are monounsaturated fatty acids, similar to omega-3 However, they have a semi-bad reputation due to the fact that the body cannot convert the alpha-linolenic acid in them into arachidonic acid. The latter can contribute to tissue inflammation, blood clotting, and the formation of blood clots, according to Harvard He alth Publishing. Because of this dependence in omega-6 processing and absorption, these fatty acids have earned a bad reputation. However, there are mechanisms in the body that help convert arachidonic acid into molecules that fight inflammation.
Balance in a he althy diet is key to reducing risks
We are used to thinking that omega-3 fatty acids are the ones to focus on. They have incredible benefits for the body and it is no coincidence that doctors emphasize their importance in the diet. However, this does not make omega-6s any less important for he alth.
Omega-6 fatty acids - alpha-linolenic and arachidonic, are influenced by the amount of omega-3 fatty acids consumed. If you balance your intake of both types of fat, you don't need to worry about omega-6s possibly causing inflammation.
One of the most important he alth benefits of omega-6 fatty acids is a reduced risk of cardiovascular disease, heart attacks, and strokes.