Some vegetable oils increase the risk of heart disease

In fact, some vegetable oils are thought to be beneficial to human health, but may increase the risk of heart disease.

According to a study, published in the Journal of the Canadian Health Association on November 11, vegetable oils have high levels of omega-6 fatty acids and low levels of omega-3 fatty acids. Corn oil and safflower oil seem to work to lower cholesterol levels compared to other oils, but may increase the risk of death from cardiovascular disease.

Some vegetable oils work to lower cholesterol levels compared to other oils, but may increase the risk of death from cardiovascular disease.(Photo: Telegraph)

The study participants used safflower oil or avocado instead of saturated fat in their diet and resulted in a reduction of 8-13% in their blood cholesterol levels before the study. But the mortality rate from cardiovascular disease and coronary arteries also increased significantly.

Since 2009, the Food Department of the Canadian Ministry of Health has approved the requirement of the vegetable oil labeling industry to reduce the risk of cardiovascular disease by reducing blood cholesterol levels. However, with the new study mentioned above, the authors have recommended the Canadian Ministry of Health to review the above labeling guidelines.

Dr. Richard Bazinet of the University of Toronto and Dr. Michael Chu of Western University claim that careful assessment of recent evidence suggests that vegetable oils have high levels of omega-6 linoleic acid but have Low levels of omega-3 linoleic acid cannot guarantee human health benefits.

According to dietitian Rosie Schwartz, high cholesterol levels in the blood are not the only factor that causes the risk of heart disease. Arteritis is also a risk factor, and omega 3 can prevent this factor. Therefore, consumers need to ensure that the diet contains both omega 6 and omega 3 fatty acids. If too much omega 6 fatty acid is used, the incidence of cardiovascular disease will increase because of anti-inflammatory omega 3 fatty acids, while Omega 6 fatty acids cause inflammation. Experts recommend that consumers choose to use olive oil and canola oil with two types of omega 6 and omega 3 balancing each other.