The researchers emphasized that certain vegetable oils should not be classified as healthy foods. The reason is, these products only contain high Omega-6 fatty acids and Omega-3s are so minimal, that the content is not balanced. In general, replacing saturated fat with polyunsaturated fat can reduce the risk of death from coronary heart disease (CHD). However, according to the researchers, if the two fat content is not balanced, polyunsaturated fatty acids may not necessarily reduce the risk.
Knowing Unsaturated Fatty Acids
The components contained in food can actually be broken down into several chemical elements. Fat is a component that is often found in various types of food, especially meat beans and fried foods. The type of fat that is found can vary in each type of food, including saturated fat, polyunsaturated fat and monounsaturated fat. It is classified as such, because each type of fat has a different chemical structure. Medical facts reveal, even without the intake of polyunsaturated fats, the brain can still run and function properly. However, because the body cannot produce it on its own, we need certain foods that contain these substances to meet the nutritional needs of the body.
Especially for Omega-3 fatty acids, it can be found in fatty fish such as mackerel, tuna and salmon. Nutrients like this can also be found in nuts such as walnuts. Meanwhile, Omega-6 fatty acids are found in seeds and nuts, such as vegetable oils, including soybean oil, sunflower oil and corn oil. In addition, Omega-3 content is very important for the body, such as reducing the risk of heart disease and stroke. Whereas Omega-6 is better known for reducing bad cholesterol or low density lipoprotein, this fat content is a trigger for diabetes.
Now, since these two types of polyunsaturated fatty acids have long been known to be good for health, the analysis recently carried out by researchers from the University of Toronto is quite surprising. Many researchers found that vegetable oil is rich in Omega-6 fatty acids, even though this content is not balanced with Omega-3 which can actually increase the risk of heart disease. The analysis of this “imbalance” is based on a study published in February. In this study there was a group of respondents who were involved, they were then asked to replace their fat consumption with vegetable oil which is rich in Omega-6 fatty acids but minimal Omega-3.
When finished, the researchers then checked the cholesterol levels of each respondent. And as a result, the level of “bad” cholesterol in the body of the respondents was reduced, but there was an increase in the death rate due to cardiovascular disease and coronary heart disease (CHD). With that, the researchers took the basic assumption that consuming vegetable oils rich in Omega-6 acids alone is not sufficient to reduce the risk of death associated with cardiovascular disease, but must also be balanced with consumption of Omega-3 fatty acids.