Use of vegetable oils like soybean, canola, corn and sunflower oils can lower heart disease risk, suggest University of Missouri researchers.
Kevin Fritsche, along with Guy Johnson, an adjunct professor of food and human nutrition at the University of Illinois, conducted one of the most thorough studies on linoleic acid (LA) questioning whether this fatty acid promoted inflammation in humans.
When the evidence from numerous clinical trials was gathered and examined, Fritsche said it was clear that LA consumption did not promote inflammation in healthy people.
Fritsche and Johnson reviewed 15 clinical trials that studied nearly 500 adults as they consumed various forms of fats, including vegetable oils.
The researchers could find no evidence that a diet high in linoleic acid had any links to inflammation in the body.
Due to this discovery, the researchers say that it is important to continue following the current recommendations from the Institute of Medicine and the American Heart Association to use vegetable oil when cooking and consume between two and four tablespoons of vegetable oil daily to reach the necessary amount of linoleic acid needed for a heart-healthy diet.
The study has been published in the Journal of the Academy of Nutrition and Dietetics.