Omega-6 fatty acid

[1] 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.

"[2] 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.

[4] A 2023 review found that omega−6 polyunsaturated fatty acids are associated with lower risk of high blood pressure.

[8] 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.

The evening primrose flower ( O. biennis ) produces an oil containing a high content of γ-linolenic acid , a type of omega−6 fatty acid.
Comparison of dietary fat composition from a 1995 study.
The chemical structure of linoleic acid , a common omega−6 fatty acid found in many nuts , seeds , and vegetable oils .