Polyunsaturated vs. Saturated Fat

Cancer and Seed Oils

Seed oils, mainly polyunsaturated fats, are popular for cooking due to their versatility, high smoke point, and affordability. These oils, derived from soybeans, sunflowers, and canola seeds, have become staples in kitchens worldwide. However, seed oils face growing criticism, with some advocating for cooking with saturated fats such as butter, lard, and tallow.

What Human Randomized Control Trials Show

Dr. Layne Norton responded with sarcasm: people aren’t falling ill due to smoking, excessive alcohol consumption, or overwhelming stress; further joking that poor health isn’t caused by consuming an average of 3,500 calories daily or neglecting physical activity. "No, it’s sapphire, sunflower, and lapse oil," Dr. Norton said.

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References

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2. Naghshi, S., Aune, D., Beyene, J., Mobarak, S., Asadi, M., & Sadeghi, O. (2021). Dietary intake and biomarkers of alpha linolenic acid and risk of all cause, cardiovascular, and cancer mortality: systematic review and dose-response meta-analysis of cohort studies. BMJ (Clinical research ed.), 375, n2213. https://doi.org/10.1136/bmj.n2213
3. Kim, Y., Je, Y., & Giovannucci, E. L. (2021). Association between dietary fat intake and mortality from all-causes, cardiovascular disease, and cancer: A systematic review and meta-analysis of prospective cohort studies. Journal of Atherosclerosis, Thrombosis, and Vascular Biology, 41(9), 1060–1070. https://doi.org/10.1161/JAHA.120.016011
4. Johnson, G. H., & Fritsche, K. (2012). Effect of dietary linoleic acid on markers of inflammation in healthy persons: a systematic review of randomized controlled trials. Journal of the Academy of Nutrition and Dietetics, 112(7), 1029–1041.e10415. https://doi.org/10.1016/j.jand.2012.03.029