ω-6脂肪酸

ω-6脂肪酸是一個多元不飽和脂肪酸系列，它屬於必需脂肪酸（essential fatty acids），必須由食物中取得，無法在人體內自行合成。

健康的負面影響

一些醫學研究表明，超過於一定含量的Ω-6脂肪酸：Ω-3脂肪酸比值，可能會增加一些疾病的機率。^[1]^[2]^[3]現代西方飲食兩者之間的比值通常超過 10比1，有的甚至高達 30比1。最佳比例被認為是4比1或更低。^[4]^[5]

過量的Ω-6脂肪酸會干擾Ω-3脂肪酸對健康的益處，因為他們爭奪相同的限速酶。過高的Ω-6脂肪酸：Ω-3脂肪酸比值，轉移了組織對許多疾病發病機制的生理狀態，比如血栓、炎症等。^[6]

長期超量的Ω-6脂肪酸会引起慢性心臟病發作、血栓性中風、心律不整、關節炎、骨質疏鬆症、發炎症、情緒障礙、肥胖與癌症等疾病。^[7]用於治療這些疾病的藥物，通常是有效的通過阻斷Ω-6脂肪酸中的花生四烯酸来完成的。^[8]從花生四烯酸形成激素的很多步驟，比從Ω-3脂肪酸的二十碳五烯酸所形成的激素更加强勁。^[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). ISSN 0002-9165. doi:10.1093/ajcn/83.6.1483S.
^ 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). ISSN 0753-3322. doi:10.1016/S0753-3322(02)00253-6.
^ 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）.
^ Calder, Philip C. n−3 Polyunsaturated fatty acids, inflammation, and inflammatory diseases 2. The American Journal of Clinical Nutrition. 2006-06-01, 83 (6). ISSN 0002-9165. doi:10.1093/ajcn/83.6.1505S.
^ Smith, William L. Nutritionally essential fatty acids and biologically indispensable cyclooxygenases. Trends in Biochemical Sciences. 2008-01-01, 33 (1). ISSN 0968-0004. PMID 18155912. doi:10.1016/j.tibs.2007.09.013 （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). ISSN 0021-9258. doi:10.1074/jbc.M703169200 （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). ISSN 0002-9165. doi:10.1093/ajcn/83.6.1483S.

[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). ISSN 0753-3322. doi:10.1016/S0753-3322(02)00253-6.

[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). ISSN 0002-9165. doi:10.1093/ajcn/83.6.1505S.

[Smith2008-8] Smith, William L. Nutritionally essential fatty acids and biologically indispensable cyclooxygenases. Trends in Biochemical Sciences. 2008-01-01, 33 (1). ISSN 0968-0004. PMID 18155912. doi:10.1016/j.tibs.2007.09.013 （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). ISSN 0021-9258. doi:10.1074/jbc.M703169200 （英语）.

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