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# Omega-6 PUFAs not linked to heart failure
- URL: https://www.foodconsumer.org/omega-6_pufas_not_linked_to_heart_failure_1103120738/
- Published: 2012-12-03T20:27:00.000Z
- Updated: 2026-09-22T16:21:01.000Z
- Description: In 788 case-control pairs from the Physicians' Health Study followed a mean 17.1 years, total plasma omega-6 PUFAs showed no significant link to heart failure. The highest levels carried about 15 percent lower risk, a difference the researchers called statistically insignificant.
- Author: Food Consumer
- Tags: Food, Nutrition, #vivvo-import

By David Liu, PHD

Monday Dec 3, 2012 (foodconsumer.org) -- Eating foods with high amounts of omega-6 fatty acids may not affect the risk of heart failure, according to a new study in American Journal of Clinical Nutrition.

A.B. Petrone from Brigham and Women's Hospital, Boston, MA and colleagues conducted the case and control study and found people eating high amounts of total plasma omega-6 PUFAs did not reduce nor increase risk for heart failure compared with those eating low amounts.

20% adults are expected to develop hear failure in their lifetime, but the role of omega-6 polyunsaturated fatty acids (PUFAs) in the development of heart failure has been rarely researched.

Researchers analysed data from 788 cases and 788 matched controls with an mean age of 58.7 years who were enrolled in the Physicians' Health Study and followed for a mean period of 17.1 years, to examine the association between measured plasm omega-6 PUFAs and risk of heart failure.

Those who had highest plasma PUFAs were found about 15% reduced risk of heart failure, but the reduction was considered statistically insigniifcant. The association was similar for the risk of heart failure among those had or did not have myocardial infarction.

The researchers concluded "Our data showed no significant association between total plasma omega-6 PUFAs and risk of developing HF (heart failure)."