ω-6脂肪酸

ω-6脂肪酸是一个多元不饱和脂肪酸系列，它属于必需脂肪酸（essential fatty acids），必须由食物中取得，无法在人体内自行合成。

健康的负面影响

一些医学研究表明，超过于一定含量的Ω-6脂肪酸：Ω-3脂肪酸比值，可能会增加一些疾病的几率。^[1]^[2]^[3]现代西方饮食两者之间的比值通常超过 10比1，有的甚至高达 30比1。最佳比例被认为是4比1或更低。^[4]^[5]

过量的Ω-6脂肪酸会干扰Ω-3脂肪酸对健康的益处，因为他们争夺相同的限速酶。过高的Ω-6脂肪酸：Ω-3脂肪酸比值，转移了组织对许多疾病发病机制的生理状态，比如血栓、炎症等。^[6]

长期超量的Ω-6脂肪酸会引起慢性心脏病发作、血栓性中风、心律不整、关节炎、骨质疏松症、发炎症、情绪障碍、肥胖与癌症等疾病。^[7]用于治疗这些疾病的药物，通常是有效的通过阻断Ω-6脂肪酸中的花生四烯酸来完成的。^[8]从花生四烯酸形成激素的很多步骤，比从Ω-3脂肪酸的二十碳五烯酸所形成的激素更加强劲。^[9]

注释

^ Lands, William E.M. Dietary Fat and Health: The Evidence and the Politics of Prevention: Careful Use of Dietary Fats Can Improve Life and Prevent Disease. Annals of the New York Academy of Sciences. 2005-12, 1055 (1). ISSN 0077-8923. doi:10.1196/annals.1323.028 （英语）.
^ Hibbeln, Joseph R; Nieminen, Levi RG; Blasbalg, Tanya L; Riggs, Jessica A; Lands, William EM. Healthy intakes of n−3 and n–6 fatty acids: estimations considering worldwide diversity 234. The American Journal of Clinical Nutrition. 2006-06-01, 83 (6) [2025-01-17]. ISSN 0002-9165. doi:10.1093/ajcn/83.6.1483S. （原始内容存档于2025-02-06）.
^ Okuyama, H.; Ichikawa, Y.; Sun, Y.; Hamazaki, T.; Lands, W.E.M. ω3 Fatty Acids Effectively Prevent Coronary Heart Disease and Other Late-Onset Diseases – The Excessive Linoleic Acid Syndrome. Okuyama, H. (编). World Review of Nutrition and Dietetics. Basel: KARGER. 2006: 83–103. ISBN 978-3-8055-8179-0. doi:10.1159/000097809 （英语）.
^ Daley, C. A.; Abbott, A.; Doyle, P.; Nader, G.; and Larson, S. A literature review of the value-added nutrients found in grass-fed beef products. California State University, Chico (College of Agriculture). 2004 [2008-03-23]. （原始内容存档于2008-07-06）.
^ Simopoulos, A. P. The importance of the ratio of omega-6/omega-3 essential fatty acids. Biomedicine & Pharmacotherapy. 2002-10-01, 56 (8) [2025-01-17]. ISSN 0753-3322. doi:10.1016/S0753-3322(02)00253-6. （原始内容存档于2025-02-06）.
^ Simopoulos, A.P. Importance of the Ratio of Omega-6/Omega-3 Essential Fatty Acids: Evolutionary Aspects. Simopoulos, A.P.; Cleland, L.G. (编). World Review of Nutrition and Dietetics 92. Basel: KARGER. 2003: 1–22. ISBN 978-3-8055-7640-6. doi:10.1159/000073788 （英语）.
^ Calder, Philip C. n−3 Polyunsaturated fatty acids, inflammation, and inflammatory diseases 2. The American Journal of Clinical Nutrition. 2006-06-01, 83 (6) [2025-01-17]. ISSN 0002-9165. doi:10.1093/ajcn/83.6.1505S. （原始内容存档于2025-01-20）.
^ Smith, William L. Nutritionally essential fatty acids and biologically indispensable cyclooxygenases. Trends in Biochemical Sciences. 2008-01-01, 33 (1) [2025-01-17]. ISSN 0968-0004. PMID 18155912. doi:10.1016/j.tibs.2007.09.013. （原始内容存档于2024-06-03）（英语）.
^ Wada, Masayuki; DeLong, Cynthia J.; Hong, Yu H.; Rieke, Caroline J.; Song, Inseok; Sidhu, Ranjinder S.; Yuan, Chong; Warnock, Mark; Schmaier, Alvin H.; Yokoyama, Chieko; Smyth, Emer M. Enzymes and Receptors of Prostaglandin Pathways with Arachidonic Acid-derived Versus Eicosapentaenoic Acid-derived Substrates and Products *♦. Journal of Biological Chemistry. 2007-08-03, 282 (31) [2025-01-17]. ISSN 0021-9258. doi:10.1074/jbc.M703169200. （原始内容存档于2025-01-20）（英语）.

