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 (if you don’t account for cofounders, some studies show that people with dementia have longer lifespans/”lower rates of aging” but that’s b/c people with dementia tend not to die from the other causes of aging first).
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.
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 (if you don’t account for cofounders, some studies show that people with dementia have longer lifespans/”lower rates of aging” but that’s b/c people with dementia tend not to die from the other causes of aging first).
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