Background
1. Reduce Omega-6 Fatty Acid intake as much as possible
2. Shift intake to Omega-3 Fatty Acids
Physiology
1. Essential fatty acids
2. Associated with increased risk of vascular disease
3. Properties
  1. Proinflammatory
  2. Prothrombotic
Products containing Omega-6 Fatty Acids
1. Meats from animals fed high Omega-6 containing grains
2. Vegetable oils
  1. Corn oil
  2. Safflower oil
  3. Sunflower oil
  4. Cottonseed oil
  5. Peanut oil
  6. Sesame oil

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This page was written by Scott Moses, MD, and was last revised 1/27/2008. Please send comments and questions to the editor. Contact information may be found on the page About the Family Practice Notebook. These pages are best viewed with Microsoft Internet Explorer 5.0.