Omega-6 Vegetable Oils as a Driver of Coronary Heart Disease: ‘The Oxidized Linoleic Acid’ Hypothesis, Open Access (2018)

Scientific Paper

The intake of omega-6 vegetable oils, particularly soybean oil, began to increase in the USA starting in the early 1900s at a time when the consumption of butter and lard was on the decline. This caused a more than two-fold increase in the intake of linoleic acid, the main omega-6 polyunsaturated fat found in vegetable oils, which now makes up around 8% to 10% of total energy intake in the Western world. The omega-6 fat linoleic acid should not be confused with conjugated linoleic acid found in pastured animal foods. A systematic review of studies measuring the changes in linoleic acid concentration in subcutaneous adipose tissue in the USA revealed an approximate 2.5-fold increase in linoleic acid increasing from 9.1% to 21.5% from 1959 to 2008. Importantly, the concentration of linoleic acid in adipose tissue is a reliable marker of intake as the half-life of linoleic acid is approximately 2 years in adipose tissue. The authors of the study also noted that the increase in adipose tissue linoleic paralleled the increase in the prevalence of diabetes, obesity and asthma.

This resource is related to Course XI: The Heart of the Matter. If you are interested in purchasing this course from our on-demand library of courses click here.

[Cardiovascular System. Omega-6. Vegetable Oils. Lipid Peroxidation. Coronary Heart Disease. Omega-3.]