Controversial “unhealthy” foods can prevent heart disease and type 2 diabetes: study

Everything we know has happened to the seed?

For years, influential and nutrition gurus have waged war with common kitchen oil, treating it as a most appropriate toxic product among cleaning supplies than your kitchen team.

But a new study, presented at this year’s annual meeting of the American Society for Nutrition, has planted a seed of doubts in this well -affected conviction.

The results suggest that people with high levels of linoleic acid have a lower risk of heart disease and type 2 diabetes, thanks to reduced inflammation.

Since linoleic acid is found in seed oils, which are derived from the seed of a plant, such as tour -Sol, Canola and Sesame, this association apparently steps on the widespread belief that are “bad” for you.

“There has been increasing attention to seed oils, and some claim that these oils promote inflammation and increase cardiometabolic risk,” said Kevin C. Maki, an assistant professor at Indiana University School of Public Health-Broomington, in a statement.

“Our study, based on almost 1,900 people, found that higher linoleic acid in the blood plasma was associated with lower levels of cardiometabolic risk biomarkers, including those related to inflammation.”

While these results are aligned with previous research, this study was based on the blood, which means that it makes an argument stronger than observational evidence.

“Although other studies have evaluated the relationships between linoleic acid and cardiometabolic risk factors, our study used objective biomarkers instead of diet records or food frequency questionnaires to evaluate linoleic acid intake,” said Maki.

“We have also measured several markers of inflammation and indicators of glucose metabolism.”

He said they tried other inflammation biomarkers and found that “people with higher levels of linoleic acid in the blood tend to have a healthier risk profile for heart disease and diabetes.”

In the meantime, experts are becoming more and more to say that seed oils are not as unhealthy as some could think.

“Seed oils are objectively healthy, as they are usually low in saturated fat,” said Kerry Beeson, Prep Kitchen’s nutritional therapist.

“There is a certain concern about the proportion of Omega-3 in Omega-6 in these oils, with much higher levels of omega-6 present, potentially connected to inflammation,” said Beeson previously journalists.

“However, there is no strong evidence that high levels of omega-6 are associated with the disease.”

However, since the seed oils are already so widespread in what we consume, from processed eating to dressing to the dam, Beeson can see the argument to opt for something else in the kitchen.

“ The purpose of eating a wide variety of healthy fats in your diet, avoid eating many processed foods, do not trust the seed oils into the kitchen; try to incorporate other oils such as coconut and olive oil, and eat many omega-3 fatty acids in your diet, from oil, flaxs, chia seeds or luggage.