There's always been a cloud of uncertainty hanging over omega-6 fatty acids. A polyunsaturated lipid found primarily in vegetable-based oils, nuts and seeds, omega-6 was long believed to be a factor in causing inflammation, a basic culprit of heart disease. But the science never proved conclusive, and the less-popular sibling of omega-3 languished as a vague question mark in the health food universe.
That's about to change. A recent review of research by the American Heart Association