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Omega-6 fatty acids associated with lower risks of heart disease and death

Two international groups of researchers have independently studied the effects of omega-6 fatty acids on the risks of death and coronary heart disease, respectively. For both studies it was concluded that the risks were lowered with high intake of linoleic acid, the main omega-6 fatty acid, widely present in vegetable oils.

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Dr. Sears Comments:

Dr. Barry Sears

Epidemiological studies are only hypothesis-generating studies.  It is the interventional studies that prove or disprove the hypothesis.  Although small in number, the published interventional studies with high omega-6 fatty acids and low omega-3 fatty acids consistently show increased heart-disease mortality.

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