603 lines
30 KiB
HTML
603 lines
30 KiB
HTML
<!DOCTYPE html>
|
|
<html lang="en">
|
|
<head>
|
|
<meta charset="UTF-8">
|
|
<meta name="viewport" content="width=device-width, initial-scale=1">
|
|
<title>Unsaturated Vegetable Oils: Toxic — GigaChad</title>
|
|
<link rel="icon" href="/favicon.ico">
|
|
<link rel="stylesheet" href="/style.css?v=1">
|
|
<meta property="og:type" content="website">
|
|
<meta property="og:title" content="Unsaturated Vegetable Oils: Toxic — GigaChad">
|
|
<meta property="og:description" content="The greatest website on the interwebz!">
|
|
<meta property="og:image" content="/icons/chads/chad.png">
|
|
</head>
|
|
<body>
|
|
<script>
|
|
const setTheme = () => {
|
|
const root = document.documentElement
|
|
const storage = localStorage.length > 0 ? localStorage : sessionStorage
|
|
for (let key in storage) {
|
|
if (storage.hasOwnProperty(key)) {
|
|
root.style.setProperty(key, storage.getItem(key))
|
|
}
|
|
}
|
|
}
|
|
setTheme()
|
|
document.addEventListener('visibilitychange', () => { if (!document.hidden) setTheme() })
|
|
</script>
|
|
<h1>Unsaturated Vegetable Oils: Toxic</h1>
|
|
<div style="text-align: center;">
|
|
<a href="/"><img class="epic" src="/icons/chads/chad.png"></a>
|
|
</div>
|
|
<hr>
|
|
<p class="nav"><span class="nav-left">Listed under <a href="/ray-peat.html">Ray Peat</a>.</span><span class="nav-right"><a href="/theme.html">Theme</a></span></p>
|
|
<p>From the <a href="https://raypeat.com/articles/articles/unsaturated-oils.shtml" target="_blank">original article</a> in 2006. Author: <a href="https://raypeat.com/" target="_blank">Ray Peat</a>.</p>
|
|
<h2>Glossary:</h2>
|
|
<p>Immunodeficiency
|
|
(weakness of the immune system) can take many forms. AIDS, for
|
|
example, refers to an immunodeficiency which is "acquired,"
|
|
rather than "inborn." Radiation and vegetable oils can
|
|
cause "acquired immunodeficiency." Unsaturated oils,
|
|
especially polyunsaturates, weaken the immune system's function in ways
|
|
that are similar to the damage caused by radiation, hormone imbalance,
|
|
cancer, aging, or viral infections. The media discuss sexually
|
|
transmitted and drug-induced immunodeficiency, but
|
|
it isn't yet considered polite to discuss vegetable oil-induced immunodeficiency. </p>
|
|
<p>Unsaturated
|
|
oils: When an oil is saturated, that means that the molecule has all
|
|
the hydrogen atoms it can hold. Unsaturation means that some hydrogen
|
|
atoms have been removed, and this opens the structure of the molecule
|
|
in a way that makes it susceptible to attack by free radicals.
|
|
</p>
|
|
<p>Free
|
|
radicals are reactive molecular fragments that occur even in healthy
|
|
cells, and can damage the cell. When unsaturated oils are exposed
|
|
to free radicals they can create chain reactions of free radicals that
|
|
spread the damage in the cell, and contribute to the cell's aging.
|
|
</p>
|
|
<p>Rancidity
|
|
of oils occurs when they are exposed to oxygen, in the body just as
|
|
in the bottle. Harmful free radicals are formed, and oxygen is
|
|
used up. </p>
|
|
<p>Essential
|
|
fatty acids (EFA) are, according to the textbooks, linoleic acid and
|
|
linolenic acid, and they are supposed to have the status of "vitamins,"
|
|
which must be taken in the diet to make life possible. However,
|
|
we are able to synthesize our own unsaturated fats when we don't eat
|
|
the "EFA," so they are not "essential." The
|
|
term thus appears to be a misnomer. [M. E. Hanke, "Biochemistry,"
|
|
Encycl. Brit. Book of the Year, 1948.] </p>
|
|
<p>Q: You say vegetable oils
|
|
are hazardous to your health. What vegetable oils are you talking
|
|
about? </p>
|
|
<p>Mainly,
|
|
I'm referring to soybean oil, corn oil, safflower oil, canola, sesame
|
|
oil, sunflower seed oil, palm oil, and any others that are labeled as
|
|
"unsaturated" or "polyunsaturated."
