Scientists shocked by what they found out about vegetable oil

Scientists shocked by what they found out about vegetable oil

The results were so surprising, the researchers are practically throwing it out.

Think switching from butter to vegetable oil will be good for you? Maybe not, says a new study.

The new study suggests that your heart health won’t improve if you cut saturated fat in an animal sources in favor of vegetable oil, according to a UPI report quoting scientists from the Harvard T.H. Chan School of Public Health.

The research actually doesn’t come to any conclusions about a healthy diet — in fact, scientists admit that replacing saturated fats with unsaturated fats from soybean, corn, olive and canola oils will lower the risk of heart disease. Dr. Frank Hu, one of the researchers on the project, said the study was “flawed” and that current knowledge about dietary guidelines shouldn’t be disregarded because of these findings.

For this study, participants were randomly asked to eat a normal diet, or one where they replaced saturated fat with unsaturated fats from vegetable oils.

While cholesterol levels declined, scientists were surprised to find a higher risk of death.

More research will need to be conducted to explain these findings, but it’s certainly a curious discovery that was somewhat corroborated by researchers at Ohio State University last month.

OSU found that the risk of heart disease and diabetes are lowered by a diet higher in a lipid found in grapeseed and other oils, but not in olive oil. It’s the higher levels of linoleic acid that are believed to reduce heart-threatening fat in the body. But there is a problem, Ohio State’s Martha Belury, a professor of human nutrition who led the research, said in the statement.

“Vegetable oils have changed. They’re no longer high in linoleic acid,” she said.

The statement noted: “Though inflammation decreased as blood levels of those fatty acids rose, higher levels of oleic acid or long-chain omega-3s did not appear to have any relationship to body composition or signs of decreased diabetes risk despite longstanding recommendations that people eat more of these ‘healthy’ fats.”

This finding “really kind of popped out and surprised us,” Belury said.



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