The evening primrose flower (O. biennis) produces an oil containing a high content ofγ-linolenic acid, a type of omega−6 fatty acid.
Omega−6 fatty acids (also referred to asω−6 fatty acids orn−6 fatty acids) are a family ofpolyunsaturated fatty acids (PUFA) that share a final carbon-carbondouble bond in then−6 position, that is, the sixth bond, counting from themethyl end.[1]
TheAmerican 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 reducemyocardial infarction (heart attack), but found no significant change inLDL cholesterol andtriglycerides.[3] A 2021 review found that omega−6 supplements do not affect the risk ofCVD morbidity and mortality.[4]
A 2023 review found that omega−6 polyunsaturated fatty acids are associated with lower risk of highblood pressure.[5] Omega−6 fatty acids are not associated withatrial fibrillation.[6]
A review and meta-analysis of observational studies by theWorld Health Organization (WHO) found that higher intakes of omega-6 are associated with a 9% reduced risk ofall-cause mortality and a 31% increased risk of postmenopausal breast cancer.[7] The increased risk of breast cancer has not been confirmed in randomized controlled trials.[8]
A scoping review for Nordic Nutrition Recommendations 2023 found that partial replacement ofsaturated fatty acid with omega-6 fatty acid decreases risk of cardiovascular disease and improves the blood lipid profile.[9]
^Garg PK, Guan W, Nomura S, Weir NL, Tintle N, Virtanen JK, Hirakawa Y, Qian F, Sun Q, Rimm E, Lemaitre RN, Jensen PN, Heckbert SR, Imamura F, Steur M, Leander K, Laguzzi F, Voortman T, Ninomiya T, Mozaffarian D, Harris WS, Siscovick DS, Tsai MY (2023). "Fatty Acids and Outcomes Research Consortium (FORCE). n-6 fatty acid biomarkers and incident atrial fibrillation: an individual participant-level pooled analysis of 11 international prospective studies".The American Journal of Clinical Nutrition.118 (5):921–929.doi:10.1016/j.ajcnut.2023.09.008.PMID37769813.{{cite journal}}: CS1 maint: multiple names: authors list (link)
^Gunstone, Frank (December 2007)."Market update: Palm oil".International News on Fats, Oils and Related Materials.18 (12):835–36. Archived fromthe original on 2013-04-03.
^abc"FoodData Central". United States Department of Agriculture. 1 April 2019. All values in this table are from this database unless otherwise cited or when italicized as the simple arithmetic sum of other component columns.
^abcdKatragadda, Harinageswara Rao; Fullana, Andrés; Sidhu, Sukh; Carbonell-Barrachina, Ángel A. (May 2010). "Emissions of volatile aldehydes from heated cooking oils".Food Chemistry.120 (1):59–65.doi:10.1016/j.foodchem.2009.09.070.
^"Canola oil, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved6 September 2017.
^"Coconut oil, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved6 September 2017.
^"Palm oil, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved6 September 2017.
