Polyunsaturated oils, while decreasing cholesterol, may simultaneously promote inflammation throughout the body, says Philip C. Calder, a professor of nutritional immunology at the University of Southampton, in England, who wrote an editorial accompanying the new analysis. This inflammation may initiate heart disease and “outweigh any possible good effect” of the oils.
Researchers say we have not fully understood how cholesterol affects heart disease but they will jump to conclusions to suggest to substitute animal fat to omega-6-rich polyunsaturated fat. This also does show that genetic has a lot to do with it too.
http://search.proquest.com/nytimes/docview/1317452716/13D54F57C6D67715EF2/11?accountid=29054
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