|
|
Almond oil, which is used in many cosmetics, is very unsaturated.
|
|
</p>
|
|
<p>Chemically,
|
|
the material that makes these oils very toxic is the polyunsaturated
|
|
fat itself. These unsaturated oils are found in very high concentrations
|
|
in many seeds, and in the fats of animals that have eaten a diet containing
|
|
them. The fresh oils, whether cold pressed or consumed as part of the
|
|
living plant material, are intrinsically toxic, and it is not any special
|
|
industrial treatment that makes them toxic. Since these oils occur in
|
|
other parts of plants at lower concentration, and in the animals which
|
|
eat the plants, it is impossible to eat a diet which lacks them, unless
|
|
special foods are prepared in the laboratory. </p>
|
|
<p> These toxic oils are sometimes
|
|
called the "essential fatty acids" or "vitamin F,"
|
|
but this concept of the oils as essential nutrients was clearly disproved
|
|
over 50 years ago. </p>
|
|
<p>Linoleic
|
|
and linolenic acids, the "essential fatty acids," and other
|
|
polyunsaturated fatty acids, which are now fed to pigs to fatten them,
|
|
in the form of corn and soy beans, cause the animals' fat to be chemically
|
|
equivalent to vegetable oil. In the late 1940s, chemical toxins
|
|
were used to suppress the thyroid function of pigs, to make them get
|
|
fatter while consuming less food. When that was found to be carcinogenic,
|
|
it was then found that corn and soy beans had the same antithyroid effect,
|
|
causing the animals to be fattened at low cost. The animals' fat
|
|
becomes chemically similar to the fats in their food, causing it to
|
|
be equally toxic, and equally fattening. </p>
|
|
<p>These
|
|
oils are derived from seeds, but their abundance in some meat has led
|
|
to a lot of confusion about "animal fats." Many researchers
|
|
still refer to lard as a "saturated fat," but this is simply
|
|
incorrect when pigs are fed soybeans and corn. </p>
|
|
<p>Q: How are these oils hazardous
|
|
to your health? </p>
|
|
<p>Ultimately,
|
|
all systems of the body are harmed by an excess of these oils.
|
|
There are two reasons for this. One is that the plants produce
|
|
the oils for protection, not only to store energy for the germination
|
|
of the seed. To defend the seeds from the animals that would eat
|
|
them, the oils block the digestive enzymes in the animals' stomachs.
|
|
Digestion is one of our most basic functions, and evolution has built
|
|
many other systems by using variations of that system; as a result,
|
|
all of these systems are damaged by the substances which damage the
|
|
digestive system. </p>
|
|
<p>The
|
|
other reason is that the seeds are designed to germinate in early spring,
|
|
so their energy stores must be accessible when the temperatures are
|
|
cool, and they normally don't have to remain viable through the hot
|
|
summer months. Unsaturated oils are liquid when they are cold,
|
|
and this is necessary for any organism that lives at low temperatures.
|
|
For example, fish in cold water would be stiff if they contained saturated
|
|
fats. These oils easily get rancid (spontaneously oxidizing) when
|
|
they are warm and exposed to oxygen. Seeds contain a small amount
|
|
of vitamin E to delay rancidity. When the oils are stored in our
|
|
tissues, they are much warmer, and more directly exposed to oxygen,
|
|
than they would be in the seeds, and so their tendency to oxidize is
|
|
very great. These oxidative processes can damage enzymes and other
|
|
parts of cells, and especially their ability to produce energy.
|
|
</p>
|
|
<p>The
|
|
enzymes which break down proteins are inhibited by unsaturated fats,
|
|
and these enzymes are needed not only for digestion, but also for production
|
|
of thyroid hormones, clot removal, immunity, and the general adaptability
|
|
of cells. The risks of abnormal blood clotting, inflammation,
|
|
immune deficiency, shock, aging, obesity, and cancer are increased.
|
|
Thyroid and progesterone are decreased. Since the unsaturated
|
|
oils block protein digestion in the stomach, we can be malnourished
|
|
even while "eating well." </p>
|
|
<p>Plants
|
|
produce many protective substances to repel or injure insects and other
|
|
animals that eat them. They produce their own pesticides.
|
|
The oils in seeds have this function. On top of this natural toxicity,
|
|
the plants are sprayed with industrial pesticides, which can concentrate
|
|
in the seed oils. </p>
|
|
<p>It
|
|
isn't the quantity of these polyunsaturated oils which governs the harm
|
|
they do, but the relationship between them and the saturated fats.
