Yes. Turns out everyone should have just been eating fats all along.
veg fats okay, animal fats no so much as if you limit them you tend to live longer due to the decrease in oxidative damage.
Societies consuming high amounts of oxidized oils (repeatedly heated cooking oils, whether plant or animal) show increased rates of cardiovascular disease
Mediterranean populations consuming fresh, minimally processed olive oil show better cardiovascular outcomes
Populations with high fresh fish consumption (like traditional Japanese diets) show better health outcomes despite high PUFA intake, likely due to immediate consumption and minimal oxidation
Modern food processing/storage methods increase exposure to oxidized fats
Fast food consumption correlates with higher intake of oxidized fats due to repeated oil heating
Socioeconomic factors influence exposure - processed foods with oxidized fats are often cheaper and more accessible
Oxidation status of fats may be as important as the traditional saturated/unsaturated classification
Can you elaborate on that? Aren't animal fats, particularly dairy, rather rich in saturated fats? And saturated fats oxidize less easily than unsaturated fats precisely because they lack weak double bonds.