Safflower: Available in both high-oleic (monounsaturated) and linoleic (polyunsaturated) versions, used for different culinary purposes. Common Sources in the Food System The prevalence of these fats in the standard Western diet is largely due to their favorable properties for large-scale manufacturing.
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Corn: Extracted from the germ of the corn kernel, it is a staple oil in both cooking and frying applications. Because they are high in polyunsaturated fats, particularly omega-6 fatty acids, they resist rancidity better than animal fats or olive oil.
This imbalance is suspected to contribute to systemic inflammation, as omega-6 fats tend to promote inflammatory pathways when consumed in excess. This structural change can affect cell signaling and may influence how the body regulates metabolism and immune response.
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Cottonseed: A byproduct of the cotton industry, this oil is heavily used in snack foods and restaurant frying. Navigating a Balanced Approach.
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