Misinformation: the dangers of banning my post on seed oils

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Paul Saladino57m · 2023-01-17

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117

Claims Supported

81

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81 of 117 claims supported

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Well SupportedInsulin resistance makes LDL 'stickier,' increasing cardiac risk, while individuals who are insulin sensitive show no increase in cardiac risk with higher LDL levels.Well SupportedIncreasing saturated fat and decreasing polyunsaturated fat intake is associated with lower plasma concentrations of lipoprotein(a) and oxLDL-EO6.Well SupportedSeed oils high in linoleic acid increase oxidized LDL and Lp(a), raising cardiovascular disease risk.Not SupportedRefined, bleached, and deodorized seed oils represent an evolutionarily inappropriate and inconsistent introduction to the human diet.Well Supported

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A. Volkovreader

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Bookmarking — the dossier-vs-overview split is the right call. Most of the time I want overview; sometimes I want receipts.

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Would love a "what would change this verdict" RSS feed. Sign me up if it exists.

Saturated fat might be a normal adaptive response to maintain cell membrane fluidity, even if it raises LDL cholesterol.

Well SupportedHumans have no history of consuming seed oils in significant amounts, and populations that begin consuming them inevitably become sick and obese.

Well SupportedSoybean oil increases lipoprotein-associated phospholipase A2 (LpPLA2) in humans.

Well SupportedEliminating seed oils and consuming more animal fats like tallow, butter, and ghee is recommended for better health.

Well SupportedThere is a temporal association between increased seed oil consumption and rises in obesity, asthma, diabetes, and chronic illness.

Well SupportedHumans cannot easily eliminate polyunsaturated fatty acids like linoleic acid, leading to their accumulation in the body.

Well SupportedMinimizing or eliminating seed oils from the diet improves overall health and can positively impact various bodily functions.

Partially SupportedCanola oil is derived from genetically modified rapeseed to reduce erucic acid content.

Well SupportedThe American population consumes 7-10% of its calories from linoleic acid, which is more than twice the amount consumed by indigenous hunter-gatherer populations.

Well SupportedConjugated linoleic acid (CLA) is a trans fat found in animal fats that does not carry the same negative health consequences as trans fats from vegetable oils.

Well SupportedPolyunsaturated fatty acids have a half-life of approximately 680 days in the human body.

Well SupportedLp(a) and oxidized LDL in the arterial wall are better cardiovascular disease risk factors than LDL cholesterol.

Well SupportedTrans fatty acids formed from heating and hydrogenation of vegetable oils inhibit prostacyclin and promote thromboxane, increasing the likelihood of blood clotting.

Well SupportedPolyunsaturated fats, particularly linoleic acid, may increase oxidized LDL by enriching LDL particles with linoleic acid.

Well SupportedExcess polyunsaturated fats, specifically linoleic acid, accumulate in the body and take over two years to eliminate.

Well SupportedHuman trials indicate increased cardiovascular risk with seed oils.

Well SupportedDiets high in polyunsaturated fats like seed oils make LDL more susceptible to oxidation compared to diets rich in monounsaturated fats like olive oil.

Well SupportedConsuming desiccated organ meats like liver and bone marrow in capsule form can improve vitality, performance, and appearance.

Well SupportedThere is a consistent correlation between linoleic acid consumption and macular degeneration in observational studies.

Partially SupportedLDL may serve as a protective repository for oxidized phospholipids, and Lp(a) might function as a sacrificial component of this system.

Well SupportedThe strong correlation between seed oil consumption and macular degeneration supports a compelling hypothesis.

Well SupportedIncreased consumption of linoleic acid leads to increased levels of breakdown products like 4-HNE and 9- and 13-HODEs.

Partially SupportedSeed oils, including canola oil, are associated with negative health outcomes, particularly cardiovascular disease, in randomized controlled trials.

Partially SupportedCanola oil processing involves heat and oxidation leading to trans fatty acids, and hexane is used in its extraction.

Not SupportedMeta-analyses on seed oils may be flawed due to the inclusion of poorly designed trials that do not support purported benefits.

Partially SupportedLP little A can be lowered by increasing saturated fat intake and raised by increasing polyunsaturated fatty acid intake.

Partially SupportedSeed oils may lead to increased oxidation and potentially cancer in the long term.

Partially SupportedAn increase in LDL may occur when consuming more saturated fat and less polyunsaturated fat, but this can be associated with improved insulin sensitivity.

Partially SupportedSeed oils increase lipoprotein-associated phospholipase A2 (LP-PLA2), which is associated with increased cardiovascular disease.

Partially SupportedNative LDL does not directly damage the endothelium, but oxidized LDL may cause damage after oxidation by a macrophage.

Partially SupportedIncreased consumption of seed oils led to worsening death rates, particularly in women and individuals over 65, as cholesterol decreased.

Partially SupportedCanola oil can contain 3.6% to 4.2% trans fats, exceeding the guideline for a 'no trans fat' label.

Partially SupportedCanola oil contains 1.9% to 3.6% trans fatty acids, which differ from those in animal foods.

Partially SupportedOxidized LDL, LP-little-a, and thiobarbituric acid reactive substances can promote inflammation and heart disease.

Partially SupportedHigh consumption of seed oils and large amounts of linoleic acid may be harmful.

Partially SupportedSeed oils are potentially harmful for humans because they are furthest from what is available in nature.

Well SupportedThe amount of hexane in seed oils is very low, does not bioaccumulate, and is processed by the body, making negative outcomes unlikely.

Partially SupportedOxidized LDL is a major risk factor for atherosclerosis.

Partially SupportedConsuming more saturated fat and less polyunsaturated fat may lower oxidized LDL and Lp(a) levels.

