4 cooking oils that should be completely avoided to prevent heart attacks

Cooking oil is an integral part of every kitchen. And while we think that buying organic cooking oils is the key to healthy living, the truth is far-fetched. Time and again it is proven that there are many cooking oils that are not good for the human heart and should be avoided. As per experts, these oils contain artificial trans fats and are strongly linked to increased LDL (bad) cholesterol and decreased HDL (good) cholesterol, elevating heart disease risk. As per a study by the National Library of Medicine, replacing polyunsaturated and monounsaturated fat-rich oils with tropical oils can significantly increase low-density lipoprotein cholesterol (LDL-C), a known risk factor for CVD. Some studies also suggest that excessive consumption of omega-6-rich oils, common in refined vegetable oils, may promote inflammation, a contributing factor to heart disease. This piece of information talks about 4 such cooking oils that one should completely avoid to prevent heart attacks.

Margarine is a major source of trans fatty acids and it is said that its consumption can increase the risk of coronary heart disease. As per a study published by the National Library of Medicine, it is said that consumption of trans fatty acids increases the risk of coronary heart disease (CHD).

Corn oil is high in omega-6 polyunsaturated fats. While omega-6 is needed, eating too much can cause chronic inflammation. This inflammation can damage arteries, cause plaque buildup, and raise the risk of heart attacks and strokes. A study published by Schulich School of Medicine & Dentistry says that corn and safflower oil, which are rich in omega-6 linoleic acid but contain almost no omega-3 α-linolenic acid, are not associated with beneficial effects on heart health according to recent evidence. As per experts, these harmful compounds are associated with arterial inflammation and cardiovascular disease.

While this may sound bizarre, studies suggest that excessive consumption of coconut oil is also linked to risk of heart diseases. It contains saturated fat and diets high in saturated fat are strongly associated with increased LDL (bad) cholesterol, a major risk factor for heart attacks. Even the American Heart Association advises limiting coconut oil due to its saturated fat content and the World Health Organization (WHO) recommends keeping saturated fat below 10% of daily calories. Hence, one should always limit the consumption of coconut oil to moderation to lead a healthy life.

Vegetable oils are good and one of the essential dietary components in daily food consumption. However, the benefits of vegetable oil can be deteriorated by repeated heating that leads to lipid oxidation. As per a study by the National Library of Medicine, it is said that practice of using repeatedly heated cooking oil can impact the health. It says that prolonged consumption of the repeatedly heated oil has been shown to increase blood pressure and total cholesterol, causing vascular inflammation as well as vascular changes which predispose to atherosclerosis.

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