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Omega Fats Are Not Equal, Meet the Omega-6 Families
Omega-6 fats, when eaten in excess, can cause a variety of health problems. The omega-6 fat problem is a bit like Americans’ excess consumption of salt (sodium). Sodium is a nutrient that is very easy to get in the diet without ever lifting a saltshaker. Similarly, omega-6 fats are in nearly every food we eat, so we really don’t need to make an extra effort to eat them. Here’s a brief description of the key omega-6 fatty acids:
• Linoleic acid (LA). The omega-6 parent, linoleic acid (LA), accounts for the majority of polyunsaturated fats in the American diet and is considered an essential fat. (Yes, you are reading this name correctly; it is remarkably similar to the omega-3 fat parent, alpha-linolenic acid.)
• Arachidonic acid (AA). Arachidonic acid can be found in animal products but is readily made from the parent omega-6 fat, LA. (This is unlike omega-3 fats, where there is limited conversion of the parent to its potent “kids.”) Too much of this fat in the body can trigger inflammation and cause blood clotting. AA is also known as the long-chain omega-6 fatty acid.
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