TLDR - Linoleic acid is bad, has gone up by 140%, has a half life of 600 days, and gets stored in fat tissue, Dietary sources of LA (industrial oils) have a direct influence on body composition.

Linoleic acid (LA) is a bioactive fatty acid with diverse effects on human physiology and pathophysiology. LA is a major dietary fatty acid, and also one of the most abundant fatty acids in adipose tissue, where its concentration reflects dietary intake. Over the last half century in the United States, dietary LA intake has greatly increased as dietary fat sources have shifted toward polyunsaturated seed oils such as soybean oil. We have conducted a systematic literature review of studies reporting the concentration of LA in subcutaneous adipose tissue of US cohorts. Our results indicate that adipose tissue LA has increased by 136% over the last half century and that this increase is highly correlated with an increase in dietary LA intake over the same period of time.

Full Paper https://doi.org/10.3945/an.115.009944

  • jetOPMAEnglish
    1·
    7 天前

    “By a lady” is my favorite author.

    I’d be doing much without fully resorting to home cooking.

    Every little bit helps, remember exposure is cumulative. Even if you cut out industrial oils from one meal that is still a oxidative health improvement.

    I’m approaching this problem from the other end of the food spectrum, and yeah, I don’t trust anything cooked eating out. Safe food like hard boiled eggs, poached eggs, cheese plates work, but I do mostly cook at home just to keep control (and it saves money).

    • RubberElectrons@lemmy.worldEnglish
      2·
      7 天前

      I have generally only used olive oil, but noticed several times over the years how widely the price varies between bottles… I’ll bet it’s correlated with whether it’s 100% vs being cut.

      Anyway! Food for thought. Carry on!

      • jetOPMAEnglish
        1·
        7 天前

        it’s 100% vs being cut.

        Sadly no, price is not a indicator of adulteration. The studies I’ve seen have it like 96% of olive oil in the us being fake. It’s really about chain of custody of the supply chain. Only costco kirkland brand olive oil seems consistently pass the authenticity tests, they do have really good chain of custody logistics.

        I don’t have the data handy, but greece grows something like 80million tons of olive oil, imports 250million tons of industrial oils from other countries, and exports 200million tons of olive oil (the numbers are totally wrong, i’m going from memory). So if the “authentic” greek olive oil makes it to the bottler in yet another country, more opportunities to improve the bottom line.

        Food is one of the “trust, but verify” things in modern life.

        Fun reading: https://olivecenter.ucdavis.edu/sites/g/files/dgvnsk14776/files/media/documents/report2010finalthree.pdf