Vegetable Oils and Antioxidants

     In the 1950's people were told by their doctors that saturated fats were bad and that they should be replaced by unsaturated vegetable oils. Medical authorities are now questioning this advice. Studies show that while unsaturated vegetable oils lower cholesterol, they do not decrease risk of heart attack or death from all causes (all cause mortality).

     Processing of vegetable oils robs them of antioxidants while heating and exposure to oxygen can alter structure and function of the oils. Dr. Catherine Shanahan, a family physician based in Denver, believes that these oils are the "brain's worst enemy." Unsaturated oils promote oxidative damage to brain cells. Short term results of excessive unsaturated oils in her view include lethargy and trouble concentrating. Longer term intake can contribute to migraines. 

     Recent research on palm oil, considered by many to be healthy, led to a warning from the European Food Safety Authority warning that this oil can act as a carcinogen. Heating sunflower and corn oils produces aldehydes which are known causes of heart disease and cancer.

     Excessive poor quality oils in the diet or excessive fat in general may also interfere with proper insulin function leading to or aggravating a diabetic condition. The amount of triglyceride in skeletal muscle is inversely related to insulin activity. It is wise to avoid excessive consumption of oils separated from the foods in which they are found as they are often oxidized and gum up carbohydrate metabolism.

     Always remember that the greater the intake of refined oils into the diet the more important it is to supplement with fat soluble antioxidants like Vitamin E, CoQ10, and Carotenoids as refined oils have been stripped of these important nutrients.