Talk:Polyunsaturated fatty acid

Healthy Fat and Recommended Intake

Sentence in question: "Polyunsaturated fat, along with monounsaturated fat are "healthy fats," the amount of which in one's daily diet should be near 25 g (in a 2000 calorie-per-day diet)."

The sentence contains grammatical errors and is poorly worded. There is no cited source. The term, "Healthy Fat," is subjective and expresses bias when the healthiness of different fats is controversial at best. The amount of polyunsaturated fat a person should consume varies greatly from person to person. It would be better to express recommended intake as a percentage of total caloric intake. However, macronutrient intake, especially of fats, is fairly controversial as well.

I intend to remove this sentence altogether. X1101011x (talk) 09:28, 12 December 2008 (UTC)

Polyunsaturated Fatty Acids Increase LDL Cholesterol?

A sentence in the Health Benefits section contains information contradicted by its cited source: "Omega-3 fatty acids in fish oil, fish and seafood lower the total amount of LDL in the blood, which can decrease the risk of cardiovascular disease."

The link cited specifically says that omega-3 fatty acids from fish or fish oil supplements showed an increase in low-density lipoprotein (LDL) levels, not a decrease. Additionally, there is nothing in the cited article linking low-density lipoprotein levels with cardiovascular disease. X1101011x (talk) 10:33, 4 December 2008 (UTC)

I have changed the aforementioned sentence to agree with the cited source. X1101011x (talk) 02:18, 10 December 2008 (UTC)

An increase in LDL levels increases the risk of CHD, because LDLs (Low Density Lipoproteins) have a tendency to deposit cholesterol that they carry in the damaged walls of arteries. If an artery wall is damaged, the cells will continue to divide as the body attempts to repair this damage, and this causes a buildup of lipids. This buildup of tissue/chemicals is known as Atheromatus Plaque, and this plaque reduces the volume of the artery. When LDLs drop off cholestrol in damaged arteries, it actually makes up a large proportion of this plaque. The more LDLs you have (compared to HDLs, which remove cholesterol from arteries to be returned to the liver), the more cholesterol is dropped off, the greater the risk of CHD. The wording in that sentence made it sound like more LDLs reduces the change of heart disease, which is wrong. So I reworded it. I included this explanation so that you understand my reasoning. :P Monkey Chief (talk) 14:24, 17 December 2008 (UTC)

That's nice. Unfortunatedly, that doesn't change the fact that the cited source makes no connection whatsoever between LDL levels and any sort of health risk. I'm removing the reference to LDL levels altogether to restore a NPOV. X1101011x (talk) 15:21, 5 January 2009 (UTC)

Relation to Cancer

By reviewing the talk page for Coenzyme Q10 which is linked to under the section Relation to Cancer I've found that Peter Lambrechts, Business Developer for Kaneka Pharma, has made significant edits to the article on Coenzyme Q10 and other articles related to it, including this one, adding sections and other data in an effort to mislead readers into believing the chemical has significant benefits in reducing the risk of or curing cancer. Because of this I recommend removing the section Relation to Cancer because it is so biased as to require enough rewriting that very little could remain unchanged. -FoxMajik (talk) 15:23, 12 September 2008 (UTC)

Polyunsaturated Fats versus Polyunsaturated Fatty Acids

Why are there articles for both of the above topics? Are they not the same? It is confusing to the reader. Also, the status of the omega fatty acids as polyunsaturated fats/fatty acids is unclear. It is also unclear as to how this relates to the polyunsaturated fat content on nutritional facts on food.71.130.241.197 (talk) 21:19, 26 May 2008 (UTC)

propose merge the 2 articles ? Rod57 (talk) 06:50, 18 December 2008 (UTC)

Polyunsaturated oils increase cancer risk?

http://www.second-opinions.co.uk/fats_and_cancer.html (82.83.46.161 23:31, 6 October 2006 (UTC))

Fats versus oils

Are polyunsaturated oils the same as polyunsaturated fats? I read somewhere that one should avoid soymilk because it contains polyunsaturated oils, but then I looked to the ingredients of Silk soymilk brand and the label listed that it contained polyunsaturated fats, and I wondered if that were the same to polyunstaturated oils, which I am reading here, is known as a "healthy fat."

