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When consumed in moderation, linoleic acid (a polyunsaturated omega-6 fatty acid) can help brain, heart, skin, bone, immune and reproductive health, as long as it's part of a diet with the proper balance of omega-3 and omega-6 fats.
Swapping saturated fat and carbohydrates for linoleic acid – the main polyunsaturated fat found in vegetable oil, nuts, and seeds – lowers risk of coronary heart disease, according to a new study by Harvard School of Public Health researchers.
Alpha-linolenic acid (ALA): This 18-carbon fatty acid can be converted into EPA and DHA, although the process is not very efficient. ALA appears to benefit the heart, immune system, and...
Studies of the effects of a wide range of linoleic acid consumption may help determine dietary recommendations that are optimal for human health. Keywords: linoleic acid, atherosclerosis, dietary recommendations. 1. Introduction. Understanding the nutritional value of linoleic acid is important from many viewpoints.
This article looks at how omega-6 fatty acids function in the body, their benefits, and their food sources.
Linoleic acid is converted to gamma-linolenic acid (GLA) in the body. It can then break down further to arachidonic acid (AA). GLA is found in several plant-based oils, including evening primrose oil (EPO), borage oil, and black currant seed oil. GLA may actually reduce inflammation.
Apart from its structural and signaling roles, linoleic acid also has numerous health benefits. It is known to have a positive impact on cardiovascular health by reducing the levels of LDL (bad) cholesterol and triglycerides in the blood.
Longitudinal prospective cohort studies demonstrate that there is an association between moderate intake of the omega-6 PUFA linoleic acid and lower risk of cardiovascular diseases (CVDs), most likely as a result of lower blood cholesterol concentration.
Using large prospective datasets, higher blood levels of LA were associated with lower risk of coronary heart disease, stroke and incident type-2 diabetes mellitus compared with lower levels, suggesting that, across the range of typical dietary intakes, higher LA is beneficial.
The main omega-6 fatty acid in food is linoleic acid (LA), which makes up 85% to 90% of our omega-6 intake. Linoleic acid lowers LDL (bad) cholesterol levels and reduces insulin resistance (a precursor to diabetes).