Association between Linoleic Acid and Mortality

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Higher linoleic acid levels in tissue are associated with lower risk of mortality from all causes and cardiovascular disease, according to observational studies and meta-analyses. Cooking with canola oil, which contains linoleic acid, is also associated with lower all-cause mortality. The different tissue levels (plasma, erythrocytes, adipose) align in their effects on mortality. Overall, there is no clear difference in direction of the effect between the different tissues.

Episode #288. Discover the truth about the canola oil debate with Dr Gil Carvalho. A respected physician and research scientist, Dr Carvalho unpacks the complexities of canola oil's role in our health. With no ties to industry, his unbiased perspective sheds light on how canola oil affects our bodies, its comparison to other oils, and the science behind the headlines. Tune in for a candid conversation that promises to enhance your understanding help you make informed dietary decisions.

Specifically, we discuss:

Introduction (00:00)
What Inspired the Canola Oil Video (01:58)
Defining Canola Oil: Origins and Composition (06:35)
The Most Common Claims About Canola Oil (12:13)
Research Methodology in Canola Oil Investigation (17:45)
The Significance of Human Data in Canola Oil Research (22:48)
Understanding Meta-analysis Studies and Epidemiological Approaches (26:37)
Assessing the Adequacy of Canola Oil Research (42:07)
Canola Oil's Impact on Blood Lipids and Cardiovascular Health (46:20)
Canola Oil vs. Nuts and Seeds for Weight Loss (50:36)
Canola Oil Consumption and the Risk of Heart Attack/Stroke (56:48)
Canola Oil and Blood Glucose Control (1:00:57)
Canola Oil's Influence on Body Weight (1:04:29)
Is Canola Oil Inflammatory? (1:08:54)
Examining the "Wash-IN-DIET Canola Oil" Study by Junker R and Kratz M (1:11:24)
Lipid Peroxidation: Canola Oil Oxidation (1:14:44)
Research on Liver Fat and Canola Oil (1:21:50)
Linoleic Acid Consumption and Total Mortality (1:23:10)
Reception of the Canola Oil Video within the NutritionMadeSimple Community (1:25:59)
Addressing Common Questions About Canola Oil (1:33:02)
Assessing Research Funding from the Canola Industry (1:37:19)
Making the Case for Canola Oil Toxicity (1:40:19)
Is Canola Oil Classified as an Ultra-Processed Food? (1:42:48)
Future Studies Required for a Comprehensive Understanding of Canola Oil and Human Health (1:46:50)
Conclusion (1:48:07)

You can learn more about Dr Gil Carvalho here, and connect with him on Twitter/X and Facebook. For straightforward, science-based nutrition information, visit his YouTube channel Nutrition Made Simple. You can also access his research publications for more.

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Enjoy, friends.

Simon

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Simon Hill, MSc, BSc (Hons)

Creator of theproof.com and host of The Proof with Simon Hill

Author of The Proof is in the Plants

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