Should I stop cooking with sunflower, soybean, corn or cottonseed oil?

Robert H. LustigMD, MSL · Professor Emeritus of Pediatrics, Division of Endocrinology, University of California, San Francisco; paediatric endocrinologist and neuroendocrinologist

Yes, filter out anything over 40 per cent omega-6

What it rests onThe criterion is stated on his M+ application page as part of a tiered filter derived from the peer-reviewed Metabolic Matrix framework, with the supporting evidence held in a linked review on the metabolicmatrix.info site rather than argued on the page itself.

Food Science BabeBS chemical engineering · food scientist and food-industry engineer

No, cook with whatever you prefer and can afford

What it rests onSix rebuttals, four of them about the physical process. Refining heats oil below the temperature needed to oxidise it; deodorisation is a steam distillation that removes aldehydes, ketones, alcohols and short-chain fatty acids, after which the oil is conditioned under nitrogen; hexane used in extraction is removed afterwards, leaving under 1 ppm in refined vegetable oils. On health she cites human trials, an American Heart Association finding that more omega-6 reduced or did not change inflammatory markers, an AHA-supported intake of 5 to 10 per cent of energy, and a 2021 prospective analysis associating replacement of butter and margarine with canola, corn or olive oil with lower mortality.