As we discussed in a previous post, March is National Kidney Month. To that end, let’s explore a surprising dietary factor that may contribute to kidney dangers in some people: vegetable oils.
Many people mistakenly believe that vegetable oils are healthy “good fats” that, at minimum, are better for you than so-called saturated fats found in foods like meat and cheese. In reality, however, the subject is more complicated and murky than many people realize. Surprisingly, a fair amount of research suggests that overconsumption of certain polyunsaturated fats (PUFAs) might actuallyincrease the risk of chronic diseases prevalent in Western societies. According to this new line of thinking among an increasing number of medical professionals, even canola oil, a fat that some nutritionists still recommend, could pose a threat to wellness because it quickly becomes rancid, a problem masked by the inclusion of deodorizers in most products.
Here are possible negative effects of overeating vegetable oils:
Vegetable Oils Produce an Imbalance Between Omega-6 and Omega-3 Fatty Acids
Both types of fatty acids are essential for health, so people must obtain them through their diet. However, as a study published in Biomedicine and Pharmacotherapy discovered, when omega-6 fat far exceeds omega-3 fat, health problems ensue, such as inflammation, a malady that leads to an array of disorders.
Vegetable Oils Contain High Quantities of Trans Fats
Research links trans fats to an elevated likelihood of various illnesses. A study published in The American Society of Nutritional Sciences found these fats harm the function of the inner lining of the blood vessels, which partially accounts for their association with an increased cardiovascular risk. Other studies show a link between trans fats and obesity, cancer and diabetes.
Vegetable Oils Promote Obesity
Scientists have also found a link between the omega-6 fatty acids in vegetable oils and obesity. Adding to an analysis by the Nutritional Coalition, Americans consume 91 percent more vegetable oil now than they did before the onset of the obesity epidemic of recent decades.
Rancidity of Canola Oil Damages Cells and Tissues
Since the omega-3 fatty acid content in canola oil easily turns rancid, manufacturers add deodorizers to hide the unpleasant smell. Unfortunately, the deodorization process removes much of the omega-3 fat and transforms it into harmful trans fat. Aside from the ill effects of deodorization, the rancidity of canola oil causes oxidation damage to cells and tissues of the body, especially fat-rich areas like the brain.
A nutritious diet has a profound effect on wellness. For more information, see Six Reasonable Guidelines for Healthier Diets.
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