Inflammatory Oils

Vegetable Oils

Vegetable oils rich in polyunsaturated fatty acids, particularly those high in linoleic acid (such as corn oil, soybean oil, and sunflower oil), have been associated with metabolic inflammation. Excessive consumption of these oils leads to an imbalance in the omega-6/omega-3 fatty acid ratio, which can promote an inflammatory response in the body. While omega-6 fatty acids are essential, their excessive intake relative to omega-3s encourages the production of pro-inflammatory cytokines, contributing to chronic inflammatory conditions such as obesity, cardiovascular diseases, and type 2 diabetes (Simopoulos, 2002; Calder, 2010).

Références :

Calder, P. C. (2010). Omega-3 fatty acids and inflammatory processes: From molecules to man. Biochemical Society Transactions, 38(1), 211-215. https://pubmed.ncbi.nlm.nih.gov/28900017/

Simopoulos, A. P. (2002). The importance of the ratio of omega-6/omega-3 essential fatty acids. Biomedicine & Pharmacotherapy, 56(, 365-379. https://pubmed.ncbi.nlm.nih.gov/12442909/

Huiles Végétales

Les huiles végétales riches en acides gras polyinsaturés, en particulier les huiles riches en acide linoléique (comme l’huile de maïs, de soja, et de tournesol), ont été associées à l’inflammation métabolique. Une consommation excessive de ces huiles entraîne un déséquilibre dans le ratio d’acides gras oméga-6/oméga-3, qui peut favoriser une réponse inflammatoire dans l’organisme. Les acides gras oméga-6, bien qu’essentiels, lorsqu’ils sont consommés en excès par rapport aux oméga-3, favorisent la production de cytokines pro-inflammatoires, contribuant ainsi à des conditions inflammatoires chroniques, telles que l’obésité, les maladies cardiovasculaires, et le diabète de type 2 (Simopoulos, 2002; Calder, 2010).

Références :

Calder, P. C. (2010). Omega-3 fatty acids and inflammatory processes: From molecules to man. Biochemical Society Transactions, 38(1), 211-215. https://pubmed.ncbi.nlm.nih.gov/28900017/

Simopoulos, A. P. (2002). The importance of the ratio of omega-6/omega-3 essential fatty acids. Biomedicine & Pharmacotherapy, 56(, 365-379. https://pubmed.ncbi.nlm.nih.gov/12442909/

Repost of Image and text below from Mark Hyman, MD

Drop a YES below if you’re ready to rethink your oil intake!

Eating poor-quality fats leads to stiff, rigid cell walls that slow down your cells and increase inflammation. Not all fats are created equal—there are good, questionable, and bad fats. For years, we've been advised to eat the wrong types!

Your body needs omega-3 fats to build flexible, responsive cells and reduce inflammation. Great sources of omega-3s include wild-caught salmon, sardines, flaxseed oil, walnuts, and sea vegetables.

Our ancestors had a balance of omega-6 and omega-3 fats, but today, refined oils skew our intake toward omega-6, increasing disease risk. The more omega-3s you eat, the less inflammation—especially for your brain and heart!

Boost your intake with wild fish, nuts, seeds, grass-fed meats, avocados, and extra-virgin olive oil.