Omega 6 fatty acids lower risks of heart disease and death
Two international research groups independently studied effects of omega-6 fatty acids on the risks of death and coronary heart disease, respectively. Both concluded that risks were lowered with high intakes of linoleic acid, the main omega-6 fatty acid, widely present in vegetable oils. It is generally recommended that people should reduce intakes of saturated fat, and increase their consumption of polyunsaturated fat, including omega-6 and omega-3 fatty acids, to help lower their risk of heart disease and stroke.Recently, the protective role of omega-6 fatty acids was challenged by some researchers and media, creating confusion for consumers.