From a biochemical point of view I don't think there is a difference between "fat", "oil" or "lipid" (of course I am excluding "motor oil", etc.) Regarding the claim that "Polyunsaturated fats are not to be compared to polyunsaturated oils, which are carcinogenic and can cause problems with the cardiovascular system", this sounds completely bogus to me, but I simply labeled the claim , on the remote chance that I am wrong. If no one supplies any backing for this odd-sounding statement I will delete it in a week or two. --Ben Best 00:45, 19 July 2006 (UTC)

Requested move

• Polyunsaturated → Polyunsaturated fat … Rationale: This should be an uncontroversial move. Polyunsaturated was just the wrong name for this article, but I can't do it myself because a previous redirect was at Polyunsaturated fat. I've updated the Polyunsaturated fat redirect to point at Polyunsaturated but this leaves the right article with the wrong name … Please share your opinion at Talk:Polyunsaturated. —cmh 04:24, 28 July 2006 (UTC)

Survey

Add *Support or *Oppose followed by an optional one-sentence explanation, then sign your opinion with ~~~~

• Support, as this is the most common usage (is there any other usage for polyunsaturated at all?). --Dhartung | Talk 04:32, 28 July 2006 (UTC)

• Support. But there are many other uses for the polyunsaturated material; it's used as an oil which, according to studies, is still known as carcinogenic and damaging to the cardiovascular system by these guys here: Dr. Ben Kim - [Say No to Soy Milk and Rice Milk] and Second Opinions - [Polyunsaturated Oils and Cancer]

These are not popular studies, so the belief is not well known. Can we get a "polyunsaturated oil" page started and see if things branch off from there?

Discussion

Add any additional comments

I don't see the point of pasting all of this here, but it's in the spec for requested moves so I'm doing it. -- cmh 04:28, 28 July 2006 (UTC)

Cmh, it's so that consensus can be reached. If the discussion area always looks the same it make editors aware that a formal process is taking place, and the organization makes it easier to participate, so you get a better cross-section of opinion. --Dhartung | Talk 04:32, 28 July 2006 (UTC)

Ok, thanks. I didn't check that I was done after pasting this part. -- cmh 04:35, 28 July 2006 (UTC)

This article has been renamed as the result of a move request. Vegaswikian 04:50, 28 July 2006 (UTC)

Benefits

Under Benefits: The statement, "Omega-6 fatty acids in sunflower oil and safflower oil also reduce the risk of cardiovascular disease, but can contribute to allergies and inflammation" should be changed. Inflammation is a general term, which in this context reveals almost nothing about potential negative effects of sunflower oil or safflower oil. The inflammatory process is a necessary component of the immune response. But inappropriate inflammation can be part of a disease process. Thus, inflammation, within this context, should be fully explained. What is being inflammed? the digestive tract? Further, these oils do not contribute to allergies... you're either allergic to them or your not, but they don't attenuate another allergic reaction. Overall, this sentence appears to be anecdotal, inaccurate and misleading. —Preceding unsigned comment added by 129.98.121.228 (talk) 05:18, 14 September 2008 (UTC)

I agree, that sentence sounds like a pile of crap. I am removing it; if someone wants it back they need to supply evidence. -- 125.236.160.38 (talk) 07:41, 12 March 2010 (UTC)

Higher or Lower ?

This sentence: Trans fats are more similar to saturated fat than are cis fats in many respects, including the fact that they solidify at a higher temperature.

I changed it grom "higher" to "lower" which from what I can find on the net is what makes sense. Anyone know? Hoopiefromwayback 16:45, 28 September 2006 (UTC)

yeh ye

Wrong! It should be higher. In room temperature polyunsaturated fats are liquids and saturated fats are solids. It means that polyunsaturated fats require lower temperature to solidify. —Preceding unsigned comment added by 83.28.148.70 (talk) 21:58, 25 July 2009 (UTC)

Healthy fats?

The statement which calls these polyunsaturated and monounsaturated fats "healthy fats" is POV and should probably be removed. The evidence is conflicting and so the article shouldn't take a strong stance. What say you, fellow wikipedians? 76.180.120.161 07:55, 14 October 2007 (UTC) {I agree DS}

No mention of Omega-6:Omega3 ratio?

There is increasing evidence that concentrated vegetable oils are unhealthy in large consumption (think USA). The ratio of Omega-6:Omega-3 appears to be the problem as Omega-6 floods the metabolic pathway so the Omega-3 effect is negated. Mediterranean persons use olive oil which has a healthy ratio. The hunter-gathers ate a diet with 2:1 whereas US average diet is 40:1 or more.

Assessment comment

The comment(s) below were originally left at Talk:Polyunsaturated fatty acid/Comments, and are posted here for posterity. Following several discussions in past years, these subpages are now deprecated. The comments may be irrelevant or outdated; if so, please feel free to remove this section.

Rated "high" as highschool/SAT biology content. - tameeria 02:12, 29 April 2007 (UTC)

Last edited at 02:12, 29 April 2007 (UTC). Substituted at 03:12, 30 April 2016 (UTC)