[Lands2005-1] Lands, William E.M. Dietary Fat and Health: The Evidence and the Politics of Prevention: Careful Use of Dietary Fats Can Improve Life and Prevent Disease. Annals of the New York Academy of Sciences. 2005-12, 1055 (1). ISSN 0077-8923. doi:10.1196/annals.1323.028 （英语）.

[Hibbeln2006-2] Hibbeln, Joseph R; Nieminen, Levi RG; Blasbalg, Tanya L; Riggs, Jessica A; Lands, William EM. Healthy intakes of n−3 and n–6 fatty acids: estimations considering worldwide diversity 234. The American Journal of Clinical Nutrition. 2006-06-01, 83 (6) [2025-01-17]. ISSN 0002-9165. doi:10.1093/ajcn/83.6.1483S. （原始内容存档于2025-02-06）.

[Okuyama2007-3] Okuyama, H.; Ichikawa, Y.; Sun, Y.; Hamazaki, T.; Lands, W.E.M. ω3 Fatty Acids Effectively Prevent Coronary Heart Disease and Other Late-Onset Diseases – The Excessive Linoleic Acid Syndrome. Okuyama, H. (编). World Review of Nutrition and Dietetics. Basel: KARGER. 2006: 83–103. ISBN 978-3-8055-8179-0. doi:10.1159/000097809 （英语）.

[daley2004-4] Daley, C. A.; Abbott, A.; Doyle, P.; Nader, G.; and Larson, S. A literature review of the value-added nutrients found in grass-fed beef products. California State University, Chico (College of Agriculture). 2004 [2008-03-23]. （原始内容存档于2008-07-06）.

[simopoulos2002-5] Simopoulos, A. P. The importance of the ratio of omega-6/omega-3 essential fatty acids. Biomedicine & Pharmacotherapy. 2002-10-01, 56 (8) [2025-01-17]. ISSN 0753-3322. doi:10.1016/S0753-3322(02)00253-6. （原始内容存档于2025-02-06）.

[simopoulos2003-6] Simopoulos, A.P. Importance of the Ratio of Omega-6/Omega-3 Essential Fatty Acids: Evolutionary Aspects. Simopoulos, A.P.; Cleland, L.G. (编). World Review of Nutrition and Dietetics 92. Basel: KARGER. 2003: 1–22. ISBN 978-3-8055-7640-6. doi:10.1159/000073788 （英语）.

[Calder2006-7] Calder, Philip C. n−3 Polyunsaturated fatty acids, inflammation, and inflammatory diseases 2. The American Journal of Clinical Nutrition. 2006-06-01, 83 (6) [2025-01-17]. ISSN 0002-9165. doi:10.1093/ajcn/83.6.1505S. （原始内容存档于2025-01-20）.

[Smith2008-8] Smith, William L. Nutritionally essential fatty acids and biologically indispensable cyclooxygenases. Trends in Biochemical Sciences. 2008-01-01, 33 (1) [2025-01-17]. ISSN 0968-0004. PMID 18155912. doi:10.1016/j.tibs.2007.09.013. （原始内容存档于2024-06-03）（英语）.

[Wada_2007-9] Wada, Masayuki; DeLong, Cynthia J.; Hong, Yu H.; Rieke, Caroline J.; Song, Inseok; Sidhu, Ranjinder S.; Yuan, Chong; Warnock, Mark; Schmaier, Alvin H.; Yokoyama, Chieko; Smyth, Emer M. Enzymes and Receptors of Prostaglandin Pathways with Arachidonic Acid-derived Versus Eicosapentaenoic Acid-derived Substrates and Products *♦. Journal of Biological Chemistry. 2007-08-03, 282 (31) [2025-01-17]. ISSN 0021-9258. doi:10.1074/jbc.M703169200. （原始内容存档于2025-01-20）（英语）.

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