A novel manuscript published in the British Journal of Nutriton has laid out the potential health benefits of consuming the essential omega-6, linoleic acid.
The research, which was co-ordinated by Soy Nutrition Institute Global, aims to act as a resource for both the public and healthcare professionals on the health credentials of omega-6 fatty acids.
It highlights that a heightened intake of omega-6s is associated with a lower risk of cardiovascular disease, type II diabetes and coronary heart disease.
Additionally, the paper gathers data from a range of studies that exhibit the beneficial effect of swapping saturated fatty acids for unsaturated fatty acids — specifically polyunsaturated iterations (PUFAs).
Researchers have also determined that this effect is likely observed from the cholesterol-lowering potential of PUFA intake versus saturated fatty acid consumption, which can lower the risk of cardiovascular disease.
Challenging misconceptions on omega-6
In recent years, omega-6s have become controversial owing to some studies that link them to an increased risk of prostate cancer and heart disease.
As there are many conflicting viewpoints available online when discussing the 'healthiness' of omega-6s like linoleic acid, this research paper wanted to provide a comprehensive view into the science currently available.
From reviewing the literature, researchers determined that linoleic acid does not increase inflammation or oxidative stress in the body.
Notably, enhanced omega-6 intake is actually associated with a reduced level of inflammation in the body.
Currently, in the US, linoleic acid makes up around 7–8% of an average person's total caloric intake, which is a suitable figure according to the recommendations from the American Heart Association.
As well as diminishing inflammation, researchers determined that an increased intake of linoleic acid is also associated with a reduced risk of developing type II diabetes.
According to the Soy Nutrition Institute Global, many of the studies that helped the organisation come to this conclusion were large population studies where participants were followed for decades.
The problem with the omega-6 to omega-3 ratio concept
Traditionally, there has been conflicting advice given to those when discussing the intake of omega-3s and 6s, and what ratio they should be consumed in.
Many have claimed that an individual's omega-3 intake should be higher than their omega-6 intake, as the inverse can cause health problems.
However, researchers involved in this study questioned the validity of this claim, as they believe it's a poor measure of diet quality.
Instead, they recommend that individuals should consume the recommended amount of each fatty acid type, as both are healthy in their own right.
"When drawing conclusions about diet and health relationships, it is imperative to do so based on the totality of the evidence and to consider study quality," says Kristina S. Petersen, Ph.D., lead author of the review and associate professor, Department of Nutritional Sciences, Pennsylvania State University.
"The data clearly support the benefits of seed oils high in unsaturated fatty acids, such as linoleic acid."
"Vegetable oils, including seed oils, are some of the most widely consumed oils in North America because they are healthy, versatile and affordable," says Melissa Joy Dobbins, MS, RDN, CDCES.
"In fact, common seed oils – soybean, corn and canola – have qualified health claims authorised by the US Food and Drug Administration for their role in lowering blood cholesterol and potentially reducing the risk of coronary heart disease. I highly recommend that my clients consume such seed oils, which are high in unsaturated fatty acids, as part of a healthy diet."
Soy Nutrition Institute Global coordinated the review paper. Financial support was provided by the United Soybean Board, National Corn Growers Association, Corn Refiners Association, Canola Council of Canada and U.S. Canola Association.
Reference
1 https://www.cambridge.org/core/journals/british-journal-of-nutrition/article/perspective-on-the-health-effects-of-unsaturated-fatty-acids-and-commonly-consumed-plant-oils-high-in-unsaturated-fat/54F76A9404C9D1B192EB59DD8E6DC3F3