Linoleic acid is an essential fatty acid found in vegetable oils. It is necessary for proper brain and vision development in infants and is a precursor to arachidonic acid, which can be converted to biologically active molecules. Omega-3 and omega-6 fatty acids produce different types of eicosanoids, with omega-6 being more prone to inflammation. A diet high in omega-6 may contribute to inflammatory diseases, but it is still healthier than saturated and trans fats.
Linoleic acid is an essential fatty acid that humans must obtain from their diets because their bodies do not produce it. It is an 18 carbon long unsaturated omega-6 fatty acid. Also known as LA, linoleic acid is found in several vegetable oils, including sunflower, safflower, and corn oils. As an unsaturated fatty acid, it is a much healthier dietary component than the saturated fatty acids found in meat or dairy products.
Essential fatty acids are a necessary component of the diet, because humans cannot synthesize them. Humans must obtain linoleic acid from food, despite the tendency to try to avoid anything that contains fat. There are health benefits derived from the consumption of monounsaturated and polyunsaturated fats.
Fats are necessary for the intake and transport of fat-soluble vitamins, such as vitamin D. It is particularly important that children and infants have adequate fats in their diets to ensure proper brain and vision development. There is some evidence that having extra linoleic acid in the diet of babies with cystic fibrosis may help improve their health.
The metabolism of linoleic acid, and its role in health, is somewhat complex. It is a precursor to arachidonic acid, which can be converted to many biologically active molecules. This acid is metabolized to prostaglandins, which are among other molecules known as eicosanoids.
Prostaglandins are chemicals that have a variety of effects in the body. They are present in every cell and are necessary for the proper maintenance of the body. However, there are many types of prostaglandins, and some can also have negative health effects. For example, they can trigger inflammation and cause pain in conditions such as arthritis.
Omega-3 fatty acids are polyunsaturated fatty acids and have a different number of double bonds than omega-6 fatty acids, such as linoleic acid. Humans primarily obtain omega-3 fatty acids in their diet from shellfish. For this reason, many Western diets include much lower amounts of omega-3 than omega-6 fatty acids.
Omega-3 fatty acids produce different types of eicosanoids than omega-6 fatty acids. Omega-6 varieties are much more prone to inflammation than those produced from omega-3s. A diet too high in omega-6 fatty acids is believed to have negative health effects, including contributing to inflammatory diseases such as rheumatoid arthritis.
Many studies recommend that people reduce the dietary ratio of omega-6 to omega-3 fatty acids to reduce the chance of disease. However, it is still healthier to eat omega-6 fatty acids than it is to eat saturated and trans fats. The evidence for a link between large amounts of saturated fat and dietary fat and cardiovascular disease is quite strong.
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