February 18, 2009 – Contrary to what several researchers have been advancing in recent years, omega-6 fatty acids have no harmful effect on the heart. On the contrary, their consumption would rather confer a certain cardiovascular protection.
This is indicated by the text of a scientific opinion recently published by the American Heart Association (AHA).1. The opinion is based on a synthesis of scientific data published to date on the links between the consumption of omega-6 fatty acids and the risks of cardiovascular disorders.
The end of a hypothesis?
After the last world war, industrial techniques made it possible to manufacture in large quantities edible vegetable oils rich in omega-6: soy, corn, safflower, rapeseed (canola), etc. This production caused a significant increase in the food intake of this type of fatty acids. Thus, the North American who consumed barely 10 g of soybean oil per year at the start of the 20th centurye century saw its annual consumption rise to 11.3 kg in the early 2000s. That is 1,000 times more!
Scientists have long thought that this modification of our lipid diet could explain the increase in the incidence of certain health disorders associated with inflammatory processes: allergies, autoimmune diseases, coronary heart disease, etc. This hypothesis was developed on the basis that certain metabolites of linoleic acid, the main representative of omega-6, had pro-inflammatory effects.
The results of the present synthesis indicate that the increase in the consumption of omega-6 would not be harmful in this regard. Rather, the available data indicate that these fats are beneficial from this point of view.
Quebec researcher Michel Lucas, a specialist in dietary fatty acids, points out that when the intake of omega-6 increased over the last century, our consumption of omega-3 was decreasing. However, we know that omega-3 fatty acids have anti-inflammatory properties. “It is therefore not a question, he specifies, of advising people to reduce their intake of omega-6, as certain authors have been able to advise for a few years, but rather to see to consume more omega-6. 3. It seems that these two types of lipids play an essential role in health. “
The omega-6 / omega-3 ratio
Nutritionist at Extenso, Marie-Josée Leblanc supports the position of the AHA. “Polyunsaturated fatty acids play a crucial role in cardiovascular health. We are restoring the fact that omega-6s are good for the heart, ”she emphasizes.
The American Heart Association, however, does not address the issue of the omega-6 / omega-3 ratio in its position, she notes. But that’s probably because there is still no consensus on this report among experts, she adds.
Omega-3s and omega-6s compete to be metabolized by several enzymes and by several vitamins and minerals. An excess of omega-6 on the plate therefore prevents the body from adequately exploiting its sources of omega-32.
Pierre Lefrançois and Julie Fortier – PasseportSanté.net
According to Natural Standard News.
1. Harris WS, Mozaffarian D, et al. 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. February 2009. Full text: http://circ.ahajournals.org.
2. To learn more about the omega-6 / omega-3 ratio, see our Omega-3 and omega-6 fact sheet.