Synopsis

Source of validity: Scientific
Rating (out of 5): 4

Vegetable oil is commonly used to support cardiovascular health, and its use is primarily justified by scientific evidence. The primary reason is that many vegetable oils (such as olive, canola, soybean, and sunflower oils) are rich in unsaturated fats, particularly polyunsaturated and monounsaturated fatty acids. Numerous epidemiological and interventional studies have shown that replacing saturated fats (found in animal fats and some tropical oils) with unsaturated fats from vegetable oils can lower total and LDL cholesterol levels—key risk factors for cardiovascular disease (CVD).

Major health organizations, including the American Heart Association and the World Health Organization, recommend the use of vegetable oils as part of a heart-healthy diet. Meta-analyses and large cohort studies indicate that higher consumption of unsaturated fats from vegetable oils is associated with reduced incidence of CVD events. For example, a 2017 systematic review in the journal Circulation concluded that replacing saturated fat with polyunsaturated fat from vegetable oils reduced cardiovascular events by about 30%, similar to the effect of statin therapy.

However, not all vegetable oils are equally beneficial. Oils high in omega-6 polyunsaturated fatty acids, such as soybean and corn oil, have been scrutinized for potentially promoting inflammation when consumed in excess, though current evidence does not conclusively support this concern at typical intake levels. Overall, the preponderance of scientific evidence supports the use of most vegetable oils (especially those rich in monounsaturated and polyunsaturated fats) for cardiovascular disease prevention.

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