Experts question whether common kitchen staple harms heart health
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Many Australians over 60 have embraced certain cooking oils in the pursuit of healthier choices, believing them to be the better option.
However, new insights have raised questions about these long-trusted alternatives, leaving experts to reconsider what truly supports heart health.
As perspectives shift, long-standing dietary advice is scrutinised, prompting many to rethink what they use in their kitchens.
Seed oils, derived from plant seeds, have become ubiquitous in our pantries.
They're found in everything from fast food to baby foods and low-fat spreads.
These oils are high in polyunsaturated fats, which have been touted for decades as a 'heart-healthy' substitute for saturated animal fats.
But the tide of opinion is turning. In a health debate that's growing increasingly heated, some experts are now claiming that these seed oils could be contributing to a range of health issues, including obesity, type 2 diabetes, depression, and even migraines.
This is a significant shift from the conventional wisdom that has guided dietary recommendations for the past several decades.
One of the most vocal critics of seed oils has been US health secretary Robert F. Kennedy Jr, who, during his presidential campaign, claimed that Americans were being 'unknowingly poisoned' by these oils.
His campaign merchandise even sported slogans advocating for a return to traditional frying methods using beef fat.
The primary concern with seed oils is their high content of omega-6 fatty acids.
While omega-6 is essential for our bodies, too much can increase inflammation, a known risk factor for heart disease and heart attacks.
This is particularly worrying given that the concentration of omega-6 fatty acids in our fatty tissue has skyrocketed by 136 per cent over the past 50 years.
The problem is exacerbated by our diets now containing far more omega-6 than omega-3 fatty acids, which have anti-inflammatory properties.
Historically, humans consumed these fatty acids in a balanced ratio, but today, we're eating almost 15 times more omega-6s than omega-3s, mainly due to the prevalence of seed oils in our diets.
Research from the University of California has shown that men with early prostate cancer who cut seed oils from their diet and increased their intake of omega-3-rich foods were able to slow the progression of their disease.
This suggests that the imbalance of omega-6 to omega-3 fatty acids could profoundly impact our health.
However, not all seed oils are created equal.
They vary widely in their omega-6 to omega-3 ratios. For example, while grapeseed oil has 696 times more omega-6 than omega-3 fatty acids, and sunflower oil has 40 times more, soybean oil has a much lower ratio of just eight times the amount.
A review of studies on seed oils found that the impact on heart attack risk varied by type.
While replacing saturated fats like butter with seed oils can lower cholesterol, it doesn't always translate to a lower risk of death from heart disease.
Using oils with high levels of omega-6, such as grapeseed or corn oil, may increase the risk of death from heart disease.
Dr Mary Scourboutakos, a nutrition and preventative medicine expert, advises that not all seed oils should be avoided, but it's essential to choose wisely.
She recommends sticking to olive oil, which contains a different type of fat and beneficial plant nutrients.
Rapeseed and soybean oil have the lowest omega-6 to omega-3 fatty acid ratios for those who need a milder flavour for cooking.
As we navigate the complex world of dietary fats, it is crucial to stay informed and make choices that truly benefit our heart health.
It's also a reminder that the narrative around what's 'healthy' can change, and keeping up with the latest research is essential.
Have you used these seed oils in your cooking? Based on this new information, are you considering making a switch? Share your thoughts and experiences in the comments below.
However, new insights have raised questions about these long-trusted alternatives, leaving experts to reconsider what truly supports heart health.
As perspectives shift, long-standing dietary advice is scrutinised, prompting many to rethink what they use in their kitchens.
Seed oils, derived from plant seeds, have become ubiquitous in our pantries.
They're found in everything from fast food to baby foods and low-fat spreads.
Some cooking oils once considered heart-healthy are now questioned for their impact on heart health. Credit: coffekai / iStock
These oils are high in polyunsaturated fats, which have been touted for decades as a 'heart-healthy' substitute for saturated animal fats.
But the tide of opinion is turning. In a health debate that's growing increasingly heated, some experts are now claiming that these seed oils could be contributing to a range of health issues, including obesity, type 2 diabetes, depression, and even migraines.
This is a significant shift from the conventional wisdom that has guided dietary recommendations for the past several decades.
One of the most vocal critics of seed oils has been US health secretary Robert F. Kennedy Jr, who, during his presidential campaign, claimed that Americans were being 'unknowingly poisoned' by these oils.
His campaign merchandise even sported slogans advocating for a return to traditional frying methods using beef fat.
The primary concern with seed oils is their high content of omega-6 fatty acids.
While omega-6 is essential for our bodies, too much can increase inflammation, a known risk factor for heart disease and heart attacks.
This is particularly worrying given that the concentration of omega-6 fatty acids in our fatty tissue has skyrocketed by 136 per cent over the past 50 years.
The problem is exacerbated by our diets now containing far more omega-6 than omega-3 fatty acids, which have anti-inflammatory properties.
Historically, humans consumed these fatty acids in a balanced ratio, but today, we're eating almost 15 times more omega-6s than omega-3s, mainly due to the prevalence of seed oils in our diets.
Research from the University of California has shown that men with early prostate cancer who cut seed oils from their diet and increased their intake of omega-3-rich foods were able to slow the progression of their disease.
This suggests that the imbalance of omega-6 to omega-3 fatty acids could profoundly impact our health.
However, not all seed oils are created equal.
They vary widely in their omega-6 to omega-3 ratios. For example, while grapeseed oil has 696 times more omega-6 than omega-3 fatty acids, and sunflower oil has 40 times more, soybean oil has a much lower ratio of just eight times the amount.
A review of studies on seed oils found that the impact on heart attack risk varied by type.
While replacing saturated fats like butter with seed oils can lower cholesterol, it doesn't always translate to a lower risk of death from heart disease.
Using oils with high levels of omega-6, such as grapeseed or corn oil, may increase the risk of death from heart disease.
Dr Mary Scourboutakos, a nutrition and preventative medicine expert, advises that not all seed oils should be avoided, but it's essential to choose wisely.
She recommends sticking to olive oil, which contains a different type of fat and beneficial plant nutrients.
Rapeseed and soybean oil have the lowest omega-6 to omega-3 fatty acid ratios for those who need a milder flavour for cooking.
As we navigate the complex world of dietary fats, it is crucial to stay informed and make choices that truly benefit our heart health.
It's also a reminder that the narrative around what's 'healthy' can change, and keeping up with the latest research is essential.
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