Seed oils, such as soybean, canola, and corn oil, are widely used in cooking but pose potential health risks due to their high omega-6 fatty acid content and processing methods. These oils, often refined using high heat and chemicals, can contribute to chronic inflammation when consumed in excess, as the imbalance of omega-6 to omega-3 fatty acids disrupts the body’s inflammatory response, potentially increasing the risk of heart disease, obesity, and other inflammatory conditions.
The oxidation of polyunsaturated fats in seed oils during cooking or storage produces harmful compounds like aldehydes, which may damage cells and contribute to cancer risk. Additionally, some seed oils contain trans fats from partial hydrogenation, further elevating cardiovascular risks. Replacing seed oils with healthier alternatives like olive oil or avocado oil, which have more balanced fatty acid profiles, supports better long-term health outcomes, though moderation and dietary context remain critical.
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