|
|
Obesity, free radical production, the formation of age pigment, blood
|
|
clotting, inflammation, immunity, and energy production are all responsive
|
|
to the ratio of unsaturated fats to saturated fats, and the higher this
|
|
ratio is, the greater the probability of harm there is.
|
|
</p>
|
|
<p>There
|
|
are interesting interactions between these oils and estrogen.
|
|
For example, puberty occurs at an earlier age if estrogen is high, or
|
|
if these oils are more abundant in the diet. This is probably
|
|
a factor in the development of cancer. </p>
|
|
<p>All
|
|
systems of the body are harmed by an excess of these oils. There
|
|
are three main kinds of damage: one, hormonal imbalances, two, damage
|
|
to the immune system, and three, oxidative damage.
|
|
</p>
|
|
<p>Q: How do they cause hormonal
|
|
imbalances? </p>
|
|
<p>There
|
|
are many changes in hormones caused by unsaturated fats. Their
|
|
best understood effect is their interference with the function of the
|
|
thyroid gland. Unsaturated oils block thyroid hormone secretion,
|
|
its movement in the circulatory system, and the response of tissues
|
|
to the hormone. When the thyroid hormone is deficient, the body
|
|
is generally exposed to increased levels of estrogen. The thyroid
|
|
hormone is essential for making the "protective hormones"
|
|
progesterone and pregnenolone, so these hormones are lowered when anything
|
|
interferes with the function of the thyroid. The thyroid hormone
|
|
is required for using and eliminating cholesterol, so cholesterol is
|
|
likely to be raised by anything which blocks the thyroid function.
|
|
[B. Barnes and L. Galton, Hypothyroidism, 1976, and 1994 references.]
|
|
</p>
|
|
<p>Q: How do they damage the immune
|
|
system? </p>
|
|
<p>Vegetable
|
|
oil is recognized as a drug for knocking out the immune system.
|
|
Vegetable oil emulsions were used to nourish cancer patients, but it
|
|
was discovered that the unsaturated oils were suppressing their immune
|
|
systems. The same products, in which vegetable oil is emulsified
|
|
with water for intravenous injection, are now marketed specifically
|
|
for the purpose of suppressing immunity in patients who have had organ
|
|
transplants. Using the oils in foods has the same harmful effect
|
|
on the immune system. [E. A. Mascioli, et al.,Lipids 22(6) 421, 1987.]
|
|
Unsaturated fats directly kill white blood cells. [C. J. Meade and J.
|
|
Martin, Adv. Lipid Res., 127, 1978.] </p>
|
|
<p>Q: How do they cause oxidative
|
|
damage? </p>
|
|
<p>Unsaturated
|
|
oils get rancid when exposed to air; that is called oxidation, and it
|
|
is the same process that occurs when oil paint "dries."
|
|
Free radicals are produced in the process.</p>
|
|
<p>This
|
|
process is accelerated at higher temperatures. The free radicals
|
|
produced in this process react with parts of cells, such as molecules
|
|
of DNA and protein and may become attached to those molecules, causing
|
|
abnormalities of structure and function. </p>
|
|
<p>Q: What if I eat only organically
|
|
grown vegetable oils? </p>
|
|
<p>Even
|
|
without the addition of agricultural chemicals, an excess of unsaturated
|
|
vegetable oils damages the human body. Cancer can't occur, unless
|
|
there are unsaturated oils in the diet. [C. Ip, et al., Cancer
|
|
Res. 45, 1985.] Alcoholic cirrhosis of the liver cannot occur unless
|
|
there are unsaturated oils in the diet. [Nanji and French, Life
|
|
Sciences. 44, 1989.] Heart disease can be produced by unsaturated
|
|
oils, and prevented by adding saturated oils to the diet. [J.
|
|
K. G. Kramer, et al., Lipids 17, 372, 1983.] </p>
|
|
<p>Q. What oils are safe?
