How Soybean Oil Changed American Health: A 20th Century Review

Dr. Kumar’s Take:

Over the 20th century, the American diet shifted dramatically — mostly because of a massive rise in soybean oil. This study shows that linoleic acid (an omega-6 fat) increased over 1000-fold, crowding out healthier omega-3 fats like EPA and DHA in our bodies. If you want to improve your tissue omega-3 levels, a big step is to lower your intake of seed oils like soybean oil.

Key Takeaways:

✔ Soybean oil consumption increased by more than 1000 times between 1909 and 1999.
✔ Linoleic acid intake rose from 2.79% to 7.21% of daily calories, driving down omega-3 levels in body tissues.
✔ The omega-3 index, a marker for heart health, dropped nearly in half over the century.

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Linoleic Acid in Body Fat Has More Than Doubled in the U.S. Since 1960

Dr. Kumar’s Take:

In this important study, researchers found that the amount of linoleic acid (LA)—a type of omega-6 fat found in seed oils—has more than doubled in the body fat of Americans since 1959. This sharp increase mirrors our rising intake of seed oils like soybean oil. Because LA affects inflammation, metabolism, and hormone signaling, this shift may help explain why chronic health conditions like obesity and diabetes have become more common during the same period.

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Are Vegetable Oils Harming Your Heart? The Oxidized Linoleic Acid Hypothesis Explained

Dr. Kumar’s Take:

This important review highlights how the dramatic rise in omega-6 vegetable oil consumption, especially linoleic acid, may be a hidden driver behind heart disease. It is not just LDL cholesterol, but the oxidation of linoleic acid inside LDL particles that triggers harmful changes leading to atherosclerosis. Reducing industrial seed oils (like soybean, corn, and sunflower oils) and increasing omega-3 intake may protect the heart by lowering oxidized LDL levels.

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