Cardiovascular disease (CVD) is the leading cause of death worldwide. Lipid risk markers for CVD include high serum concentrations of total cholesterol, low-density lipoprotein cholesterol (LDL-C), very-low-density lipoprotein cholesterol (VLDL-C), triglycerides, and low serum concentrations of high-density lipoprotein cholesterol (HDL-C). It has been demonstrated that a high consumption of saturated fatty acids and cholesterol and a low consumption of unsaturated fatty acids increase the accumulation of cholesterol and plaque in artery walls, thereby increasing the development of CVD. Therefore, a suggested dietary strategy to decrease the risk of CVD is to replace a portion of saturated fatty acids with monounsaturated and polyunsaturated fatty acids. Linoleic acid, the essential omega-6 polyunsaturated fatty acid, has been reported to affect these CVD lipid risk markers. Dietary sources of linoleic acid include vegetable oils, nuts, and seeds. Observational studies have indicated that higher linoleic acid consumption and serum concentrations decrease the risk of CVD events and mortality. A review of human intervention trials will add further insights of linoleic acid consumption on CVD lipid risk markers. Based on a literature search via PubMed, 16 journal articles were found. The objectives of this review included the following: 1) to summarize the effects of linoleic acid consumption on lipid risk markers for CVD in healthy individuals, 2) to discuss the potential mechanisms involved, and 3) to suggest dietary recommendations for linoleic acid consumption to decrease CVD risk. The results of this review demonstrated that consumption of linoleic acid decreases CVD lipid risk markers in healthy individuals.  

Froyen is an associate professor in the Department of Nutrition and Food Science at California State Polytechnic University, Pomona. He received a PhD in Nutritional Biology from the University of California, Davis where he studied the effects of soy isoflavones on liver detoxification enzymes. His research is focused on the effects of fatty acids, flavonoids, and plant-based strategies to decrease the risk factors for cancer and cardiovascular disease. He has a broad background in nutrition science, with specific training and expertise in nutritional genomics, laboratory techniques, human clinical research, survey research, and secondary data analysis. As an author and researcher, he determined possible mechanisms by which flavonoids decrease the risk for cancer and how fatty acids impact the risk for cardiovascular disease. He also teaches courses on nutrition, nutrition research, nutrient metabolism, and nutritional genomics.