Omega−6 fatty acid

Health effects

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."

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. A 2021 review found that omega−6 supplements do not affect the risk of CVD morbidity and mortality.

A 2023 review found that omega−6 polyunsaturated fatty acids are associated with lower risk of high blood pressure. Omega−6 fatty acids are not associated with atrial fibrillation.

A review and meta-analysis of observational studies by the World Health Organization (WHO) found that higher intakes of omega−6 are associated with a 9% reduced risk of all-cause mortality and a 31% increased risk of postmenopausal breast cancer. The increased risk of breast cancer has not been confirmed in randomized controlled trials.

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. A 2025 meta-analysis of 150 cohorts and meta-regression found that higher dietary intake and circulating levels of omega−6 fatty acids are associated with a lowered risk of cardiovascular disease, cancer and all-cause mortality.