HHS Public Access Author manuscript J Integr Med. Author manuscript; available in PMC 2017 December 29.

Published in final edited form as: J Integr Med. 2013 January ; 11(1): 2–10. doi:10.3736/jintegrmed2013002.

Differential effects of adulterated versus unadulterated forms of linoleic acid on cardiovascular health

Stephen D. Anton1, Kacey Heekin1, Carah Simkins1, and Andres Acosta2

1Department of Aging and Geriatric Research, University of Florida, Gainesville, Florida 32611, USA

2Department of Medicine, University of Florida, Gainesville, Florida 32611, USA

Abstract

According to the classic “diet-heart” hypothesis, high dietary intake of saturated fats and cholesterol combined with low intake of polyunsaturated fats can increase levels of serum cholesterol and lead to the development of atherogenic plaques and ultimately cardiovascular disease. Recently, the beneficial health effects of omega 6 polyunsaturated fatty acids, particularly linoleic acid (LA), on cardiovascular health have been called into question with some scientists suggesting that consumption of LA should be reduced in Westernized countries. The focus of this critical review is on the controversy surrounding the effects of dietary intake of LA on cardiovascular health. Specifically, we critically examine the effects of both unadulterated and adulterated forms of LA on cardiovascular health outcomes based on findings from epidemiological studies and randomized controlled trials. Additionally, we address common concerns surrounding dietary intake of LA regarding its relationship with arachidonic acid, the ratio of omega 6 to omega 3 fatty acids, and its relationship with inflammation. Our critical review indicates that unadulterated forms of LA are cardio-protective and should be consumed as part of a healthy diet. In contrast, abundant evidence now indicates that adulterated forms of LA, predominantly hydrogenated vegetable oils, are atherogenic and should not be considered part of a healthy diet. The ability to adulterate the natural omega 6 fatty acid, LA, has contributed to mixed findings regarding the effects of this fatty acid on cardiovascular health. Thus, it is critical that the source of LA be taken into account when drawing conclusions about the physiological effects of this fatty acid. The findings of the present review are in line with current dietary recommendations of the American Heart Association

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