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Omega 6

We continue talking about healthy and not very healthy fats. Our nutritionist Oleg Vladimirov tells about why Omega 6 polyunsaturated fatty acids can be dangerous for the body.

Omega 6 contains about 10 components, the most important of which are linoleic and arachidonic acids.

And although essential fatty acids, like trace elements, must necessarily be present in human food, in excess amounts of Omega 6 can really harm our body. The fact is that arachidonic acid is converted into inflammatory mediators prostaglandins and leukotrienes and can provoke the development of asthma, arthritis, atherosclerosis, thrombosis, vascular and immune-inflammatory diseases, and can also lead to the appearance of tumors.

The sources of Omega 6 are vast. First of all, these are vegetable oils: palm, soybean, rapeseed, sunflower, evening primrose, borago, black currant, soybean, hemp, corn, cottonseed and safflower. In addition to vegetable oils, Omega 6 is abundant in poultry, eggs, sunflower and pumpkin seeds, avocados, cereals and bread, cashews, pecans and coconuts.

The optimal ratio of essential fats Omega 3 and Omega 6 is 1: 4, but in modern, even dietary nutrition, this ratio is skewed in favor of Omega 6, sometimes tens of times! It is this imbalance that can lead to various diseases. To avoid this, you need to increase the proportion of Omega 3 in your diet in relation to Omega 6, that is, consume more foods containing Omega 3.

 

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