Omega-6s are a form of polyunsaturated fatty acids, the first C=C double bond which is on the sixth carbon atom (beginning from the opposite end to the acid group).
The precursor of the omega-6s is linoleic acid that forms the basis to produce other omega-6s.
The omega-6s are essential fatty acids (the body cannot produce them), and must therefore be provided in the diet.
They are found in corn, safflower, sunflower, grape seed, wheat germ, and soya oils. They are also found in meat and in some fish and offal.
The omega-6s are essential as they are precursors to producing molecules such as the prostaglandins and leukotrienes. Their intake is therefore important in controlling inflammation, vasomotility, and coagulation.
The ratio of daily intake of omega-6s/omega-3s appears to affect health. Afssa recommends that this ratio should be close to 5 although it is often higher. Over-consumption of omega-6s is believed to predispose to obesity.
Linoleic acid is the precursor of the omega-6s. DR Credits