Omega-6 fatty acids linked with lower risk of heart disease

Higher levels of omega-6 polyunsaturated fatty acids (PUFAs) were associated with lower risk of stroke, heart disease, and even early death, according to a recent study. Omega-6 PUFAs are found in seeds and seed oils such as flaxseed and grapeseed.

While omega-3 PUFAs are generally considered healthy, previous studies have been inconclusive regarding the health effects of omega-6 PUFAs, said study co-author Frank Hu of Harvard T.H. Chan School of Public Health, in an April 18, 2019 article in TCTMD. One concern is that consumption of omega-6 PUFAs may promote inflammation and therefore increase disease risk. But Hu said that hypothesis has not been supported by the evidence.

“This new study provides further evidence that higher intake of omega-6 fatty acids, especially linoleic acid, is not associated with an increased risk of cardiovascular disease,” said Hu, Fredrick J. Stare Professor of Nutrition and Epidemiology. “In fact, there is pretty consistent and robust evidence that higher levels of omega-6 in blood or adipose tissue is associated with a reduced risk.”

Read the TCTMD article: Help, Not Harm: Omega-6 PUFAs Linked With Lower Risk of CVD Events