Blood clot risk increased by some cooking oils containing omega-6, expert warns

What does the research say?

Mr Batt said: “Studies show the effects of vegetable oil like corn, soy, sunflower oil, palm oil, etc. about animals.

“Studies show increased rates of hypertension, dysregulation of blood lipids, atherosclerosis and endothelial (blood vessel) dysfunction – all of which lead to cardiovascular disease and blood clots.”

One of these studies, published in Nutrition journal, concluded that palm oil consumption increased the risk of thromboembolic disease.

He said: “Prolonged replacement of dietary hydrogenated fats with palm oil impaired platelet aggregability and venous thrombosis, suggesting an increased risk of thromboembolic disease.”

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