Heart risk increases with high Omega-6 cooking oils – New Study
Dr .Christopher Ramsden, a Clinical Investigator, U.S. Since long the health monitoring bodies have allowed companies to put health messages on their labels saying that replacing saturated fats with poly-unsaturated fat Omega-6 rich vegetable oils help lower cholesterol. But in a story carried widely on CBC-TV's The National, this the theory has been trashed. In a recent study conducted by Dr Christopher Ramsden, a clinical investigator with the U.S. National Institutes of Health in Washington, researchers offered a fresh analysis of data from the Sydney Diet Heart Study, which studied 458 Australian men aged 30 to 59 with a history of cardiovascular disease for more than three years. "The group that was fed Omega-6 from Safflower oil, they had increased risk of death from all causes as well as death due to coronary heart disease and death due to cardiovascular disease" said the study author Dr Christopher Ramsden.Dr. Ramsden speculated that having more omeg