In the nutrition world, few topics are currently as polarizing as vegetable oils! While mainstream health guidelines typically advocate for vegetable oil consumption due to their favorable effects on LDL cholesterol levels, concerns have also circulated about their inflammatory potential, high omega-6 content, susceptibility to oxidizing, chemical solvents used for extraction and processing, and more. And on the surface, some seemingly compelling mechanisms and observational trends seem to support these fears.

However, a closer look at the research—particularly in humans—paints a different picture. In this article, we’ll be reviewing the full scope of evidence to see what the science really says!

The concerns surrounding vegetable oils generally boil down to two main arguments:

1. problems associated with their high content of linoleic acid, and
2. problems associated with the way they’re processed (namely, the use of high heat and chemical solvents such as hexane).

Let’s break down these arguments piece by piece!

This is an excerpt. Read the original post here