A highly processed vegetable oil found in many packaged foods today. Since it is composed of less stable polyunsaturated and monounsaturated fatty acids, it is sensitive to degradation by light and heat, oxidizing under these circumstances.
Overconsumption of Omega-6 without a proper balance of Omega-3 fatty acids can lead to inflammation in the body. It is easily oxidized from light and heat, and typically extracted using the toxic chemical solvent hexane.
The importance of the omega-6/omega-3 fatty acid ratio in cardiovascular disease and other chronic diseaseshttps://pubmed.ncbi.nlm.nih.gov/18408140/
Linoleic Acid: A Nutritional Quandaryhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC5492028/