Synopsis

Source of validity: Scientific
Rating (out of 5): 2

Soybean oil has been investigated for its potential cardiovascular benefits due to its fatty acid composition, specifically its high content of polyunsaturated fatty acids (PUFAs), including omega-6 linoleic acid and some omega-3 alpha-linolenic acid. Several studies and dietary guidelines suggest that replacing saturated fats with unsaturated fats, such as those found in soybean oil, may help reduce total and LDL cholesterol levels—factors associated with a lower risk of cardiovascular disease (CVD). For example, a 2016 review in the journal Nutrition Reviews found moderate evidence that substituting soybean oil for saturated fats modestly improves cholesterol profiles.

However, the evidence is not robust or specific to soybean oil alone. Benefits are generally attributed to the class of PUFAs rather than soybean oil itself, and some observational studies have raised concerns about excessive omega-6 intake potentially promoting inflammation, though this remains debated. Major health organizations, such as the American Heart Association, continue to recommend unsaturated oils like soybean oil as part of a heart-healthy diet, but the effect size appears moderate and largely depends on overall dietary context. There is no evidence for a direct disease-modifying effect beyond these lipid improvements. Therefore, while there is some scientific support, the strength and specificity of evidence for soybean oil in CVD prevention or treatment is limited, meriting a rating of 2 out of 5.

More about Soybean Oil
More about Cardiovascular Disease

Other ingredients used for Cardiovascular Disease

Other health conditions supported by Soybean Oil

Products containing Soybean Oil