Omega fatty acids are important substances in the human body. Omega 6 and omega 3 fatty acids are considered EFAs, or essential fatty acids -- meaning they aren't produced by the body. A proper balance of omega 6 and omega 3 is needed to maintain health and prevent disease. While omega 6 fatty acids are not harmful, excessive amounts in relation to omega 3 fatty acids may leave you more vulnerable to disease.
Essential Fatty Acids
Your body uses EFAs for important, fundamental structures and functions. Fatty acids compose your cell membranes, maintaining a cell's fluidity, flexibility and permeability. Your retinas require essential fatty acids; inadequate levels can lead to visual abnormalities. EFAs are also needed for proper brain function, nervous impulse conduction and the regulation of genes. Deficiencies in EFAs can, according to the Linus Pauling Institute, lead to dry skin rashes, decreased growth in infants and children, increased susceptibility to infection and poor wound healing.
Omega 6 Fatty Acids
As an EFA, omega 6 fatty acids are needed by the body for specific structures and functions. You obtain omega 6 fatty acids by eating vegetable oils and meats. The most commonly consumed omega 6 fatty acid is linoleic acid, or LA, which is found in vegetable oils. LA is converted into gamma-linolenic acid, or GLA, followed by arachidonic acid, or AA. Western diets typically supply enough omega 6 fatty acids; the University of Maryland Medical Center states that additional supplementation is not necessary. According to the university, an imbalanced omega 6 to omega 3 ratio -- with excessive omega 6's -- may potentially lead to inflammation and disease.
Striking a Balance
Studies suggest that maintaining a balance between your omega 6 and omega 3 fatty acids is important for a healthy life. Western diets typically supply omega 6 and omega 3 fatty acids in a 15 to 1 ratio, which is far from ideal. An October 2002 study published in "Biomedicine & Pharmacotherapy" states that excessive amounts of omega 6 fatty acids can cause inflammation, while omega 3's can prevent it. Cardiovascular disease, cancer, and inflammatory and autoimmune diseases are associated with high levels of omega 6 EFAs. The trick is to temper the 6's with the 3's, cutting back on foods with omega 6 fatty acids and eating more with omega 3's.
Proper Proportions
The University of Maryland Medical Center suggests maintaining a ratio of 2 to 1, and up to 4 to 1, of omega 6 to omega 3 fatty acids. Because your diet likely provides enough of the former fatty acid, consider eating more foods with omega 3's. Salmon, walnuts, flax seeds, olive oil, whole grains and fresh fruits and vegetables contain omega 3 fatty acids. Talk to your doctor about your diet, and whether your omega fatty acid ratio is healthy. He may suggest making food choices to incorporate larger amounts of omega 3's into your diet.
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