People started eating more seed oils like corn and soybean oil in the early 1900s, and about 10 to 20 years later, heart disease became a big killer—this pattern makes some wonder if those oils might have played a role.

Countries where people eat more linoleic acid, like the U.S. and Israel, have had higher rates of heart disease deaths, while countries like Japan and Greece, where people eat less of it, have had much lower rates — suggesting a possible link between this fat and heart disease.

Prior to the widespread consumption of industrial seed oils and refined carbohydrates in the early 20th century, clinical cases of atherosclerotic cardiovascular disease were exceptionally rare in human populations consuming diets high in animal fats.

The introduction of industrial seed oils into the American food supply coincided temporally with the emergence and exponential rise in recorded cases of cardiovascular disease and metabolic disorders.

The historical incidence of acute myocardial infarction in the United States was negligible prior to the widespread introduction of industrial seed oils in the early 20th century.

Eating a lot of seed oils over a long time causes a type of fat called linoleic acid to build up in your body fat, which then triggers ongoing internal damage to your cells.