TEHRAN (FNA)- American Heart Association scientists suggest that omega-6 fatty acids should account for 5 to 10 percent of the daily caloric intake.
Despite previous studies indicating that omega-6 fatty acids increase the risk of cardiovascular disease by promoting inflammatory processes, a new study shows that low amounts of omega-6 polyunsaturated fatty acids lower the risk of coronary heart disease.
According to a study published in Circulation: Journal of the American Heart Association, omega-6 fatty acids do not alter the levels of inflammatory markers or metabolic parameters nor do they influence the platelet function.
Previous studies had reported the cholesterol-lowering effects of linoleic acid, the primary source of omega-6 in food, adding that the substance cannot be synthesized by humans and is only found in vegetable oils such as corn and sunflower oil.
Scientists concluded that the omega-6 polyunsaturated fatty acid intake does not have any significant effects on the risk of stroke or cancer.