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Omega-6 Linoleic Acid As A Driver Of Heart Disease; Dr. James DiNicolantonio
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- Опубліковано 7 бер 2022
- This presentation will focus on omega-6 seed oils as a driver of cardiovascular disease. The presentation will discuss the historical intake of omega-6 seed oils, the mechanisms for how they induce cardiovascular disease and the human clinicals showing how these oils increase the risk of death, cardiovascular disease and coronary heart disease.
Speaker:
Dr. James DiNicolantonio
Doctor of Pharmacy, Cardiovascular Research Scientist
Twitter: @drjamesdinic
Instagram: @drjamesdinic
I always wondered why I felt bad after using seed oils. And felt better while using butter. It's true seed oils are unhealthy.
This truly was a deep dive into Omega-6. Thank you. Your summary states, "Linoleic acid (LA) is highly susceptible to oxidation." I presume this LA is from (heated) seed oils. What about those of us on a keto or carnivore type diet where eggs are often a staple food? For example, for breakfast I eat 6 eggs. Chickens unfortunately are fed high Omega-6 feed and consequently their eggs reflect it. Even though there appears to be a great variability of Omega-6 content per egg, I have seen values around 1.8 grams per egg. For 6 eggs, that's about 11 grams of Omega-6 which is about 4% of a 2500 calorie diet. Does any of the research you cited address this? In your opinion, is this amount of Omega-6 atherogenic? Thank you again Dr. James. Btw, I really enjoyed your salt book.
how about two or three eggs? Yikes. Moderation, anyone? :)
nah @@steveswell1
I second the question.Same goes for any nuts.
To me, the "heated oils" argument is one of the weakest against PUFAs. It is true that oxidized PUFA are found inside chylomicrons, and it is true that cooking oils have way more of the oxidized PUFA than "gently" treated oils. But, that doesn't mean the oxidized PUFA inside oils causes any issues. The danger of PUFA is that during peroxidation the lipoprotein itself gets oxidized. That happens spontaneously in the body under normal circumstances when the chylomicrons are full of PUFA and lack the vitamin E to protect it. In fact, the presentation Dr. Ameer Taha discusses the fact that OXLAMs are removed from the body rather quickly. So I don't think how much the oil has been damaged matters really, it's that they are inherently vulnerable in the body.
I also think the Omega 3/6 ratio doesn't really matter. I suppose you could say the body uses both for different opposite purposes, and so wants a good amount of both. But the majority of this argument seems to be a reductionist inflammation = bad argument, when in fact inflammation is a very important biological process used for healing. If you think we have too much inflammation in general, then the answer is eat less omega 6, not "improve" the ratio. Too much n-6 is the problem here. To prove that the ratio actually matters, you would want a study that feeds like 20:1 to rodents while keeping the total PUFA/sat fat ratio low. To my knowledge this hasn't been done.
Smoking and not enough K2 are also big factors in heart disease. I agree the vegetable oil is the big one though.
They're always bad because they can move through the cell membrane. This causes fat cells to die and causes them to overstuff active cells and cause insulin resistance.
Interesting
You’re clueless
Glad to see you have a PHD in seed oils, not. lol.
Great video brother
I'd like to see a breakdown of the effects from extracts (oils, packaged / shelf-stable food) vs whole foods (nuts / seeds). The general impact seems to be clear, but the source of the impact is not.
Seeds are extremely toxic anyways...