Seed oils are not ‘evil’ - they could lower your risk of disease | Prof. Sarah Berry
ZOE Science & Nutrition
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Omega-6: A Double-Edged Sword
Omega-6, a polyunsaturated fatty acid prevalent in seed oils like sunflower, soybean, and canola oil, is linked to positive health outcomes such as reduced all-cause mortality, lower LDL cholesterol levels, and decreased cardiovascular disease risk according to population studies. Despite the negative perceptions around omega-6, particularly from the Sydney Heart Study, which suggested increased risks for those consuming seed oils post-cardiovascular events, it is crucial to note that the study's context involved margarine containing harmful trans fatty acids from that era. Modern understandings of omega-6 highlight its potential benefits when separated from these outdated dietary practices.
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