|
|
</p>
|
|
<p>Coconut
|
|
and olive oil are the only vegetable oils that are really safe, but
|
|
butter and lamb fat, which are highly saturated, are generally very
|
|
safe (except when the animals have been poisoned). Coconut oil
|
|
is unique in its ability to prevent weight-gain or cure obesity, by
|
|
stimulating metabolism. It is quickly metabolized, and functions
|
|
in some ways as an antioxidant. Olive oil, though it is somewhat
|
|
fattening, is less fattening than corn or soy oil, and contains an </p>
|
|
<p>antioxidant which makes it protective
|
|
against heart disease and cancer. </p>
|
|
<p>Israel
|
|
had the world's highest incidence of breast cancer when they allowed
|
|
the insecticide lindane to be used in dairies, and the cancer rate decreased
|
|
immediately after the government prohibited its use. The United
|
|
States has fairly good laws to control the use of cancer-causing agents
|
|
in the food supply, but they are not vigorously enforced. Certain
|
|
cancers are several times more common among corn farmers than among
|
|
other farmers, presumably because corn "requires" the use
|
|
of more pesticides. This probably makes corn oil's toxicity greater
|
|
than it would be otherwise, but even the pure, organically grown material
|
|
is toxic, because of its intrinsic unsaturation.
|
|
</p>
|
|
<p>In
|
|
the United States, lard is toxic because the pigs are fed large quantities
|
|
of corn and soy beans. Besides the intrinsic toxicity of the seed
|
|
oils, they are contaminated with agricultural chemicals. Corn
|
|
farmers have a very high incidence of cancer, presumably because of
|
|
the pesticides they use on their crop. </p>
|
|
<p>Q: But aren't "tropical oils"
|
|
bad for us? </p>
|
|
<p>In
|
|
general, tropical oils are much more healthful than oils produced in
|
|
a cold climate. This is because tropical plants live at a temperature
|
|
that is close to our natural body temperature. Tropical oils are
|
|
stable at high temperatures. When we eat tropical oils, they don't
|
|
get rancid in our tissues as the cold-climate seed oils, such as corn
|
|
oil, safflower oil and soy oil, do. [R.B. Wolf, J. Am. Oil Chem.
|
|
Soc. 59, 230, 1982; R. Wolfe, Chem 121, Univ. of Oregon, 1986.]
|
|
</p>
|
|
<p>When
|
|
added to a balanced diet, coconut oil slightly lowers the cholesterol
|
|
level, which is exactly what is expected when a dietary change raises
|
|
thyroid function. This same increase in thyroid function and metabolic
|
|
rate explains why people and animals that regularly eat coconut oil
|
|
are lean, and remarkably free of heart disease and cancer.
|
|
</p>
|
|
<p>Although
|
|
I don't recommend "palm oil" as a food, because I think it
|
|
is less stable than coconut oil, some studies show that it contains
|
|
valuable nutrients. For example, it contains antioxidants similar
|
|
to vitamin E, which lowers both LDL cholesterol and a platelet clotting
|
|
factor. [B. A. Bradlow, University of Illinois, Chicago; Science News
|
|
139, 268, 1991.] Coconut oil and other tropical oils also contain
|
|
some hormones that are related to pregnenolone or progesterone.
|
|
</p>
|
|
<p>Q: Isn't coconut oil fattening?
|
|
</p>
|
|
<p>Coconut
|
|
oil is the least fattening of all the oils. Pig farmers tried
|
|
to use it to fatten their animals, but when it was added to the animal
|
|
feed, coconut oil made the pigs lean [See Encycl. Brit. Book of the
|
|
Year, 1946]. </p>
|
|
<p>Q: What about olive oil?
|
|
Isn't it more fattening than other vegetable oils?
|
|
</p>
|
|
<p>In
|
|
this case, as with coconut oil, "fattening" has more to do
|
|
with your ability to burn calories than with the caloric value of the
|
|
oil. Olive oil has a few more calories per quart than corn or
|
|
soy oil, but since it doesn't damage our ability to burn calories as
|
|
much as the unsaturated oils do, it is less fattening. Extra
|
|
virgin olive oil is the best grade, and contains an antioxidant that
|
|
protects against cancer and heart disease. [1994, Curr. Conts.]
|
|
</p>
|
|
<p>Q: Is "light"
|
|
olive oil okay? </p>
|
|
<p>No.
|
|
Now and then someone learns how to make a profit from waste material.
|
|
"Knotty pine" boards were changed from a discarded material
|
|
to a valued decorative material by a little marketing skill. Light
|
|
olive oil is a low grade material which sometimes has a rancid smell
|
|
and probably shouldn't be used as food. </p>
|
|
<p>Q: Is margarine okay?
