What Is Causing Cardiovascular Disease – Rancid Vegetable Oils
Yesterday we talked about processed foods and today we are going to discuss rancid vegetable oils, another major factor that is causing cardiovascular disease. Both go hand in hand, as rancid vegetable oils are often used in processed foods as a cheap source of fat. Rancid vegetable oils are also found in most fried foods, as well as almost all packaged snacks and baked goods.
Take a walk down nearly every grocery store aisle and note the ingredients used in these products. Nearly all of them contain corn, cottonseed, canola, safflower, soybean, or sunflower oil. People who eat the Standard American Diet are literally being flooded with these toxic vegetable oils.
Strengthening Each Leg Of The 3-Legged Stool For Optimal Cardiovascular Health
The 3-legged stool analogy describes the base required to maintain optimal cardiovascular health. Minimizing stressors, optimizing gut health, and improving epigenetic expression all form the foundation for good overall health.
Stressors are everywhere. In addition to rancid vegetable oils, processed foods, toxins, and day-to-day stress all take a toll on our cardiovascular health. When our bodies become overwhelmed with stressors, they decrease our capacity to adapt to stress. Imagine a bucket that represents the amount of stressors we can adapt to. When we are under the influence of more stressors than can fit in the bucket, symptoms manifest.
Typically, it’s not just one big stressor that fills up the bucket. Similar to a perfect storm, it is the combination of many small stressors that eventually overflow the bucket. If we don’t quickly empty or at least reduce the stressors in our bucket, this is when diseases like cardiovascular disease develop.
To truly manage our stress levels and avoid overflowing our buckets, we need to take a multi-faceted approach. This includes both reducing our exposure to stressors and improving our body’s ability to eliminate toxins by upregulating cellular detox pathways. By doing so, we can effectively open up a drain at the bottom of our stress bucket so it streams out naturally and doesn’t overflow.
Read about the perfect storm of stressors that made me unexplainably ill and how I made myself well again.
Enhancing Cell Function Through The 5Rs
Processed food, rancid vegetable oils, and toxins cause cardiovascular disease because they cause chronic inflammation, particularly in the cellular membrane.1 While avoiding vegetable oil is essential for reducing inflammation, it’s equally crucial to address the root cause of cellular toxicity. This is where implementing the 5Rs comes into play.
R1 – Remove The Source
The first step in the 5Rs approach is removing factors that contribute to cellular toxicity, such as processed foods, vegetable oils, heavy metals, chemicals, and stressors. These toxins lead to inflamed cellular membranes, blocking nutrient intake and waste removal from cells.
R2 – Regenerate Cellular Membranes
Cellular membrane inflammation not only disrupts essential functions but also affects ATP synthesis, the process responsible for producing energy in cells. By regenerating the cellular membrane, we are able to improve nutrient flow and optimize detox pathways, crucial for preventing cardiovascular disease.2
R3 – Restore Cellular Energy
When toxins overwhelm our cells, ATP production is depleted, leading to a lack of energy and impaired cellular detox. This is why we must restore cellular ATP production, as well as glutathione production, to regain our health.3
R4 – Reduce Cellular Membrane Inflammation
While detoxifying cells decreases inflammation, there’s a complex feedback loop known as the NO/ONOO cycle that perpetuates it. To break this cycle and reduce cellular membrane inflammation, targeted nutraceuticals are employed.4
R5 – Reestablish Methylation
Methylation is a vital process for various cell functions, including detoxification and gene expression. However, exposure to toxins disrupts this process, leading to the creation of harmful genes that promote disease. Nutraceuticals are required to restore proper methylation patterns.5
By implementing the 5Rs approach, we are able to address cellular toxicity, optimize cellular function, put an end to cellular membrane inflammation, and promote the formation of ideal genes, thereby targeting the upstream causes of cardiovascular disease.
Find out how we use the 5Rs as a roadmap to fix the cell in our free Webinar.
The History Of Vegetable Oil
Animal fats were exclusively used for cooking throughout human history. However, with the rise of vegetable oil production in the 1900s, there was a shift away from animal fats like butter and lard due to their higher cost and limited availability.
One notable event that contributed to the decline of using animal fats for cooking was World War II. Pigs were raised for their high fat content to make nitroglycerine, the main component in dynamite. Due to shortages and rationing, people were forced to find alternative sources for cooking. As is typical, large corporations found a way to profit by marketing seed-based oils as a healthier option than lard. This led to a surge in the use of vegetable oils, especially soybean oil, which became widely used in margarine production.6
How Quickly Do Vegetable Oils Go Rancid?
Rancidity is the breakdown of fats or oils into smaller molecules called free fatty acids through exposure to oxygen. This process is accelerated by factors such as light, heat, moisture, and air.
Oils with a high level of polyunsaturated fatty acids, such as corn, sunflower, and soybean oil, are more prone to rancidity compared to oils with higher levels of monounsaturated or saturated fatty acids. This is because polyunsaturated fatty acids have more double bonds that are susceptible to oxidation.
