Researchers fed mice a diet rich in soybean oil, analyzing their metabolism of linoleic acid, an omega-6 fatty acid that makes up a large portion of the oil. When metabolized, it breaks down into oxylipins, molecules associated with weight gain.
By Franklin Delgado
Los Angeles, December 1 (La Opinion).- A study of the University of California, Riversidepublished in the Journal of Lipid Researchindicates that soybean oil, the most consumed in USAcould be linked to the obesity. Research reveals how the body processes linoleic acida main component of this oil, and its possible impact on weight gain.
For the study, researchers fed mice a diet rich in soybean oilanalyzing its metabolism of linoleic acid, a omega-6 fatty acid which makes up a large part of soybean oil. This, when metabolized, is broken down into oxylipins, molecules associated with weight gain.
A genetic line of mice designed to alter the ability to convert linoleic acid into oxylipins was then used. These mice showed significantly less weight gain compared to normal mice that consumed the same diet.
“This may be the first step in understanding why some people gain weight more easily than others on a diet rich in soybean oil,” states Sonia Deol, a biomedical scientist at UCR and author of the study, in a press release.
Implications of the results
The study suggests that not only the calories in the oil are the problem, but also the metabolism of linoleic acid in the body. The researchers noted that certain oxylipins derived from this acid are associated with obesity in normal mice.
It should be noted that soybean oil is the most used in home and restaurant cooking, due to its affordable price and neutral flavor. It is widely used in packaged snacks, fast food and fried foods.
However, the researchers emphasize that the study does not claim that soybean oil inevitably causes obesity in humans, but highlights a biochemical mechanism that may help explain why diets rich in this oil can promote weight gain in animal models.
Despite the findings, the authors emphasize that the results applied to humans are limited. The complexity of human metabolism means that this study in mice shows a possible relationship, but it cannot be generalized to obesity in people.
How much linoleic acid do Americans consume?
Researchers warn that consuming a small amount of linoleic acid is actually necessary for human health and is part of a healthy diet. However, there has been a “notable increase” in oil consumption over the past 50 years.
They note that the necessary amount of linoleic acid for health is about one to two percent of a person’s caloric intake. But most Americans have a much higher intake of linoleic acid, making up 15 to 25 percent of their caloric intake, according to the study authors.
Frances Sladek, a professor of cell biology at UCR and also an author of the study, told Newsweek that the problem is that “processed foods are becoming an increasingly important part of our diet and many of those foods contain soybean oil, or corn oil, safflower seed oil, sunflower seed oil; all of these seed oils are composed of large amounts of linoleic acid, just like soybean oil.”
Alternatives on the market
There are several healthy alternatives to soy oil for everyday cooking that can provide different nutritional benefits and flavors to dishes. Some notable options are:
- Olive oil: Rich in monounsaturated fatty acids, it promotes cardiovascular health and is widely used in the Mediterranean diet.
- Sesame oil: With an intense flavor and antioxidant properties, it is ideal for low temperatures and to add aroma and flavor to foods.
- Peanut oil: Contains vitamin E and monounsaturated fatty acids, and its refined versions withstand high temperatures, making it suitable for frying.
- Grape seed oil: Withstands high temperatures, is rich in polyphenols and contains omega 3 fatty acids, beneficial for the body.
- Coconut oil: Although it is high in saturated fat, its medium chain triglycerides can increase good cholesterol; It is stable at high temperatures.
- Rice oil: Contains antioxidants and phytosterols, it also tolerates heat well and is frequently used in Indian cuisine.
Other options include canola oil, mustard oil, and fruit or vegetable purees that provide additional benefits without saturated fat. Each one has particular characteristics in flavor, composition and appropriate use depending on the cooking temperature.