2024-02-14 06:16:20
Al-Marsad newspaper: Nutrition experts have warned that two types of cooking oils double the risk of heart disease and raise harmful cholesterol.
soybean
For her part, nutritionist Susan Manzi said that the extent of the harmful effects of soybean oil and corn oil is primarily due to their high content of omega-6 fatty acids, according to the “She Finds” website.
Healthy fats
Manzi continued: “Omega-6 fatty acids, although essential in small amounts, can promote inflammation when consumed disproportionately to omega-3 fatty acids,” also known as healthy fats.
Metabolism
“Excessive intake of omega-6 fatty acids, primarily through highly processed and processed foods that use these oils, exacerbates weight gain by promoting an inflammatory state that can disrupt metabolic health and increase fat storage,” she explained.
Processed foods
Partially hydrogenated oils, Manzi reported, are commonly found in processed foods, especially commercial baked goods. They are also frequently found in margarine and are known for their trans fat content.
Bad cholesterol
Manzi showed that “trans fats, which are formed by adding hydrogen to vegetable oils, significantly raise the level of bad cholesterol (LDL) while lowering the level of good cholesterol (HDL), which doubles the risk of heart disease.”
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