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Too much linoleic acid can lead to higher levels of inflammatory signaling molecules like PGE2, which may encourage cancer growth by increasing estrogen production in fat tissue and activating...
When too much linoleic acid is consumed, it can break down in cell membranes to form harmful chemicals like 4-HNE that damage the energy-producing parts of cells, which may create conditions...
Since the early 1900s, the amount of linoleic acid in the average Western diet has more than tripled, coinciding with a sharp increase in cancer diagnoses, indicating a possible link between higher...
Adding oil to raw vegetables helps most people absorb more vitamins and plant pigments, but not everyone benefits equally—genetics, gut health, and how the food is prepared also matter, so...
Vitamin E from raw vegetables is absorbed more easily than plant pigments like beta-carotene, possibly because it doesn’t get broken down in the gut and dissolves better in fat, meaning it doesn’t...
For vitamin K1 in raw vegetables, some people absorb much more when they eat oil with their salad, while others don’t benefit at all—this suggests that gut bacteria or other individual factors may...
Some people absorb more vitamins and plant pigments from raw vegetables than others, and those who absorb one well tend to absorb all of them well, indicating that similar biological processes...
Adding between 4 and 32 grams of oil to raw vegetables improves how much of certain vitamins and plant pigments your body absorbs, with the best results seen at 4 to 8 grams—enough to be included in...
Even a very small daily intake of industrial trans fats—0.05% of calories—can lead to hundreds or thousands of additional heart disease cases each year in the U.S., depending on how the risk is...
Even a tiny amount of industrial trans fats—0.05% of daily calories—raises bad cholesterol and lowers good cholesterol, which raises the risk of heart disease. This finding is from the abstract...
Even a small amount of industrial trans fats in the diet—equivalent to 0.05% of daily calories—can lead to hundreds or thousands of additional heart disease cases each year in U.S. adults, compared...
When people drink alcohol at high levels, only diabetes stands out as a major risk factor for serious liver disease — other metabolic issues like obesity or cholesterol levels don’t add extra risk in...
Even small increases in insulin resistance — a measure of how poorly the body responds to insulin — are linked to a higher risk of developing serious liver disease, even in people who don’t yet have...
People with lower levels of LDL cholesterol have a higher risk of developing severe liver disease, which may indicate that low LDL is a sign of metabolic problems rather than a direct cause of liver...
People with type 2 diabetes have a much higher risk of developing serious liver disease over time, and this risk is dramatically higher if they also drink alcohol at levels considered risky.
Even at levels of alcohol consumption considered low-risk, drinking more alcohol each week is linked to a slightly higher chance of developing serious liver disease over time, even when accounting...
Avocado and olive oil produce far fewer toxic aldehydes than soybean or corn oil when fried, because their monounsaturated fats are more stable under high heat.
When soybean oil is fried, its omega-3 fats break down into specific toxic aldehydes like propanal, which don't form in corn oil even though both oils have the same amount of polyunsaturated fats.
The mixture of toxic aldehydes formed when frying soybean oil is chemically different from those formed when frying corn oil, because soybean oil contains omega-3 fats that break down into specific...
When heated to frying temperatures, soybean oil breaks down into more toxic aldehydes than avocado or olive oil because it contains more polyunsaturated fats, which are less stable under heat.
When heated to frying temperatures, soybean oil produces more of certain toxic aldehydes like propanal than corn oil, even when both oils have the same amount of polyunsaturated fats, because soybean...
Even after accounting for factors like smoking, weight, blood pressure, and diabetes, people with different long-term drinking patterns still show different risks of heart disease and death, but it’s...
People who used to drink heavily but later cut back still have higher death rates than those who consistently drank small amounts, indicating that reducing heavy drinking doesn't fully reverse the...
Women whose alcohol intake rises and falls over many years have higher risks of heart disease and death than those who drink steadily in small amounts, but men with similar patterns do not show the...