Consuming Omega 6 Containing Vegetable Oils a Risky Business


Another study just published in BMJ demonstrating the risks of substituting saturated fat (SFA’s) with linoleic acid, omega 6 fatty acid (PUFA’s) typically found in many polyunsaturated vegetable oils.

This randomized control trial revisited from the late 1960’s shows a total cholesterol and LDL-C lowering effect, however this substitution with omega 6 vegetable oil increased the rates of death from all causes, coronary heart disease, and cardiovascular disease. The updated meta-analysis of linoleic acid intervention trials showed no evidence of cardiovascular benefit.

The mechanism once again suggested is that of oxidative stress and the degradation of fragile lipoprotein molecules containing PUFA’s compared to SFA’s.

Maybe we should just stick to eating real foods and natural fats!