Partially SupportedProducts can be labeled 'trans fat free' if they contain less than 0.5 grams of trans fat per serving.

Partially SupportedCanola oil is derived from a genetically bred rapeseed plant designed to have lower erucic acid, which is harmful.

Partially SupportedDiets rich in monounsaturated fatty acids (MUFAs) resulted in a lower tendency toward lipid peroxidation compared to diets rich in polyunsaturated fatty acids (PUFAs).

Not SupportedThe Food Compass guidelines ranked Frosted Mini Wheats and Cheerios higher than eggs cooked in butter and ground beef.

Partially SupportedSeed oil processing can remove oxidants but may introduce or increase undesirable compounds.

Partially SupportedChris Ramsden's re-analysis of a 1966-1973 trial showed higher death rates from cardiovascular disease, all-cause mortality, and coronary heart disease in a group consuming less saturated fat and more omega-6 linoleic acid from safflower oil compared to controls.

Partially SupportedIncreasing polyunsaturated fatty acids while decreasing saturated fat increased oxidized LDL and Lp(a) in a study.

Partially SupportedWild-type rapeseed contains high levels of erucic acid, associated with cardiomyopathy.

Partially SupportedHigher intake of polyunsaturated fatty acids increases lipid peroxidation.

Not SupportedThe OZO diet heart trial, the Finnish health study, and the LA veterans study, which showed benefits of seed oils, all had serious methodological flaws.

Partially SupportedCare should be taken when advising on polyunsaturated fatty acid intake, and adequate antioxidant intake may be important to prevent oxidative stress.

Partially SupportedReplacing seed oils with olive oil reduces LDL lipoprotein uptake by macrophages and decreases its susceptibility to lipid peroxidation.

Partially SupportedCorrecting LDL measurements for Lp(a) cholesterol content may render LDL no longer a risk factor for cardiovascular disease.

Partially SupportedExperts claim that seed oils are not harmful to humans.

Partially SupportedHealth experts state that seed oil consumption can be beneficial if not included in highly processed foods.

Partially SupportedFasting insulin, fasting blood glucose, glycemic excursions, glucose variability, and hs-CRP are better predictors of cardiovascular disease than LDL alone.

Partially SupportedRapeseed plants were previously used as machine lubricants before genetic modification for low erucic acid.

Partially SupportedPlasma oxidized LDL is a strong predictor of acute coronary heart disease events in apparently healthy middle-aged men.

Not SupportedThe Mazzafarian 2009 meta-analysis excluded the Minnesota Coronary Trial and Sydney Diet Heart Trial, which showed negative outcomes with increased seed oil consumption.

Not SupportedA 2009 meta-analysis by Daria Mazzafarian, cited to support seed oil benefits, is misleading because it conflates omega-3 and omega-6 fatty acids.

Not SupportedThe American Heart Association's definition of heart healthiness is based solely on lowering LDL, even if it increases death, oxidized LDL, or Lp(a).

Partially SupportedDariush Mazaffarian's 2009 meta-analysis of polyunsaturated fatty acids excluded randomized controlled trials from the 1960s and 70s which found seed oils to be harmful.

Not SupportedA food quality ranking system that places Frosted Mini Wheats and Cheerios above eggs and ground beef indicates a flawed nutritional perspective.

Partially SupportedTrans fatty acids from vegetable and plant oils are strongly associated with severely bad health outcomes.

Partially SupportedOleic acid's benefit in edible oils has primarily been shown when it replaces polyunsaturated fats.

Not SupportedAvoid ingesting refined, bleached, and deodorized oils containing hexane if possible.

Partially SupportedSubstituting monounsaturated fats for polyunsaturated fats in the diet may be preferable for preventing atherosclerosis.

Partially SupportedTrans fats in animal foods are associated with beneficial outcomes, while trans fats in seed oils are associated with harmful outcomes.

Partially SupportedThe FDA allowed a qualified health claim in 2018 for canola, sunflower, and olive oils stating that consuming oleic acid may reduce the risk of coronary heart disease.

Partially SupportedOmega-3 fatty acids have been linked to increased rates of cancer and atrial fibrillation with long-term supplementation.

Partially SupportedThe Boston Heart test for oxidized phospholipids on ApoB provides a more accurate measure of LDL oxidation than a regular oxidized LDL test.

Partially SupportedIncreased consumption of linoleic acid may increase the likelihood of LDL oxidation, potentially increasing cardiovascular disease risk.

Not SupportedCanola oil should be completely removed from the diet for those seeking to be healthy, as it is a damaged oil that can increase oxidized LDL and Lp(a).

Not SupportedThe American Heart Association's seal of approval on canola oil may be influenced by manufacturer payments.

Partially SupportedThe supplement 'b4gans' from Heart & Soil led to significant health improvements in one week.

Partially SupportedSeed oils from nuts, seeds, and beans improve risk factors, lead to fewer heart attacks, less weight gain, and better overall health compared to other cooking fats.

Partially SupportedConsuming 5-10% of calories from polyunsaturated fatty acids was associated with lower cardiovascular disease risk in a 2009 study.

Partially SupportedMeta-analyses of randomized controlled trials, considered the gold standard of evidence in nutrition science, can be manipulated by excluding contradictory studies.

Partially SupportedA trial showed consuming more linoleic acid-rich vegetable oils led to lower cholesterol but a 22% higher risk of death.

Partially SupportedThe City Diet Heart study re-analysis showed higher rates of death, cardiovascular disease, and coronary heart disease in the intervention group.

Partially SupportedA re-analysis of trials looking at seed oils suggests that seed oils are harmful overall.

Partially SupportedHunter-gatherer groups like the Semai in Bolivia are healthy until they consume seed oils.

Partially SupportedSeed oils are linked to diseases such as cancer, diabetes, asthma, and arthritis.