Oils extracted using chemical processes are more prone to rancidity compared to cold-pressed or expeller-pressed oils. This is because the chemicals used in extraction damage the structure of the fatty acids, making them more susceptible to oxidation.
The typical recommendation is to store oils in a cool, dark place with minimal exposure to air and keep the lid tightly closed after each use. However, even if stored properly, vegetable oils quickly break down and become rancid.
In most cases, by the time vegetable oil is displayed on grocery store shelves, it is already rancid. Even worse, as soon as vegetable oils are opened, rancidity accelerates significantly. This is why the majority of products that contain seed-based oils are rancid, even if they use preservatives.7
Preservatives Used In Vegetable Oils
BHA is a synthetic preservative commonly used in vegetable oils to prevent spoilage and extend their shelf life. However, it has been shown to disrupt hormone levels. Similar to BHA, BHT is a synthetic preservative added to vegetable oils that has also been associated with hormonal imbalances.8
What Is Causing Cardiovascular Disease – Rancid Vegetable Oils
Rancid vegetable oils are a major culprit in the development of cardiovascular disease. These oils contain high levels of rancid omega-6 fatty acids, which have been shown to drive inflammation in cellular membranes. This cellular membrane inflammation has been linked to the development and progression of many chronic diseases, including cardiovascular disease.9
How Rancid Oils Contribute To Cellular Membrane Inflammation
The main components of cellular membranes are proteins and lipids. The most abundant type of lipid in cell membranes is phospholipids, which make up about 50% of the membrane. These molecules have a hydrophilic (water-loving) head and a hydrophobic (water-fearing) tail, making them ideal for forming a barrier between the inside and outside of the cell.
Phospholipids are made up of two fatty acids, a phosphate group, and a glycerol molecule. These fatty acids can either be saturated or unsaturated, with the latter being further categorized into omega-6 and omega-3 fatty acids.10
When consumed, omega-6 rich rancid vegetable oils are integrated into the phospholipids of cells. This results in long-term cellular membrane inflammation. These rancid omega-6 fatty acids remain in the cellular membrane for months, until they are replaced by new fatty acids. This is one reason why cellular membrane inflammation persists, even after discontinuing the consumption of vegetable oils that contain rancid omega-6 fatty acids.
Excessive consumption of vegetable oils also disrupts the balance of essential fatty acids in our diet. Our bodies require a specific ratio of omega-3 and omega-6 fatty acids for optimal function. Vegetable oils are high in omega-6 fatty acids which, when consumed in excess, further promote inflammation in the body. This is because omega-6 fatty acids are converted into pro-inflammatory compounds, while omega-3 fatty acids have anti-inflammatory properties.11
High Quantities Of Linoleic Acid Found In Vegetable Oil Contributes To Inflammation
Linoleic acid now accounts for around 8-10% of the total energy intake of the Western diet containing vegetable oils. Excessive consumption of omega-6 vegetable oils, particularly linoleic acid, contributes to the development of heart disease and atherosclerosis. Linoleic Acid (LA) contributes to inflammation, which leads to increased cardiovascular disease and other chronic diseases. A high LA intake results in the excess production of arachidonic acid and pro-inflammatory eicosanoids.
In addition to its contribution to atherosclerosis, linoleic acid instigates inflammation in the vascular endothelium, which leads to cardiac arrhythmias and cell death. Dietary patterns rich in linoleic acid are associated with cardiovascular events.12
Health Benefits Of Omega-3 Fatty Acids
On the other hand, long-chain omega-3 fatty acids, found in diets high in alpha-linolenic acid, are inversely related to coronary artery disease. Similarly, clinical studies have shown that diets rich in omega-3 fatty acids slow the progression of coronary artery atherosclerosis. Balancing the intake of omega-6 and omega-3 fatty acids is crucial for minimizing inflammation and reducing the risk of cardiovascular diseases.
It is also noteworthy that linoleic acid is associated with various other health issues, including metabolic syndrome, obesity, and asthma. Therefore, reducing linoleic acid intake, particularly from industrial seed oils, and increasing the proportion of omega-3 fatty acids, contributes to overall improved health and a reduced risk of heart disease.13
What Is Causing Cardiovascular Disease – Heated Vegetable Oils
When we heat cooking oil repeatedly, it leads to lipid oxidation. This process creates harmful compounds like polycyclic aromatic hydrocarbons which are extremely detrimental to our heart health. Reusing vegetable oils is also linked with increased blood pressure, vascular inflammation, and atherosclerosis.14 15
What Is Causing Cardiovascular Disease – Rancid Vegetable Oils
By avoiding rancid vegetable oils and consuming a diet of organic, unprocessed foods, defined in my Cellular Healing Diet, we can avoid what is causing cardiovascular disease. Consuming a healthy diet, combined with supporting the 3-legged stool and implementing the 5Rs, are all critical in improving cardiovascular health. If you want to know more about the 5Rs, check out my free Webinar.
