New research results are poised to change how people view soybean oil, which contains linoleic acid.
HNF4α has an impact on genes linked to fat metabolism and also changes how the body processes linoleic acid, according to the research paper.
Lowering the obesity impact of soybean oil is as simple as cutting down on processed foods, according to New York-based nutritionist Nicolette Pace, because soybean oil is baked into almost everything that comes in a package.
“Reading labels helps, though the industry does a good job of burying these oils under vague terms like vegetable oil,” Pace told NTD. “The volume of soybean and similar oils in the American diet is far beyond what the body is designed to handle.”
The study further disclosed that linoleic acid is converted into molecules called oxylipins, which excessive consumption of can lead to increased amounts of oxylipins associated with inflammation and fat accumulation.
However, the genetically engineered mice in the study had significantly fewer oxylipins despite eating the same high-fat soybean oil diet as the control group rodents.
“Soybean oil also forms trans fats during processing,” Pace added. “All of these factors disrupt hormones, fuel inflammation, and impair the body’s ability to regulate weight. So it’s not just calories—it’s the entire biochemical effect of a cheap oil that was never meant to be the backbone of a national food supply.”
The report also found that the genetically engineered mice exhibited enhanced mitochondrial function, which may have contributed to their resistance to weight gain.
Mitochondrial function includes generating cell energy, according to the National Institutes of Health.
“Strength training and high-intensity workouts can improve mitochondrial function,” Hoag Orthopedic Institute dietician Reema Kanda told NTD. “Eating your fruits and veggies that are rich in omega-3 fats can also assist with improving this function. Blueberries are one of the superfoods that I always lean heavily on.”
Kanda recommends cooking with extra virgin olive oil or avocado oil.
"These are going to be more stable when heated and do not have the same general association with inflammation and weight gain," Kanda added. "Of the two, olive oil is a little better choice. It is pretty well studied for heart and metabolic benefits."