Vegetable oils

[pmbug]

Also...

Several sources of information suggest that human beings evolved on a diet with a ratio of omega-6 to omega-3 essential fatty acids (EFA) of approximately 1 whereas in Western diets the ratio is 15/1-16.7/1. Western diets are deficient in omega-3 fatty acids, and have excessive amounts of omega-6 fatty acids compared with the diet on which human beings evolved and their genetic patterns were established. Excessive amounts of omega-6 polyunsaturated fatty acids (PUFA) and a very high omega-6/omega-3 ratio, as is found in today's Western diets, promote the pathogenesis of many diseases, including cardiovascular disease, cancer, and inflammatory and autoimmune diseases, whereas increased levels of omega-3 PUFA (a low omega-6/omega-3 ratio) exert suppressive effects. In the secondary prevention of cardiovascular disease, a ratio of 4/1 was associated with a 70% decrease in total mortality. A ratio of 2.5/1 reduced rectal cell proliferation in patients with colorectal cancer, whereas a ratio of 4/1 with the same amount of omega-3 PUFA had no effect. The lower omega-6/omega-3 ratio in women with breast cancer was associated with decreased risk. A ratio of 2-3/1 suppressed inflammation in patients with rheumatoid arthritis, and a ratio of 5/1 had a beneficial effect on patients with asthma, whereas a ratio of 10/1 had adverse consequences. These studies indicate that the optimal ratio may vary with the disease under consideration. This is consistent with the fact that chronic diseases are multigenic and multifactorial. Therefore, it is quite possible that the therapeutic dose of omega-3 fatty acids will depend on the degree of severity of disease resulting from the genetic predisposition. A lower ratio of omega-6/omega-3 fatty acids is more desirable in reducing the risk of many of the chronic diseases of high prevalence in Western societies, as well as in the developing countries, that are being exported to the rest of the world.

The importance of the ratio of omega-6/omega-3 essential fatty acids - PubMed

Several sources of information suggest that human beings evolved on a diet with a ratio of omega-6 to omega-3 essential fatty acids (EFA) of approximately 1 whereas in Western diets the ratio is 15/1-16.7/1. Western diets are deficient in omega-3 fatty acids, and have excessive amounts of...

pubmed.ncbi.nlm.nih.gov

 

[pmbug]

Let's keep political comments in the Politics forum node please. This is the medical forum.

 

[Voodoo]

Flaxseed oil for whatever reason really seems to be one of the healthiest.

 

[<SLV>]

Also...

The importance of the ratio of omega-6/omega-3 essential fatty acids - PubMed

Several sources of information suggest that human beings evolved on a diet with a ratio of omega-6 to omega-3 essential fatty acids (EFA) of approximately 1 whereas in Western diets the ratio is 15/1-16.7/1. Western diets are deficient in omega-3 fatty acids, and have excessive amounts of...

pubmed.ncbi.nlm.nih.gov

From ChatGPT:

The chart you've provided shows the fatty acid profile of various oils, including the percentages of saturated fatty acids (SFAs), monounsaturated fatty acids (MUFAs), polyunsaturated fatty acids (PUFAs), and specifically omega-3 and omega-6 fatty acids.

Flaxseed oil has a high percentage of omega-3 fatty acids, particularly alpha-linolenic acid (ALA), which is a type of essential fatty acid that the body cannot produce on its own. This makes it a healthful choice, especially for those looking to increase their intake of omega-3s, which are known for their anti-inflammatory properties.

However, the healthfulness of an oil is not determined by its fatty acid composition alone. Flaxseed oil's low smoke point and susceptibility to oxidation (rancidity) when exposed to heat, light, and air are also important considerations. Because of this, while flaxseed oil can be a healthy addition to a diet, especially when used in cold applications, it may not be the best choice for cooking or baking at high temperatures. Other oils with higher smoke points and more stable fatty acid profiles might be more suitable for those purposes.

 

[<SLV>]

Also from Chat:

This assessment contains a mix of scientific claims and statements that have been debated in nutritional science. Let's analyze the points one by one:

1. **Unnatural Extraction Process**: It is true that some oils, like canola and soybean, often undergo extraction processes involving heat and solvents. However, the formation of trans fats typically occurs during hydrogenation, not extraction. The extent to which these processes affect health when the oils are consumed as part of a balanced diet is still a matter of scientific debate.

2. **A Modern Dietary Addition**: Industrial seed oils have become more prevalent in the modern diet, but correlation does not imply causation. The rise in chronic health issues is multifactorial, and while some researchers suggest a link to seed oil consumption, others point to a complex interplay of genetic, environmental, and lifestyle factors.

3. **Omega-6 and Inflammation**: While it is true that a balance between omega-6 and omega-3 fatty acids is important, and high intake of omega-6 has been linked to inflammation, the overall impact on health is influenced by the total dietary pattern, including the presence of antioxidants and other anti-inflammatory nutrients.

4. **Oxidative Stress and Cancer**: Oxidative stress is a factor in cancer development, but the link between vegetable oil consumption and cancer is not conclusive. Some studies suggest a connection, while others do not find a direct causative relationship. It's an area of ongoing research.

5. **Increased Mortality Rate**: The claim regarding a 62% greater all-cause mortality rate needs to be examined in the context of the specific study referenced. It's essential to consider the study design, population, and other dietary factors that could influence the outcome.

6. **Heart Disease Risk**: The Minnesota Coronary Experiment did find some associations between vegetable oil consumption and heart disease markers, but subsequent analyses and other studies have not consistently supported these findings. It's a complex area with mixed evidence.

7. **Cardiovascular Deaths**: The MARGARIN Study's results, as presented, suggest a significant risk associated with high consumption of certain fats. However, these findings must be weighed against other research and the quality of the study.

In summary, while some points raised here reflect genuine concerns and findings within the nutritional science community, others are controversial and not conclusively proven. Nutritional science is complex, and dietary recommendations are best made considering the totality of evidence and individual health conditions. It's also important to note that research evolves, and recommendations may change as new evidence emerges.

 

[pmbug]

Flax seed oil is generally sold in health food and vitamin stores. It should be refrigerated. It's really only useful for drizzling on a salad (or making an oil/vinegar salad dressing) or oil and herb dip for bread - applications where it is consumed at room temp.

If you are wanting to boost dietary omega 3, you can eat certain fishes (Salmon, Barramundi, etc.), seeds (Chia) and nuts (Walnuts). But it's way easier to bring the Omega6/Omega3 ratio down by limiting the intake of Omega 6, than boosting intake of Omega 3.

For cooking, I generally use either Avocado Oil, Coconut Oil or Extra Virgin Olive Oil. I avoid buying prepared foods from the store that are made with canola oil, soybean oil, etc. YMMV.