|
|
</p>
|
|
<p>There
|
|
are several problems with margarine. The manufacturing process
|
|
introduces some toxins, including a unique type of fat which has been
|
|
associated with heart disease. [Sci. News, 1974; 1991.] There are likely
|
|
to be dyes and preservatives added to margarine. And newer products
|
|
contain new chemicals that haven't been in use long enough to know whether
|
|
they are safe. </p>
|
|
<p>However,
|
|
the basic hardening process, hydrogenation of the oils, has been found
|
|
to make the oils less likely to cause cancer. If I had to choose
|
|
between eating ordinary corn oil or corn oil that was 100% saturated,
|
|
to make a hard margarine, I would choose the hard margarine, because
|
|
it resists oxidation, isn't suppressive to the thyroid gland, and doesn't
|
|
cause cancer. </p>
|
|
<p>Q: What about butter?
|
|
</p>
|
|
<p>Butter
|
|
contains natural vitamin A and D and some beneficial natural hormones.
|
|
It is less fattening than the unsaturated oils. There is much
|
|
less cholesterol in an ounce of butter than in a lean chicken breast
|
|
[about 1/5 as much cholesterol in fat as in lean meat on a calorie basis,
|
|
according to R. Reiser of Texas A & M Univ., 1979.].
|
|
</p>
|
|
<p>Q: Are fish oils good for
|
|
you? </p>
|
|
<p>Some
|
|
of the unsaturated fats in fish are definitely less toxic than those
|
|
in corn oil or soy oil, but that doesn't mean they are safe. Fifty
|
|
years ago, it was found that a large amount of cod liver oil in dogs'
|
|
diet increased their death rate from cancer by 20 times, from the usual
|
|
5% to 100%. A diet rich in fish oil causes intense production
|
|
of toxic lipid peroxides, and has been observed to reduce a man's sperm
|
|
count to zero. [H. Sinclair, Prog. Lipid Res. 25, 667, 1989.]
|
|
</p>
|
|
<p>Q: What about lard?
|
|
</p>
|
|
<p>In
|
|
this country, lard is toxic beause the pigs are fed large quantities
|
|
of corn and soy beans. Besides the natural toxicity of the seed
|
|
oils, the oils are contaminated with agricultural chemicals. Corn
|
|
farmers have a very high incidence of cancer, presumably because corn
|
|
"requires" the use of more pesticides. This probably
|
|
makes corn oil's toxicity greater than it would be otherwise. but even
|
|
the pure, organically grown material is toxic, because of its unsaturation. </p>
|
|
<p>Women
|
|
with breast cancer have very high levels of agricultural pesticides
|
|
in their breasts [See Science News, 1992, 1994]. </p>
|
|
<p>Israel
|
|
had the world's highest incidence of breast cancer when they allowed
|
|
the insecticide lindane to be used in dairies, and the cancer rate decreased
|
|
immediately after the government prohibited its use. The United
|
|
States has fairly good laws to control the use of cancer-causing agents
|
|
in the food supply, but they are not vigorously enforced. [World
|
|
Incid. of Cancer, 1992] </p>
|
|
<p>Q: I have no control over
|
|
oils when eating out. What can I do to offset the harmful effects
|
|
of polyunsaturated oils? </p>
|
|
<p>A
|
|
small amount of these oils won't kill you. It is the proportion
|
|
of them in your diet that matters. A little extra vitamin E (such
|
|
as 100 units per day) will take care of an occasional American restaurant
|
|
meal. Based on animal studies, it would take a teaspoonful per
|
|
day of corn or soy oil added to a fat-free diet to significantly increase
|
|
our risk of cancer. Unfortunately, it is impossible to devise
|
|
a fat-free diet outside of a laboratory. Vegetables, grains, nuts,
|
|
fish and meats all naturally contain large amounts of these oils, and
|
|
the extra oil used in cooking becomes a more serious problem.
|
|
</p>
|
|
<p>Q Why are the unsaturated oils
|
|
so popular if they are dangerous? </p>
|
|
<p>It's
|
|
a whole system of promotion, advertising, and profitability.
|
|
</p>
|
|
<p>50
|
|
years ago, paints and varnishes were made of soy oil, safflower oil,
|
|
and linseed (flax seed) oil. Then chemists learned how to make
|
|
paint from petroleum, which was much cheaper. As a result, the
|
|
huge seed oil industry found its crop increasingly hard to sell.
|
|
Around the same time, farmers were experimenting with poisons to make
|
|
their pigs get fatter with less food, and they discovered that corn
|
|
and soy beans served the purpose, in a legal way. The crops that
|
|
had been grown for the paint industry came to be used for animal food.
