omega-6

adjective

ome·​ga-6

ō-ˈmā-gə-ˈsiks,

-ˈmē-,

-ˈme- 

: being or composed of polyunsaturated fatty acids in which the first double bond in the hydrocarbon chain occurs between the sixth and seventh carbon atoms from the end of the molecule most distant from the carboxylic acid group and which are found especially in vegetable oils, nuts, beans, seeds, and grains compare omega-3

omega-6 noun

Examples of omega-6 in a Sentence

Recent Examples on the Web

Linoleic acid, an omega-6 fatty acid that is found in corn, peanut, soybean, safflower and sunflower oils, is the most common omega-6 in the US food supply. —Sandee Lamotte, CNN, 11 Dec. 2024

Seed oils like canola, vegetable and sesame seed, which produce omega-6 fatty acids, are also widely used in food products. —Christopher O'Donnell, Orlando Sentinel, 10 Dec. 2024

Researchers in the United Kingdom analyzed data from over 250,000 people who took blood tests to measure levels of omega-3 and omega-6 fatty acids. —Fran Kritz, Verywell Health, 23 Nov. 2024

The scientists found a strong beneficial effect of omega-6 in younger participants, especially young women. —Thomas G. Moukawsher, Newsweek, 6 Nov. 2024

Bazley, one of the six sorghum varieties, was found to have the most beneficial profile in terms of healthy fats, with a high level of omega-3 and low omega-6. —Nina Turner, Newsweek, 30 Oct. 2024

In the past, humans consumed about a 1:1 ratio of omega-6 fats to omega-3s. —Karla Walsh, Better Homes & Gardens, 25 July 2024

Fears about these oils are fueled by another PUFA: omega-6, which has a complex link to inflammation. —Yasmin Tayag, The Atlantic, 21 June 2024

One distinction is that wild salmon is higher in omega-3 fatty acids that lower inflammation, while farmed salmon is higher in omega-6 fatty acids that promote inflammation. —Bryant Stamford, The Courier-Journal, 13 June 2024

Word History

First Known Use

1976, in the meaning defined above

Medical Definition

omega-6

adjective

ome·​ga-6 -ˈsiks 

variants also Omega-6

: being or composed of polyunsaturated fats that have the first double bond in the hydrocarbon chain occurring between the sixth and seventh carbon atoms from the end of the molecule most distant from the carboxylic acid group and that are found especially in vegetable oils, nuts, beans, seeds, and grains

Omega-6 fats, which we get mainly from vegetable oils, are also beneficial. They lower harmful LDL cholesterol and boost protective HDL.

—Harvard Health Newsletter

compare omega-3

omega-6 noun

also Omega-6

Some experts, notably ones affiliated with the American Heart Association, credit our current intake of omega-6s with lowering the incidence of cardiovascular disease. Others, which include biochemists, say the relatively high intake of omega-6 is a reason for a slew of chronic illnesses …

—Rajendrani Mukhopadhyay, The American Society for Biochemistry and Molecular Biology Today