Broadly speaking, I’d say the evidence decently points to yes most trans polyunsaturated fats are probably harmful. But I definitely agree, that lumping various fatty acids, amino acids and carbohydrates into big groups hides their extreme individual complexity.
One possible exception to the “trans fat bad” thing for example is that when I last looked into it several years ago, Conjugated Linoleic Acid (“CLA”) which can be either cis or trans were generally regarded as probably beneficial.
Though frankly I’ve no idea how that would be. Regular linoleic acid itself is considered harmful (at least in the historically excessive amounts we are currently exposed to). It suppresses mammalian metabolism (being required by hibernators to induce the start of their winter torpor cycling), is very prone to oxidizing and generating free radicals and lipid peroxides which cause havoc in lipoproteins and blast holes in cardiovascular tissue, and even without all that it’s breakdown products tend to increase inflammation, though this can be paradoxically hidden by linoleic acid’s ability to suppress the immune system. But somehow when you conjugate three of the things together and get CLA, it behaves differently and can seemingly scavenge for free radicals.
Unless I'm misremembering a lot of the benefits of CLA did not prove out with subsequent studies and it always came with general health caveats alongside the potential benefits (primarily to visceral abdominal fat, IIRC).
It could also be a category error: Vegetable seed oils seem to correlate strongly with bad health outcomes. Meanwhile, other oils (e.g. olive oil) with similar levels of the same types of fatty acids have better outcomes.
Is it the type of fat, or the process through which it's extracted, that's most important? I don't know if the answer is as clear as we'd like it to be.
Going back to the article: Isn't it possible that the trans fat in question is actually toxic like other trans fats, but in a way that's narrowly beneficial in this circumstance?
I skimmed your video and it's the same old low-carb narratives with very little evidence cited which should always be a red flag. People who can't point to our best metaanalyses or human health outcome research on something to back their point will generally spin narratives because it's all they have left to do.
When vegetable/seed oils are turned into solid fats, like shortening or margarine, trans fats (in particular, partially hydrogenated oils) occur. They have only recently been restricted in the US, at least to some extent. They cause heart disease.
> Partially hydrogenated vegetable oils were an increasingly significant part of the human diet for about 100 years, especially after 1950 as processed food rose in popularity.[66] The deleterious effects of trans fat consumption are scientifically accepted.
> The most important health risk identified for trans fat consumption is an elevated risk of coronary artery disease (CAD).[72] A 1994 study estimated that over 30,000 cardiac deaths per year in the U.S. are attributable to the consumption of trans fats.[30] By 2006 upper estimates of 100,000 deaths were suggested.[73] A comprehensive review of studies of trans fats published in 2006 in the New England Journal of Medicine reports a strong and reliable connection between trans fat consumption and CAD, concluding that "On a per-calorie basis, trans fats appear to increase the risk of CAD more than any other macronutrient, conferring a substantially increased risk at low levels of consumption (1 to 3% of total energy intake)".[60]
That's true but it's a separate matter. Yes, vegetable and seed oils can be unhealthy if they are processed into trans fats, but otherwise they can be healthy.
Whole Foods, for example, banned trans fats 20 years ago, but they sell many products with vegetable and seed oils, and those are generally healthy.
Two YouTube videos and a blog has the same credibility as one YouTube video.
>certain types of vegetable oil and hydrogenated oil shortened the survival of stroke-prone spontaneously hypertensive rats by decreasing platelet number, increasing hemorrhagic tendency and damaging kidney functions, which could not be accounted for by their fatty acid and phytosterol compositions.[0]
The whole article is worth a read. Note this is about vegetable oils in general but the discussion at hand is about lipids from meat vs lipids from other sources.
Is it just me, or is the nutrivore website unbearably slow? It's taking several seconds to render on each chunk of page scrolling, and I'm on a maxed out m2
