Omega-6 Fatty Acids and Risk for Cardiovascular Disease
A large body of literature suggests that higher intakes of omega-6 (or n-6) polyunsaturated fatty acids (PUFAs) reduce risk for coronary heart disease (CHD). However, for the reasons outlined below, some individuals and groups have recommended substantial reductions in omega-6 PUFA intake. The purpose of this advisory is to review evidence on the relationship between omega-6 PUFAs and the risk of CHD and cardiovascular disease.
Comment: Whilst the common view is that all Omega 6 fats are by default proinflammatory, this is not the case. The consumption of non heated or hydrogenated plant derived Omega 6 Fats have many essential benefits in human health. The change in human diet has of course increased consumption of heated and damaged omega-6 fats, but this does not exclude the need and benefits derived from cold pressed omega -6 fats.
Engler MB, Sacks F. Harris WS, Mozaffarian D, Rimm E, Kris-Etherton P, Rudel LL, Appel LJ, Engler MM, Omega-6 fatty acids and risk for cardiovascular disease: a science advisory from the American Heart Association Nutrition Subcommittee of the Council on Nutrition, Physical Activity, and Metabolism; Council on Cardiovascular Nursing; and Council on Epidemiology and Prevention. Circulation. 2009 Feb 17;119(6):902-7. View Abstract View Full Paper
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Keywords:cardiovascular, EFAs, nutrition, omega-6
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