Omega-6 fatty acid

See Nomenclature of essential fatty acids for terms and discussion of ω (omega) nomenclature.

ω−6 fatty acids (also spelled n−6 or omega-6 fatty acids) are a family of polyunsaturated fatty acids which have in common a carbon–carbon double bond in the ω−6 position; that is, the sixth carbon from the end of the fatty acid.

The biological effects of the ω−6 fatty acids are largely mediated by their interactions with the ω−3 fatty acids fatty acids. (See Essential fatty acid interactions for more information.)

Linoleic acid (18:2), the shortest chain omega-6 fatty acid, is an essential fatty acid. Arachidonic acid (20:4) is a physiologically significant ω−6 fatty acid and is the precursor for prostaglandins and other physiologically active molecules.

Some medical research has suggested that excessive levels of ω−6 fatty acids, relative to ω−3 fatty acids, may increase the probability of a number of diseases and depression. Modern Western diets typically have ratios of ω−6 to ω−3 in excess of 10 to 1, some as high as 30 to 1. The optimal ratio is thought to be 4 to 1 or lower.^[1]

Additional recommended knowledge

Weighing the right way

Essential Laboratory Skills Guide

Daily Sensitivity Test

Dietary Sources

Dietary sources of ω−6 fatty acids include:^[2]

• nuts
• cereals
• whole-grain breads
• most vegetable oils
• eggs and poultry
• baked goods

List of ω−6 fatty acids

See also

• Essential fatty acid interactions
• Essential nutrients
• ω−3 fatty acid
• ω−9 fatty acid

References and sources

Additional sources