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

How to ensure accurate weighing results every day?

Safe Weighing Range Ensures Accurate Results

What is the Correct Way to Check Repeatability in Balances?

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