|
|
Then these foods that made animals get fat cheaply came to be promoted
|
|
as foods for humans, but they had to direct attention away from the
|
|
fact that they are very fattening. The "cholesterol"
|
|
focus was just one of the marketing tools used by the oil industry.
|
|
Unfortunately it is the one that has lasted the longest, even after
|
|
the unsaturated oils were proven to cause heart disease as well as cancer.
|
|
[Study at L.A. Veterans Hospital, 1971.] </p>
|
|
<p> I use some of these oils (walnut
|
|
oil is very nice, but safflower oil is cheaper) for oil painting, but
|
|
I am careful to wash my hands thoroughly after I touch them, because
|
|
they can be absorbed through the skin.
|
|
</p>
|
|
<h2>Summary</h2>
|
|
<p>Unsaturated
|
|
fats cause aging, clotting, inflammation, cancer, and weight gain.
|
|
</p>
|
|
<p>Avoid
|
|
foods which contain the polyunsaturated oils, such as corn, soy, safflower,
|
|
flax, cottonseed, canola, peanut, and sesame oil.
|
|
</p>
|
|
<p>Mayonnaise,
|
|
pastries, even candies may contain these oils; check the labels for
|
|
ingredients. </p>
|
|
<p>Pork
|
|
is now fed corn and soy beans, so lard is usually as toxic as those
|
|
oils; use only lean pork. </p>
|
|
<p>Fish
|
|
oils are usually highly unsaturated; "dry" types of fish,
|
|
and shellfish, used once or twice a week, are good. Avoid cod
|
|
liver oil. </p>
|
|
<p>Use
|
|
vitamin E. </p>
|
|
<p>Use
|
|
coconut oil, butter, and olive oil. </p>
|
|
<p>Unsaturated
|
|
fats intensify estrogen's harmful effects.
|
|
</p>
|
|
<h2>Essential Fatty Acids ("EFA"): A Technical Point</h2>
|
|
<p>Those
|
|
fatty acids, such as linoleic acid and linolenic acid, which are found
|
|
in linseed oil, soy oil, walnut oil, almond oil, corn oil, etc., are
|
|
essential for the spontaneous development of cancer, and also appear
|
|
to be decisive factors in the development of age pigment, alcoholic
|
|
cirrhosis of the liver, diabetes, obesity, stress-induced immunodeficiency,
|
|
some aspects of the shock reaction, epilepsy, brain swelling, congenital
|
|
retardation, hardening of the arteries, cataracts, and other degenerative
|
|
conditions. They are possibly the most important toxin for animals.
|
|
</p>
|
|
<p>The
|
|
suppression of an enzyme system is characteristic of toxins. The
|
|
"EFA" powerfully, almost absolutely, inhibit the enzyme systems--desaturases
|
|
and elongases--which make our native unsaturated fatty acids.
|
|
</p>
|
|
<p>After
|
|
weaning, these native fats gradually disappear from the tissues and
|
|
are replaced by the EFA and their derivatives. The age-related
|
|
decline in our ability to use oxygen and to produce energy corresponds
|
|
closely to the substitution of linoleic acid for the endogenous fats,
|
|
in cardiolipin, which regulates the crucial respiratory enzyme, cytochrome
|
|
oxidase. </p>
|
|
<p>Although
|
|
the fish oils are less effective inhibitors of the enzymes, they are
|
|
generally similar to the seed oils in their ability to promote cancer,
|
|
age-pigment formation, free radical damage, etc. Their only special
|
|
nutritional value seems to be their vitamin A and vitamin D content.
|
|
Since vitamin A is important in the development of the eye, it is interesting
|
|
that claims are being made for the essentiality of some of the fatty
|
|
acid components of fish oil, in relation to the development of the eye.
|
|
</p>
|
|
<p>The
|
|
polyunsaturated oils from seeds are recommended for use in paints and
|
|
varnishes, but skin contact with these substances should be avoided.
