Omega-6 fatty acids (also referred to as ω-6 fatty acids or n-6 fatty acids) are a family of polyunsaturated fatty acids that have in common a final carbon-carbon double bond in the n-6 position, that is, the sixth bond, counting from the methyl end. Health effects One review found that an increased intake of omega‐6 fatty acids has been shown to reduce total serum cholesterol and may reduce myocardial infarction (heart attack). The same review found no significant change in LDL cholesterol and triglycerides. A 2021 review found that omega-6 supplements do not affect the risk of CVD morbidity and mortality. In contrast, the oxidized linoleic acid hypothesis states that the growing amount of linoleic acid (LA) accumulation in adipose tissue, specifically low density lipoproteins (LDL), induces atherosclerosis and coronary heart disease, and a study done in 2015 found that LA in adipose tissue increased 136% between 1959 and 2008.Another source outlines the differences of how omega-6 and omega-3 are processed...