In tomorrow’s blog, I will discuss the third main cause of cardiovascular disease, toxicity.
If you haven’t read yesterday’s blog on processed foods, the first main cause of cardiovascular disease, I encourage you to do so.
References
1 Esmaillzadeh A, Azadbakht L. Home use of vegetable oils, markers of systemic inflammation, and endothelial dysfunction among women. Am J Clin Nutr. 2008 Oct;88(4):913-21. doi: 10.1093/ajcn/88.4.913. PMID: 18842776.
2 Ammendolia, D.A., Bement, W.M. & Brumell, J.H. Plasma membrane integrity: implications for health and disease. BMC Biol 19, 71 (2021). https://doi.org/10.1186/s12915-021-00972-y
3 Vašková J, Kočan L, Vaško L, Perjési P. Glutathione-Related Enzymes and Proteins: A Review. Molecules. 2023 Feb 2;28(3):1447. doi: 10.3390/molecules28031447. PMID: 36771108; PMCID: PMC9919958.
4 Pall M. L. (2013). The NO/ONOO-cycle as the central cause of heart failure. International journal of molecular sciences, 14(11), 22274–22330. https://doi.org/10.3390/ijms141122274
5 Dhar GA, Saha S, Mitra P, Nag Chaudhuri R. DNA methylation and regulation of gene expression: Guardian of our health. Nucleus (Calcutta). 2021;64(3):259-270. doi: 10.1007/s13237-021-00367-y. Epub 2021 Aug 16. PMID: 34421129; PMCID: PMC8366481.
6 Vegetable Oils: A history of fats gone wrong. (2023). Zero Acre Farms. https://www.zeroacre.com/blog/the-history-of-vegetable-oils
7 Gourmet and Specialty Oils – Oklahoma State University. (2017, December 1). https://extension.okstate.edu/fact-sheets/gourmet-and-specialty-oils.html
8 Pop A, Kiss B, Loghin F. Endocrine disrupting effects of butylated hydroxyanisole (BHA – E320). Clujul Med. 2013;86(1):16-20. Epub 2013 Feb 4. PMID: 26527908; PMCID: PMC4462476.
9 Djuricic I, Calder PC. Beneficial Outcomes of Omega-6 and Omega-3 Polyunsaturated Fatty Acids on Human Health: An Update for 2021. Nutrients. 2021 Jul 15;13(7):2421. doi: 10.3390/nu13072421. PMID: 34371930; PMCID: PMC8308533.
10 Gu C, Philipsen MH, Ewing AG. Omega-3 and -6 Fatty Acids Alter the Membrane Lipid Composition and Vesicle Size to Regulate Exocytosis and Storage of Catecholamines. ACS Chem Neurosci. 2024 Feb 21;15(4):816-826. doi: 10.1021/acschemneuro.3c00741. Epub 2024 Feb 12. PMID: 38344810; PMCID: PMC10884999.
11 DiNicolantonio JJ, O’Keefe J. The Importance of Maintaining a Low Omega-6/Omega-3 Ratio for Reducing the Risk of Autoimmune Diseases, Asthma, and Allergies. Mo Med. 2021 Sep-Oct;118(5):453-459. PMID: 34658440; PMCID: PMC8504498.
12 DiNicolantonio JJ, O’Keefe JH Omega-6 vegetable oils as a driver of coronary heart disease: the oxidized linoleic acid hypothesis Open Heart 2018;5:e000898. doi: 10.1136/openhrt-2018-000898
13 Kris-Etherton PM, Richter CK, Bowen KJ, Skulas-Ray AC, Jackson KH, Petersen KS, Harris WS. Recent Clinical Trials Shed New Light on the Cardiovascular Benefits of Omega-3 Fatty Acids. Methodist Debakey Cardiovasc J. 2019 Jul-Sep;15(3):171-178. doi: 10.14797/mdcj-15-3-171. PMID: 31687095; PMCID: PMC6822654.
14 Ng CY, Leong XF, Masbah N, Adam SK, Kamisah Y, Jaarin K. Heated vegetable oils and cardiovascular disease risk factors. Vascul Pharmacol. 2014 Apr;61(1):1-9. doi: 10.1016/j.vph.2014.02.004. Epub 2014 Mar 12. PMID: 24632108.
15 Ganesan K, Sukalingam K, Xu B. Impact of consumption of repeatedly heated cooking oils on the incidence of various cancers- A critical review. Crit Rev Food Sci Nutr. 2019;59(3):488-505. doi: 10.1080/10408398.2017.1379470. Epub 2017 Oct 20. PMID: 28925728.
Disclaimer: All rights reserved. Information provided is for general purposes and not intended to provide medical advice, diagnosis, or treatment. Consult your healthcare professional for medical concerns. About Dr. Pompa
