While omega-6 is an essential nutrient, the modern diet often contains an imbalance between omega-6 and omega-3 fats. Consequently, they are heavily subsidized by the food industry to maximize profit margins, influencing everything from restaurant menus to the formulation of packaged goods.
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Culinary Properties and Stability Refined versions of these oils are prized in the food industry for their high smoke points and neutral taste. When exposed to high temperatures and light, the delicate omega-6 fats can oxidize, potentially forming compounds that may contribute to chronic inflammation.
Historically, humans consumed these fats in a more balanced ratio, but the widespread use of soybean and corn oil has shifted this equilibrium significantly toward inflammation-promoting omega-6. For higher yields, manufacturers frequently use chemical solvents like hexane, followed by refining, bleaching, and deodorizing.
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This economic structure makes the raw materials for these oils incredibly cheap compared to traditional fats. Common Sources and Extraction Process The most prevalent examples in this category include soybean, corn, sunflower, safflower, cottonseed, and canola oil.
More About What are the seed oils
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