food · Tracked item
Polyunsaturated fats (linoleic acid / seed oils)
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▲ Strong endorse
1 recommendation across 1 expert · 1 episode
1 endorse
0 nuanced
0 avoid
Who's on the record
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Guest recommendation
Substituting polyunsaturated fats (including seed oils like corn, safflower, canola, soybean) for saturated fat lowers LDL and reduces cardiovascular events; they are not uniquely harmful.
“on balance, you're still better off with the polyunsaturated fats
TP▶ 1:34:00DosageSubstitute for saturated fat in roughly 1:1 isocaloric ratioCaveatsDon't use seed oils repeatedly for deep frying in thin layers at high heat over long periods; in those conditions oxidation products and trans fats accumulate.Certaintyexplicitrecommendation