Omega-6s found to be essential to heart health

Wednesday May 6, 2009 (foodconsumer.org) -- Omega-6 fatty acids have gotten an altogether bad rap. Dr. William Harris of Sanford Research/USD led a team that carefully analyzed various studies to figure out exactly why omega-6s have been touted as the “bad guy” when it comes to fats.

The most vocal opponent of omega-6s is Barry Sears, creator of the Zone diet. In his current book, he blames chronic and cardiac disease on inflammation caused by a western diet that is saturated in omega-6s.

But Dr. Harris reports that reputable studies don’t back up that assertion. As a matter of fact, the two dozen studies his team analyzed show that those who ate the most omega-6s had lower rates of heart disease. Additionally, those who did have cardiac disease were found to have lower levels of omega-6 in their bloodstream than those who were healthy.

While there is an overwhelming consensus that consuming omega-3s, which the body doesn’t manufacture on its own, decreases inflammation and chronic disease risk, it does not necessarily follow that omega-6s should be decreased.

Omega-6s are polyunsaturated fats (PUFAs) that are found in corn and vegetable oils. Over the last several years, some nutritionists have suggested that consumers replace omega-6s with foods rich in omega-3s. Dr. Harris says that a much better plan is to replace calories from saturated fats and carbohydrates to those rich in omega-6s.

The American Heart Association agrees with him, saying that there is “little credible evidence” that omega-6s increase inflammation and heart disease risk. Additionally, the AHA is also telling Americans that not only are they not harmful, they are actually essential to heart health, according to flex-news-food.com.

New York Times health contributor Michael Pollan recently reminded readers of Hippocrates’ wise admonition: “Let food be thy medicine.” Dr. Harris’ findings have underscored omega-6s as a critical part of a well-balanced, healing diet.

(By Rachel Stockton, and edited by Heather Kelley)