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Coronary heart disease became a leading cause of death around the same time that industrially refined seed oils started being widely added to human diets.
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.
Pre-20th century human populations exhibited prevalence rates of cardiovascular disease, obesity, and type 2 diabetes below 1–5%, coinciding with minimal consumption of industrially processed seed oils.
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.
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