Thanks, Sue. Actually, the elongated lipid that is linoleic acid is merely oxidized Omega-6, which, if oxidized, is rancid. That is why plant oils, and the seeds that carry them (flaxseed, for example) are to be kept refrigerated, and still used up within a few short weeks at most. Omega-3 is a better quality seed oil insofar as it offers utility in the production of DHA. It is alpha-linolenic acid, but it, too, has its problems, as a recent release points out.
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10386285/
And:
https://www.nature.com/articles/s41380-023-02322-6
It seems we will have to wait for the dust to settle over this, probably with more, and better, research. Meanwhile, beware the intake of any oxidized, or extended chain, fatty acids, PUFAs, for example.