Definition of omega-6

Present in vegetable oils , cereals, eggs and meats, omega-6 are said to be "essential" because they are not synthesized by the body. Necessary for the formation of certain cells, they are also an undeniable contribution of energy. In contrast, omega-6 consumed in large amounts are responsible for the formation of blood clots. Of the family of polyunsaturated fatty acids, omega-6s contribute to the rise of bad cholesterol which is the cause of many coronary heart diseases.

How to consume omega-6?

Omega-6s are to be differentiated from omega-3s. When the former are inflammatory and cause many chronic diseases (such as diabetes, obesity or polyarthritis), the latter have, on the contrary, an anti-inflammatory action: omega-3 are thus a protective barrier on the negative actions of omega-6s. The ideal is not to completely remove omega-6 from our diet, because they still provide essential nutrients to our body. However, it would be wiser to learn to balance its intake of omega-6 by decreasing, while increasing our intake of omega-3.

Adopt the Mediterranean diet that focuses on fruits, vegetables, fish and olive oil: a model of the perfect balance of omega intake.