Omega-6 and omega-3 fatty acids: partners in preventionHarris, WilliamCurrent Opinion in Clinical Nutrition & Metabolic Care: March 2010 - Volume 13 - Issue 2 - p 125–129 doi: 10.1097/MCO.0b013e3283357242 Lipid metabolism and therapy: Edited by Philip C. Calder and Richard J. Deckelbaum Abstract Author Information Purpose of review This review addresses the cardiovascular benefits of the two families of essential polyunsaturated fatty acids (FAs): omega-6 and omega-3. The former (and the shorter chain species of the latter) are found in vegetable oils and nuts, whereas the longer chain omega-3 FAs are found in fish oils. Although most clinicians understand that the omega-3 FAs are beneficial, there have been calls in the popular press to reduce the intake of the omega-6 FAs because of presumed proinflammatory and prothrombotic effects. Recent findings The American Heart Association's Nutrition Committee has published two ‘Science Advisories’, one in 2002 on omega-3 FAs and a new one on omega-6 FAs. Both considered a wide variety of data regarding their effects on cardiac risk. Summary The AHA concludes that Americans need to increase their intake of long-chain omega-3 FAs and that they should maintain (and possibly even increase) their intakes of omega-6 FAs. For the omega-3 FAs, a healthy target intake is about 500 mg per day (whether from oily fish or fish oil capsules) and for linoleic acid, approximately 15 g per day (12 g for women and 17 g for men). Achieving healthy intakes of both omega-6 and omega-3 FAs is an important component of the nutritional prevention and treatment of coronary heart disease. Sanford School of Medicine, University of South Dakota and Sanford Research/USD, Sioux Falls, South Dakota, USA Correspondence to William Harris, PhD, Sanford Research/USD, 1100 E 21st Street, Suite 700, Sioux Falls, SD 57105, USA E-mail: firstname.lastname@example.org © 2010 Lippincott Williams & Wilkins, Inc.