omega-3 to omega-6 fatty acids of 1:2. The "American Journal of Nutrition" in 2004 indicates that the US diet over the last century shifted to a ratio of 1:20 with omega-6 increased to 10 times the recommended amount. Too much omega-6 produces clots, constricts arteries and increases inflammation in the body. Omega-3 and omega-6 fatty acids serve different functions in the human body and are not inter-exchangeable.
Omega-6 Fatty Acid Mechanisms
The "British Journal of Nutrition" in 2010 describes several different types of omega-6 fatty acids. Individuals ingest most vegetable oils of omega-6 as linoleic acid. The body converts linoleic acid to gamma-linolenic acid or GLA, and then further to arachidonic acid. The human body converts arachidonic acid to eicosanoids. Eicosanoids interact in many physiological and disease-producing responses that involve inflammation and thrombosis. Consuming omega-6 fatty acids alone without omega-3 fatty acids creates an increased risk of coronary heart disease; however, a balanced ratio of omega-6 with omega-3 significantly lowers the risk of heart disease and decreases problems with other diseases.
Sources of Omega-6 Fatty Acids
Some omega-6 fatty acids come from vegetables oils such as safflower, sunflower, sesame, corn and soybean. Other omega-6 fatty acids arise from animal sources such as grain-fed meats, including sausage or bacon, grain-fed dairy products and factory eggs. According to "Nutrition" in 2010, research demonstrates that oils with high levels of GLA produce healthier benefits for the body. Oils high in GLA include such products as primrose oil, borage oil, black currant seed oil and hemp seed oil.
Health Benefits of Omega-6 Fatty Acids
According to "Arteriosclerosis Thrombosis and Vascular Biology" in 2010, arachidonic acid produces potent anti-inflammatory lipoxins. A combination of omega-6 and omega-3 creates the mechanism for the most effective anti-inflammatory in the body. Linoleic acid lowers blood cholesterol and reduces low-density lipoprotein levels in the body. "Nutrition" outlined the positive effects of omega-6 with omega-3 fatty acid in preventing cardiovascular disease, reducing colorectal and breast cell proliferation to decrease cancer and suppressing inflammation in arthritis and asthma conditions. Further research continues on the balance of omega-6 and omega-3 fatty acids for normal development.
References
- University of Maryland Medical Center: Omega 6 Fatty Acids
- "Alive: Canadian Journal of Health & Nutrition"; Fat Gets a Bad Rap; J. Shulman, DC, RNCP; September 2010
- "American Journal of Nutrition"; Navigating the Fatty Acid Jungle; B. Fife, N.D.; February 2004
- "British Journal of Nutrition"; n-6 Fatty Acid-specific and Mixed Polyunsaturate Dietary Interventions Have Different Effects on CHD Risk; C.E. Ramsden, et al.; 2010
- "Nutrition"; The Omega-3 and Omega-6 Fats in Meals; N. Turner, et al.; 2010
- "Arteriosclerosis Thrombosis and Vascular Biology"; Omega-6 and Omega-3 Fatty Acids and Atherosclerosis: Ratios Or Amounts?; R.J. Deckelbaum; 2010
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