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Linoleic acid (LA) is the most abundant omega-6 fatty acid in the Western diet, found predominantly in soybean, corn, sunflower, and safflower oils. It is the parent omega-6 from which the body produces more pro-inflammatory derivatives like arachidonic acid. Very high linoleic acid levels reflect a diet heavy in processed seed oils and packaged foods and are associated with increased tissue inflammation and higher conversion to arachidonic acid — a key driver of the eicosanoid pathways that regulate pain, fever, and immune response.
Also known as: C18:2w6, cis-9, cis-12-octadecadienoate, cis-9, cis-12-octadecadienoic acid, Linoleate, Linoleic acid
High linoleic acid reflects high intake from vegetable and seed oils. Whether excess LA is harmful is debated. Low LA is uncommon in Western diets.
LA typically comprises 15-25% of total fatty acids. Functional practitioners suggest moderating to 10-15% by reducing processed seed oils.