# 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 (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 effects

The American Heart Association "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 coronary heart disease."
A 2018 review found that an increased intake of omega−6 fatty acids reduces total serum cholesterol and may reduce myocardial infarction (heart attack), but found no significant change in LDL cholesterol and triglycerides. A 2021 review found that omega−6 supplements do not affect the risk of CVD morbidity and mortality.
A 2023 review found that omega−6 polyunsaturated fatty acids are associated with lower risk of high blood pressure. Omega−6 fatty acids are not associated with atrial fibrillation.
A review and meta-analysis of observational studies by the World Health Organization (WHO) found that higher intakes of omega-6 are associated with a 9% reduced risk of all-cause mortality and a 31% increased risk of postmenopausal breast cancer. The increased risk of breast cancer has not been confirmed in randomized controlled trials.
A scoping review for Nordic Nutrition Recommendations 2023 found that partial replacement of saturated fatty acid with omega-6 fatty acid decreases risk of cardiovascular disease and improves the blood lipid profile.

## Dietary sources

Dietary sources of omega−6 fatty acids include:
* poultry
* eggs
* nuts
* hulled sesame seeds
* cereals
* durum wheat
* whole-grain breads
* pumpkin seeds
* hemp seeds

### 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, grape 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.
Properties of vegetable oils The nutritional values are expressed as percent (%) by mass of total fat. :
| Type | Processing treatment | Saturated fatty acids | Monounsaturated fatty acids | Monounsaturated fatty acids | Polyunsaturated fatty acids | Polyunsaturated fatty acids | Polyunsaturated fatty acids | Polyunsaturated fatty acids | Smoke point |
| Type | Processing treatment | Saturated fatty acids | Total | Oleic acid (ω−9) | Total | α-Linolenic acid (ω−3) | Linoleic acid (ω−6) | ω−6:3 ratio | Smoke point |
| Avocado | | 11.6 | 70.6 | 52–66 | 13.5 | 1 | 12.5 | 12.5:1 | 250 °C (482 °F) |
| Brazil nut | | 24.8 | 32.7 | 31.3 | 42.0 | 0.1 | 41.9 | 419:1 | 208 °C (406 °F) |
| Canola | | 7.4 | 63.3 | 61.8 | 28.1 | 9.1 | 18.6 | 2:1 | 204 °C (400 °F) |
| Coconut | | 82.5 | 6.3 | 6 | 1.7 | 0.019 | 1.68 | 88:1 | 175 °C (347 °F) |
| Corn | | 12.9 | 27.6 | 27.3 | 54.7 | 1 | 58 | 58:1 | 232 °C (450 °F) |
| Cottonseed | | 25.9 | 17.8 | 19 | 51.9 | 1 | 54 | 54:1 | 216 °C (420 °F) |
| Cottonseed | hydrogenated | 93.6 | 1.5 | | 0.6 | 0.2 | 0.3 | 1.5:1 | |
| Flaxseed/linseed | | 9.0 | 18.4 | 18 | 67.8 | 53 | 13 | 0.2:1 | 107 °C (225 °F) |
| Grape seed | | 10.4 | 14.8 | 14.3 | 74.9 | 0.15 | 74.7 | very high | 216 °C (421 °F) |
| Hemp seed | | 7.0 | 9.0 | 9.0 | 82.0 | 22.0 | 54.0 | 2.5:1 | 166 °C (330 °F) |
| High-oleic safflower oil | | 7.5 | 75.2 | 75.2 | 12.8 | 0 | 12.8 | very high | 212 °C (414 °F) |
| Olive (extra virgin) | | 13.8 | 73.0 | 71.3 | 10.5 | 0.7 | 9.8 | 14:1 | 193 °C (380 °F) |
| Palm | | 49.3 | 37.0 | 40 | 9.3 | 0.2 | 9.1 | 45.5:1 | 235 °C (455 °F) |
| Palm | hydrogenated | 88.2 | 5.7 | | 0 | | | | |
| Peanut | | 16.2 | 57.1 | 55.4 | 19.9 | 0.318 | 19.6 | 61.6:1 | 232 °C (450 °F) |
| Rice bran oil | | 25 | 38.4 | 38.4 | 36.6 | 2.2 | 34.4 | 15.6:1 | 232 °C (450 °F) |
| Sesame | | 14.2 | 39.7 | 39.3 | 41.7 | 0.3 | 41.3 | 138:1 | |
| Soybean | | 15.6 | 22.8 | 22.6 | 57.7 | 7 | 51 | 7.3:1 | 238 °C (460 °F) |
| Soybean | partially hydrogenated | 14.9 | 43.0 | 42.5 | 37.6 | 2.6 | 34.9 | 13.4:1 | |
| Sunflower | | 8.99 | 63.4 | 62.9 | 20.7 | 0.16 | 20.5 | 128:1 | 227 °C (440 °F) |
| Walnut oil | unrefined | 9.1 | 22.8 | 22.2 | 63.3 | 10.4 | 52.9 | 5:1 | 160 °C (320 °F) |

## List of omega−6 fatty acids

| 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.