|
|
</p>
|
|
<h2>References</h2>
|
|
<small>
|
|
<p>1. C. F. Aylsworth, C. W. Welsch,
|
|
J. J. Kabora, J. E. Trosko, "Effect of fatty acids on junctional
|
|
communication: Possible role in tumor promotion by dietary fat,"
|
|
Lipids 22(6), 445-54, 1987. </p>
|
|
<p>2. J. M. Bell and P. K. Lundberg,
|
|
"Effects of a commercial soy lecithin preparation on development
|
|
of sensorimotor behavior & brain biochemicals in the rat,"
|
|
Dev. Psychobiol. 8(1), 59-66, 1985. </p>
|
|
<p>3. R. S. Britton and B. R. Bacon,
|
|
"Role of free radicals in liver diseases and hepatic fibrosis,"
|
|
Hepatogastroenterology 41(4), 343-348, 1994. </p>
|
|
<p>4. M. S. Brown, et al., "Receptor
|
|
mediated uptake of lipoprotein-cholesterol and its utilization for steroid
|
|
synthesis," Recent Progress in Hormone Res. 35, 315-257, 1979.
|
|
</p>
|
|
<p>5. P. A. Cerutti, "Oxy-radicals
|
|
and cancer," Lancet 455(8926), 862-863, 1994.
|
|
</p>
|
|
<p>6. I. Davies and A. P. Fotheringham,
|
|
"Lipofuscin--Does it affect cellular performance?" Exp. Gerontol.
|
|
16, 119-125, 1981. </p>
|
|
<p>7. K. L. Erickson, et al., "Dietary
|
|
lipid modulation of immune responsiveness," Lipids 18, 468-74,
|
|
1983. </p>
|
|
<p>8. V. A. Folcik and M. K. Cathcart,
|
|
"Predominance of esterified hydroperoxy-linoleic acid in human
|
|
monocyte-oxidized LDL," J. Lipid Res. 35(9), 1570-1582, 1994.
|
|
</p>
|
|
<p>9. Fuller, C. J. and I. Jialal,
|
|
"Effects of antioxidants and fatty acids on low-density-lipoprotein
|
|
oxidation," Am. J. Clin. Nutr. 60(6 Suppl.), S1010-S1013, 1994.
|
|
</p>
|
|
<p>10. M. C. Galli, et al., "Peroxidation
|
|
potential of rat thymus during development and involution," Comp.
|
|
Biochem. Physiol (C) 107(3), 435-440, 1994. </p>
|
|
<p>11. J. M. Gaziano, et al., "Supplementation
|
|
with beta-carotene in vivo and in vitro does not inhibit low density
|
|
lipoprotein oxidation," Atherosclerosis 112(2), 187-195, 1995.
|
|
</p>
|
|
<p>12. M. B. Grisham, "Oxidants
|
|
and free radicals in inflammatory bowel disease," Lancet 344(8926),
|
|
859-861, 1994. </p>
|
|
<p>13. J. M. C. Gutteridge, "Antioxidants,
|
|
nutritional supplements and life-threaening diseases," Brit. J.
|
|
Biomed. Sci. 51(3), 288-295, 1994. </p>
|
|
<p>14. D. Harman, et al., "Free
|
|
radical theory of aging: effect of dietary fat on central nervous system
|
|
function," J. American Geriatrics Soc. 24(1), 292-98, 1976.
|
|
</p>
|
|
<p>15. W. S. Hartroft and E. A. Porta,
|
|
"Ceroid pigments," chapter VIII in Present Knowledge
|
|
in Nutrition, 3rd Edition, Nutrition Foundation, N.Y., 1967.
|
|
</p>
|
|
<p>16. H. J. Helbock, et al., (Univ.
|
|
of Calif. Berkeley) January, 1993 Pediatrics; in Science News 143, 78,
|
|
1993. "Toxic 'fats' in preemie supplement."
|
|
</p>
|
|
<p>H. R. Hirsch, "The waste-product
|
|
theory of aging: Cell division rate as a function of waste volume,"
|
|
Mech. Ageing Dev. 36, 95-107, 1986. </p>
|
|
<p>17. S. G. Imre, et al., "Increased
|
|
proportion of docosahexanoic acid and high lipid peroxidation capacity
|
|
in erythrocytes of stroke patients," Stroke 25(12), 2416-2420,
|
|
1994. </p>
|
|
<p>18. Clement Ip, et al., "Requirement
|
|
of essential fatty acids for mammary tumorigenesis," Cancer Res.
