WHY IS OMEGA-6 FATTY ACID „BAD“?

Omega-6 fatty acids are not „bad“ across the board, as they are essential for the body. It only becomes problematic when the ratio of omega-6 to omega-3 fatty acids is very unbalanced; excessive consumption of omega-6 in the diet can then lead to chronic inflammation, increased blood clotting and vascular problems. A modern diet often contains a much too high omega-6/omega-3 ratio, whereby the pro-inflammatory character of the omega-6 fatty acids gains the upper hand. 

Why a high omega-6/omega-3 ratio is problematic:

• Inflammation: While omega-3 has an anti-inflammatory effect, arachidonic acid, an omega-6 fatty acid, promotes inflammatory processes in the body.
• Blood clotting: An excess of omega-6 can increase blood clotting, which can promote the formation of blood clots at constricted vascular sites.
• Vascular calcifications: A pro-inflammatory effect can lead to vascular calcification over a long period of time. 

Where the imbalance comes from:

• High concentration in the diet: Many vegetable oils such as sunflower or corn oil are very rich in omega-6 fatty acids, which can lead to an excess in the diet.
• Lack of omega-3: At the same time, the intake of omega-3 fatty acids is often too low, which further shifts the balance. 

How to restore the balance:

• Conscious selection of fats: Reduce your consumption of oils with a high omega-6 content and favor fats rich in omega-3 instead.
• Balanced ratio: A ratio of omega-6 to omega-3 of around 5:1 is often considered ideal.