As discussed previously, ApoB and other component of LDL-cholesterol are prone to oxidation and modification, which is known to initiate the process of atherosclerosis leading to heart disease.
Evidence suggests diets rich in omega-6 seed oils increase LDL susceptibility to oxidation.
Here’s the science:
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DiNicolantonio, J. J. & O’Keefe, J. H. Omega-6 vegetable oils as a driver of coronary heart disease: the oxidized linoleic acid hypothesis. Open Hear 5, e000898 (2018).
01:00 Industrial seed oils make your LDL more prone to oxidation.
02:00 Omega 6 linoleic acid is from vegetable oil.
03:20 The half life of linoleic acid in fat tissue is about 2 ½ years.
05:30 There is a link between consuming omega 6 vegetable oils and heart disease.
06:30 Linoleic acid is in higher concentrations in people with coronary artery disease.
06:45 LDL must be oxidized for the development of atherosclerosis.
08:25 Oxidation of LDL is initiated by the oxidation of linoleic acid contained within the LDL particles.
09:25 Oxidized LDL is toxic to endothelial cells of your cardiovascular system and more.
10:20 A diet higher in oleic acid, decrease LDL susceptibility to oxidation.
11:00 Oxidized LDL creates secondary product that that causes damage within the vessels.
11:08 When saturated fat plus trans fat is replaced with omega 6 vegetable oils, there is an increase in all cause mortality and cardiovascular mortality.
13:05 Exposure of the endothelium to linoleic acid is an initial step in the creation of atherosclerosis.
13:30 Consuming more linoleic acid increases the amount of linoleic acid within the aortic plaques.