Linoleic acid
As our diets have evolved with the advent of industrialization and the proliferation of convenience foods, the balance of fatty acids in our diets has shifted dramatically.
Found abundantly in vegetable oils, processed foods, and factory-farmed animals, linoleic acid (LA), an omega-6 fatty acid, has become a large part of modern diets. The influence of this omega-6 fatty acid on our health is complex and definitely multifaceted. This post covers the health implications of the drastically increased LA component of modern diets.
As a quick refresher, polyunsaturated fatty acids, or PUFAs, are involved in the structure and operation of cell membranes. They contribute to several biological functions such as cell signaling, and gene expression regulation, they act as metabolic precursors in innate immune responses of Eicosanoids, and so much more.
PUFAs can be subdivided into omega-3 fatty acids and omega-6 fatty acids.
In modern diets, our PUFAs are derived from vegetable and seed oils rich in LA, which is an omega-6 fatty acid. LA is classified as an essential fatty acid, because we do not produce it endogenously, and it makes up a significant portion of human tissue composition.
The issues lie when our intake of LA is drastically increased and levels of LA in the bloodstream surpass our little need for them in what I just described.