|
|
45(5), 1997-2001, 1985. </p>
|
|
<p>19. P. V. Johnston, "Dietary
|
|
fat, eicosanoids, and immunity," Adv. in Lipid Res. 21, 103-41,
|
|
1985. </p>
|
|
<p>20. S. Kasayna, et al., "Unsaturated
|
|
fatty acids are required for continuous proliferation of transformed
|
|
androgen-dependent cells by fibroblast growth factor family proteins,"
|
|
Cancer Research 54(24), 6441-6445, 1994. </p>
|
|
<p>21. H. A. Kleinveld, et al., "Vitamin
|
|
E and fatty acid intervention does not attenuate the progression of
|
|
atherosclerosis in watanabe heritable hyperlipidemic rabbits,"
|
|
Arterioscler. Thromb. Vasc. Biol. 15(2), 290-297, 1995.
|
|
</p>
|
|
<p>22. J. K. G. Kramer, et al., Lipids
|
|
17, 372, 1983. </p>
|
|
<p>23. I. A. Kudryavtsev, et al.,
|
|
"Character of the modifying action of polyunsaturated fatty acids
|
|
on growth of transplantable tumors of various types," Bull. Exp.
|
|
Biol & Med. 105(4), 567-70, 1986. </p>
|
|
<p>24. R. D. Lynch, "Utilization
|
|
of polyunsaturated fatty acids by human diploid cells aging in vitro,"
|
|
Lipids 15(6), 412-20, 1967. </p>
|
|
<p>25. M. Martinez and A. Ballabriga,
|
|
"Effects of parenteral nutrition with high doses of linoleate on
|
|
the developing human liver and brain," Lipids 22(3), 133-8, 1987.
|
|
</p>
|
|
<p>26. R. S. Mehta, et al., "High
|
|
fish oil diet increases oxidative stress potential in mammary gland
|
|
of spontaneously hypertensive rats," Clin. Exp. Pharmacol. Physiol.
|
|
21(11), 881-889, 1994. </p>
|
|
<p>27. A. A. Nanji and S. W. French,
|
|
"Dietary linoleic acid is required for development of experimentally
|
|
induced alcoholic liver-injury," Life Sciences 44, 223-7, 1989.
|
|
</p>
|
|
<p>28. J. A. Lindsay, et al., "Fatty
|
|
acid metabolism and cell proliferation," Lipids 18, 566-9, 1983.
|
|
</p>
|
|
<p>29. M. L. Pearce and S. Dayton,
|
|
"Incidence of cancer in men on a diet high in polyunsaturated fat,"
|
|
Lancet 1, 464-467, 1971. </p>
|
|
<p>30. Pryor, W. A., "Free radicals
|
|
and lipid proxidation--what they are and how they got that way,"
|
|
Natural Antioxidants in Human, pp. 1-24, 1994. </p>
|
|
<p>31. P. Purasiri, et al., "Modulation
|
|
of cytokine production in vivo by dietary essential fatty acids in patients
|
|
with colorectal cancer," Clin. Sci. 87(6), 711-717, 1994.
|
|
</p>
|
|
<p>32. S. Rapoport and T. Schewe,
|
|
"Endogenous inhibitors of the respiratory chain," Trends in
|
|
Biochemical Sci., Aug., 1977, 186-189. </p>
|
|
<p>33. H. Selye, "Sensitization
|
|
by corn oil for the production of cardiac necrosis...," Amer. J.
|
|
of Cardiology 23, 719-22, 1969. </p>
|
|
<p>34. D. A. Street, et al.,
|
|
"Serum antioxidants and myocardial infarction--Are low levels of
|
|
carotenoids and alpha-tocopherol risk factors for myocardial infarction?"
|
|
Circulation 90(3), 1154-1161, 1994. </p>
|
|
<p>35. M. Takei, et al., "Inhibitory
|
|
effects of calcium antagonists on mitochondrial swelling induced by
|
|
lipid peroxidation or arachidonic acid in the rat brain in vitro,"
|
|
Neurochem. Res. 29(9), 1199-1206, 1994. </p>
|
|
<p>36. J. P. Thomas, et al., "Involvement
|
|
of preexisting lipid hydroperoxides in Cu2+-stimulated oxidation of
|
|
low-density lipoprotein," Arch. Biochem. Biophys. 315(2), 244-254,
|
|
1994. </p>
|
|
<p>37. C. W. Welsch, "Review
|
|
of the effects of dietary fat on experimental mammary gland tumorigenesis:
|
|
Role of lipid peroxidation," Free Radical Biol. Med. 18(4), 757-773,
|
|
1995.</p>
|
|
</small>
|
|
<hr>
|
|
<p class="C">Library of GigaChad | <a href="/" target="_blank">GigaChad</a></p>
|
|
</body>
|
|
</html>
|