Soybean Oil Risks

Category: Diet and Nutrition

Trans fats raise blood levels of artery-clogging LDL (bad) cholesterol while lowering HDL (good) cholesterol, and are linked to heart disease. They may also increase the risk of certain cancers. Since January, 2006 the Food and Drug Administration (FDA) has required manufacturers to list the amount of trans fat on nutrition labels. This requirement has increased the demand for genetically modified soybeans that do not require hydrogenation to create oil. The process of hydrogenation creates trans fats. However, this new variety of soybean oil contains significantly high levels of harmful omega-6 fats.

The demand for the new soybean oil is outstripping the supply. Food companies have recruited farmers to grow more of the new beans. Although soybean oil is a polyunsaturated fat and not a trans fat, the problems outweigh the benefits. Omega-6 vegetable oils, such as soybean oil, lower both good and bad cholesterol. Many fast foods, junk foods and baked goods are now containing these modified oils. The excessive consumption of omega-6 fats has been linked to heart disease, cancer and other chronic illnesses. Instead, experts recommend avoiding highly processed foods and increasing intake of omega-3 fats found in fish oil, flax seeds, and walnuts, as well as omega-9 fats found in olive oil. These fats raise the blood levels of good cholesterol while lowering bad cholesterol, and decrease the risk of heart disease, certain cancers and inflammatory diseases.

Research reports that polyunsaturated oils that contain linoleic acid, such as soybean, canola, sunflower, and corn oils, can be dangerous when used for cooking. One study, presented at the American Oil Chemists Society annual meeting in Salt Lake City, found that high amounts of a fatty acid-derived toxin, called 4-hydroxy-trans-2-nonenal (HNE), accumulate in heated or reheated vegetable oils. HNE toxins have been linked to an increased risk for heart disease, cancer, Alzheimer's disease, Parkinson's disease and other chronic illnesses. The researchers recommend that people avoid foods fried in polyunsaturated vegetable oils.

"If a person is concerned about the health aspects of HNE, then my recommendations would be to never heat any oil to the point of smoking and, as far as cooking at home goes, just use the oil one time," says Jeannie Moloo, spokesperson for the American Dietetic Association, in a statement to the press. "And avoid eating fried foods in restaurants."


REFERENCES:
1. Wake up America! Even improved soybean oil isn't good for you. Mercola.com: http://www.mercola.com/2006/mar/4/wake_up_america_even_improved_
soybean_oil_isnt_good_for_you.htm

2. Demand for soybean oil outpacing supplies. Yahoo News, February 17, 2006.

3. Mundell EJ. Reheating vegetable oil releases toxin: study. HealthCentral, May 6, 2005.

4. Gavalas E. Yogi in the Kitchen, New York, NY: Avery Penguin Group, 2005.

Posted by Elaine Gavalas on November 15, 2013 10:00 AM