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Omega-6 fatty acids and inflammation.

Jacqueline K Innes1, Philip C Calder2

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Dietary omega-6 fatty acids, like arachidonic acid (ARA), are thought to increase inflammation. However, studies show increased ARA or linoleic acid (LA) intake does not elevate inflammatory markers and may even reduce inflammation.

Keywords:
Arachidonic acidDihomo-gamma-linolenic acidEicosanoidGamma-linolenic acidInflammationLinoleic acid

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Area of Science:

  • Nutrition Science
  • Immunology
  • Biochemistry

Background:

  • Inflammation is a critical host defense mechanism but can cause pathology if unresolved.
  • Omega-6 polyunsaturated fatty acid arachidonic acid (ARA) is a precursor to pro-inflammatory mediators.
  • Dietary intake of ARA and linoleic acid (LA) is commonly linked to increased inflammation.

Purpose of the Study:

  • To investigate the complex relationship between omega-6 fatty acids and inflammation.
  • To examine the effects of increased dietary intake of ARA and LA on inflammatory markers.
  • To explore the interaction between omega-3 and omega-6 fatty acids in inflammation.

Main Methods:

  • Review of studies on healthy human adults regarding dietary omega-6 intake.
  • Analysis of epidemiological data linking omega-6 fatty acids to inflammation.
  • Examination of evidence concerning the interaction between omega-3 and omega-6 fatty acids.

Main Results:

  • Increased intake of ARA or LA did not elevate many inflammatory markers in healthy adults.
  • Epidemiological studies suggest a potential link between ARA and LA and reduced inflammation.
  • Evidence indicates that high omega-6 diets may impair the anti-inflammatory effects of omega-3 fatty acids.

Conclusions:

  • The role of omega-6 fatty acids in inflammation is more complex than previously believed.
  • Dietary ARA and LA may not be pro-inflammatory and could potentially be anti-inflammatory.
  • Further research is needed to fully understand the intricate interactions between omega-3 and omega-6 fatty acids in inflammation.