PATES has increased from chronic diseases in recent decades. During the same time period, food supplies turned towards More use of oils Made of seeds, such as canola and soybeans.
Some people – Minister of Health Robert F. Kennedy Junior, the most prominent – have linked these developments. “Seed oils are one of the most unhealthy ingredients we have in foods,” he said in one of the news in Fox. interview Late last year. Kennedy believes that organizers and federal companies should move quickly to address this problem. As a result of this negative interest in seed oils, Sweetgreen and Steak n ‘shook He pledged to remove seed oils from the menu.
However, the consumption of seed oil is not the only thing that has changed since the 1980s. Other prominent trends during this period include television programs that are watching hill, online dating, and country music. The relationship is not causal, and most nutritionists and nutritionists say that seed oils are not related to the rise in chronic disease.
Here is what to know about the arguments on and against the oils of the seed.
What are seed oils?
The seeds naturally contain edible oils. Most of the seed oils have passed on the grocery shelves Industrial operationsLike mechanical crushing and chemical extraction, to restore the largest possible amount of oil from the seeds.
Oils from the seeds contain a type of fatty, unsaturated acids, which we only get from food. Most seed oils are particularly rich in one type of multiple unsaturated fat called omega -6.
Unparalleled oils, such as olives and avocado, high in another type of fat, unilateral, and less in omega -6. Aid saturated fats and antioxidants help Protect these oils From going rancid. Unlike seed oils, olive oil is often sold in its natural, unacceptable forms – compressed and virgin. Excellent virgin olive oil is one of the few oils that are usually consumed without refining.
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Many doctors, most often who are not affiliated with the prevailing research institutions, argue that the omega -6 content of seed oils, as well as instability and chemicals that were formed during oil treatment, are the primary guilty of the increase in chronic diseases. Such critics wear the so-called “hateful 8”-Konola, corn, cotton, soybeans, sunflower, saflaur, grapes, and rice bran oil.
They point to A A handful of studiesIncluding a 2013 analysis By researchers at the National Institutes of Health (NIH) finds that replacing saturated fats with omega -6 fats increases the risk of death from chronic diseases. Fears have sparked a cruciate campaign against seed oils on social media.
But the main researchers look at these oils differently. “Seed oils are truly healthy foods,” says Dr. Dariush Mozavary, Director of the Medicine Institute at Tafs University. “There is overwhelming evidence of benefit and very few harm.”
Omega 6 discussion
Some seed seed critics are concerned that American meals are loaded with omega -6 but much less than another type of fat, omega -3, which are found in healthy foods such as salmon and nuts.
Studies in mice show that excess omega -6 fats cause inflammation. However, “these effects did not appear in humans,” says Eric Decker, a dining scientist at the University of Massachusetts. big Ticket In 2017, it was found that eating more omega -6 did not change the signs of inflammation.
Mozavary says research indicates the damage of omega -6, including concerns about the omega -6 ratio to omega -3, is defective. More importantly, you get a lot of omega -3s, regardless of omega -6 eating. He says: “All of this is driven by omega -3.” “The omega 6 is not necessarily bad,” says Jason Euoldt, a feeder -clinic nutritionist.
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The inconsistency of the 2013 analysis by the National Institutes of Health, other research shows that eating omega -6 fat is not related My heartand DiabeticOr obesity. Decker says that NIH’s conclusions may be perverted, because it combined people who consumed seed oils with those who consumed ghee with unsaturated fatty acids, which have now been banned for health reasons.
You find many studies benefits to Omega 6 and polyunsurtish FatAccording to Movasian. For example, omega 6 Reduce The risk of heart disease. “Omega 6 will reduce bad cholesterol,” Decker says. “Human experiences have proven this biological effect.”
Industrial processes remove some useful vehicles in these oils. Imposible, unprecedented seed oils contain more antioxidants-but these expensive versions. Regardless, seed oils may be healthier than other alternatives such as butter, according to what is mentioned Ticket.
What about chemicals in seed oils?
Another argument against seed oils is that they harbor toxic chemicals, partly because they are often treated. Decker says we need more research on hexane, a liquid chemical that pulls the oil from the seeds.
After Al -Huxan does his work, companies try to remove them, but the tracking amounts may remain. Hexan linked To nervous damage to workers in factories that inhale the chemical.
The Food and Drug Administration does not monitor the levels of helicops in seed oils. “We don’t actually know how much there is or how it is harmful to human health,” says Alison Ken, a nutritionist at Massachusetts General Hospital. Decker adds that more studies are needed, although a little hexan is in actual products. “This may not be a great danger,” he says. Huxan treatment is not allowed for approved organic bottles.
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Another possible red sign: compared to olive oil, seed oils maybe More oxidation and transition. This generates Harmful vehicles In theory, it can pay chronic diseases. “The oxidation of fat is definitely producing compounds that may harm health,” Decker says, but without further research, “it is difficult to take conclusions.”
Seed oils are also varied. Compared to other seed oils, the canola has more unilateral-saturated fats in olive oil and avocado-omega-3s. Kane adds that monounsaturated fats make the canola lower oxidation. Soy bean oil, which is the most seed oil purchased in the United States, is another option higher in healthy omega -3s than some other seeds used frequently.
The risks may rise with frying
Nina Tichols, Founder Nutrition AllianceHe is Anxiety about oxidation In seed oils in general, especially when cooking with them. “The temperature speeds up chemical reactions and oxidation,” says Ticols. There bookDescribing a Ticket Show higher signs of oxidative stress after eating cooked with Sphiller oil, compared to olive oil. Due to the high unilateral fat content, canola oil is a “better option” for cooking from other seeds oils, says Ticols.
Another possible issue: deep ponds in restaurants. They reuse the seed oil itself, which may eventually produce chemicals that cause cancer. This is a lower problem with large fast food chains with safety checks and cooking techniques that help reduce these chemicals, but smaller restaurants may not contain these precautions.
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Decker says that seed oils: to prepare restaurants for non -fried foods, usually “go out with the product” on the plate, rather than reuse them for the next meal. In addition, restaurants sometimes spray oil on food, giving it a shiny look.
Finishing these oils may increase calories and fats to unacceptable high levels, even without frying. “These oils are fat in the first place,” says Kane. “There is something too much.”
The American Heart Association suggests placing fats in omega-6, including seed oils, with 5-10 % of total calories. This is equal 11-22 grams From omega 6 fat daily. Critics of seed oil Recommend Many less consumption.
solution
Americans frustrated Through how food supply affects health. But seed oils are “the perpetrator through the association,” says Euoldt, because they are often present in unhealthy foods. “It is not necessarily the seed oils that lead obesity, heart disease and cancer. They are high -calorie, salt, fats and sugar foods.”
Giving priority to a diet is mostly wider than full foods. “It is necessary to blame one thing as the root cause of diseases,” says Kane. “The real problem is an unhealthy diet in general.”
