Correlation to increased consumption of hidden trans fats looks like a promising angle for figuring out some of the conflicting data.
I don’t have a cite handy, but proportion of free acids was found to strongly increase with repeated heating of vegetable oils in cooking. There’s a story here where pufa is more fragile, and incorporation of damaged fats into bodily tissue is not good. In particular, fat cells made up of damaged fats might mess with normal lipid balance processes. This is one possible story for why processed meats are so bad. We’d be doubling up on this process, feeding animals such that they have lots of damaged fats in their tissues (eg we feed pigs expired candy because it is cheap, and high BMI is desirable), killing and processing them such that it’s even more damaged, and then eating it.
Overall, I’m bullish on the story that processing is bad, potentially through multiple mechanisms.
I’m bearish on pufa being bad in generality, if it were I don’t think we’d see some of the strongest effects in nutrition science on reduced mortality from nuts and fish. I personally consume both raw on the processing is bad story.
It depends on how processed the PUFA is—many PUFAs in processed foods are highly heated up. Processing PUFAs in high heat is what causes peroxidizeable aldehydes/acrolein/9-HNE/advanced lipid peroxidation end-products (ALEs)/etc
But PUFAs in soybeans (or sunflower seeds w/o extra procesing) themselves are way less likely to be bad, and this is what the epidemiological evidence hints at.
For whatever reason, PUFAs are VERY strongly protective against heart disease (b/c they lower LDL) and insulin resistance. These are the leading causes of death on western populations, but this does not make PUFAs equally protective on all diseases, especially those who already have very low risk of death from heart disease/insulin resistance.
Fish oil (omega-3′s) are also WAY more easily damaged/peroxided than even omega-6′s. People usually don’t fry food with omega-3′s the way they do with omega-6′s, but if they did, would we see the opposite association with omega-3′s that we usually see? [note omega-3′s still fail to increase lifespan as per ITP]
Whether omega-6′s convert into pro-inflammatory or anti-inflammatory metabolites of arachidonic acid (BOTH are possible) depends highly on one’s D6D genotype.
Correlation to increased consumption of hidden trans fats looks like a promising angle for figuring out some of the conflicting data.
I don’t have a cite handy, but proportion of free acids was found to strongly increase with repeated heating of vegetable oils in cooking. There’s a story here where pufa is more fragile, and incorporation of damaged fats into bodily tissue is not good. In particular, fat cells made up of damaged fats might mess with normal lipid balance processes. This is one possible story for why processed meats are so bad. We’d be doubling up on this process, feeding animals such that they have lots of damaged fats in their tissues (eg we feed pigs expired candy because it is cheap, and high BMI is desirable), killing and processing them such that it’s even more damaged, and then eating it.
Overall, I’m bullish on the story that processing is bad, potentially through multiple mechanisms.
I’m bearish on pufa being bad in generality, if it were I don’t think we’d see some of the strongest effects in nutrition science on reduced mortality from nuts and fish. I personally consume both raw on the processing is bad story.
It depends on how processed the PUFA is—many PUFAs in processed foods are highly heated up. Processing PUFAs in high heat is what causes peroxidizeable aldehydes/acrolein/9-HNE/advanced lipid peroxidation end-products (ALEs)/etc
But PUFAs in soybeans (or sunflower seeds w/o extra procesing) themselves are way less likely to be bad, and this is what the epidemiological evidence hints at.
For whatever reason, PUFAs are VERY strongly protective against heart disease (b/c they lower LDL) and insulin resistance. These are the leading causes of death on western populations, but this does not make PUFAs equally protective on all diseases, especially those who already have very low risk of death from heart disease/insulin resistance.
Fish oil (omega-3′s) are also WAY more easily damaged/peroxided than even omega-6′s. People usually don’t fry food with omega-3′s the way they do with omega-6′s, but if they did, would we see the opposite association with omega-3′s that we usually see? [note omega-3′s still fail to increase lifespan as per ITP]
What I am concerned is if they change cell membrane composition long-term in a way that makes cell membranes more easily peroxidized (animals with more saturated lipid membranes live longer, though there are ways to fix the damage, as Gustavo Barja knows—Longevity and Evolution (Aging Issues, Health and Financial Alternatives) 1 )
Whether omega-6′s convert into pro-inflammatory or anti-inflammatory metabolites of arachidonic acid (BOTH are possible) depends highly on one’s D6D genotype.
more info I collected: https://www.crsociety.org/topic/18298-are-omega-6s-healthy-or-really-bad-or-does-it-depend-on-how-theyre-processed-and-d6d-genotype/#comment-45956