OmegaâÂÂ6 fatty acids (also referred to as ÃÂâÂÂ6 fatty acids or nâÂÂ6 fatty acids) are a family of polyunsaturated fatty acids (PUFA) that share a final carbon-carbon double bond in the nâÂÂ6 position, that is, the sixth bond, counting from the methyl end. Health and medical organizations recommend intake of omegaâÂÂ6 fatty acids as part of healthful dietary patterns.
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 omegaâÂÂ6 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 omegaâÂÂ6 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 omegaâÂÂ6 supplements do not affect the risk of CVD morbidity and mortality.
A 2023 review found that omegaâÂÂ6 polyunsaturated fatty acids are associated with lower risk of high blood pressure. OmegaâÂÂ6 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 omegaâÂÂ6 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 omegaâÂÂ6 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 omegaâÂÂ6 fatty acids are associated with a lowered risk of cardiovascular disease, cancer and all-cause mortality.
Dietary sources of omegaâÂÂ6 fatty acids include:
Vegetable oils are a major source of omegaâÂÂ6 linoleic acid. Worldwide, more than 100 million metric tons of vegetable oils are extracted annually from palm fruits, soybean seeds, grape seeds, and sunflower seeds, providing more than 32 million metric tons of omegaâÂÂ6 linoleic acid and 4 million metric tons of omegaâÂÂ3 alpha-linolenic acid.
The melting point of the fatty acids increases as the number of carbons in the chain increases.