Omega−6 fatty acid
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Omega−6 fatty acids (also referred to as ω−6 fatty acids or n−6 fatty acids) are a family of polyunsaturated fatty acids (PUFA) that share a final carbon-carbon double bond in the n−6 position, that is, the sixth bond, counting from the methyl end.[1] Health and medical organizations recommend intake of omega−6 fatty acids as part of healthful dietary patterns.[2][3][4]
- ^ Chow, Ching Kuang (2001). Fatty Acids in Foods and Their Health Implications. New York: Routledge Publishing. OCLC 25508943.
- ^ Harris, WS; Mozaffarian, D; Rimm, E; Kris-Etherton, P; Rudel, LL; Appel, LJ; Engler, MM; Engler, MB; Sacks, F (2009). "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. 119 (6): 902–7. doi:10.1161/CIRCULATIONAHA.108.191627. PMID 19171857.
- ^ Petersen KS, Maki KC, Calder PC, Belury MA, Messina M, Kirkpatrick CF, Harris WS (2024). "Perspective on the health effects of unsaturated fatty acids and commonly consumed plant oils high in unsaturated fat". British Journal of Nutrition. 132 (8): 1039–1050. doi:10.1017/S0007114524002459. PMC 11600290. PMID 39475012.
- ^ Retterstøl K, Rosqvist F. (2024). "Fat and fatty acids – a scoping review for Nordic Nutrition Recommendations 2023". Food Nutr Res. 68. doi:10.29219/fnr.v68.9980. hdl:10852/114875. PMC 10845901. PMID 38327998.