Seed oil, a good friend of the heart
According to Amy Brownstein, a master's degree nutritionist at the Institute of Nutrition and Public Health, New Jersey (USA), seed oil is rich in polyunsaturated fats (PUFAs), especially linoleic acid. This is a type of fat that can reduce bad cholesterol (LDL) and triglycerides, two major risk factors for cardiovascular disease.
When you replace saturated fats like pork fat or butter with PUFA-rich seed oil, you are making your heart stronger, Brownstein said.
Does Omega-6 really cause inflammation?
Some opinions say that omega-6, often found in seed oil, increases the inflammatory response in the body. However, Professor Allison Herries, a nutritionist at the Department of Clinical Nutrition, Scranton University, Pennsylvania (USA), affirmed: Many studies show that omega-6 does not cause inflammation if used in balance with omega-3. In contrast, some fatty acids in seed oil also have mild anti-inflammatory effects.
Seed oil helps control weight, blood sugar and protect cells:
In addition to cardiovascular benefits, studies have also shown that seed oil (such as canola oil, sesame oil) can support the weight loss process, by affecting the way the body metabolizes and breaks down fat.
Flaxseed oil and sesame oil also contain polyphenols, a group of antioxidants that can improve insulin sensitivity, thereby helping to control blood sugar levels in people with diabetes.
In addition, seed oil is rich in vitamin E (tocopherol) and phytosterol, which help neutralize free radicals, protecting cells from damage caused by oxidative stress.
Be careful when using seed oil:
Although seed oil has many benefits, not everyone should use it at will. Cases to be cautious about include:
People with allergies ( peanuts, sesame, soybeans...)
People with fat absorption disorders (liver, pancreatic disease, gallbladder disease, etc.).
People who are dieting according to a separate treatment regimen
In addition, do not use fried oil to fry again and again, because high temperatures can produce toxic compounds. In particular, seed oil in ultra-processed foods should also be limited.
