Higher proportion of dietary omega-6 fats, prevalent in nuts and seeds, may lower the risk of developing metabolic syndrome, a major factor in heart disease and type 2 diabetes. Digest
The balance of omega-3 and omega-6 fats in the blood may influence a person’s risk of developing metabolic syndrome—a cluster of conditions that raise the risk of heart disease, stroke, and type 2 diabetes. A 2012 study found that people with a higher proportion of omega-6 fats—found mainly in nuts, seeds, and other plant-based foods—were less likely to develop metabolic syndrome.
Researchers followed 665 older adults living in Finland. Participants received two health checkups six years apart. The researchers measured omega-3 and omega-6 polyunsaturated fats in the participants' blood and collected data on body weight, medication use, physical activity, and other lifestyle factors.
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Those whose blood showed an increase in the proportion of omega-6 fats over the six years were considerably less likely to develop metabolic syndrome, regardless of age, sex, body mass index, weight change, or lifestyle habits. In contrast, omega-3 fats—typically found in fish—were not linked to risk.
These findings suggest that increasing the proportion of omega-6 fats in the diet helps lower the long-term risk of metabolic syndrome. Learn more about the omega-3 to omega-6 ratio in this clip featuring Dr. Bill Harris.