Cooking Oil: Those with Fatty Liver Should Avoid It
The health magazine “Paraid” published an extensive report based on the opinions of specialists in gastroenterology and hepatology, who warned that a specific type of cooking oil significantly increases the risk of worsening non-alcoholic fatty liver disease (NAFLD), a silent condition affecting approximately one-quarter of the global population. The report clarified that doctors agreed soybean oil, one of the most widely used vegetable oils in restaurants and manufactured food products, poses a particular risk to liver health that exceeds the negative effects of traditional saturated fats.
The report stated that Dr. Brennan Spiegel, a gastroenterologist at Cedars-Sinai Medical Center in Los Angeles, explained that the problem is not limited to high calorie content, but rather relates to the unique chemical composition of soybean oil, which contains a very high proportion of omega-6 fatty acids. He noted that when these acids are consumed in large quantities that exceed anti-inflammatory omega-3 acids, they create a state of chronic inflammation in the body that directly targets the liver, accelerating fat accumulation in its cells and promoting fibrosis.
The report mentioned that other doctors joined in the same warning, noting that soybean oil is not only found in household cooking bottles but also infiltrates the daily diet through numerous hidden channels. Specialists explained that this oil is a primary ingredient in most commercial mayonnaise, ready-made salad dressings, and canned sauces, not to mention fried foods in fast-food restaurants and commercial baked goods, making it a significant challenge for the average consumer to avoid.
The report indicated that doctors proposed a set of healthy alternatives to switch to, especially for those suffering from fatty liver or those with a genetic predisposition to it, which can be summarized as follows:
• Extra virgin olive oil: Considered the first choice by unanimous agreement among doctors due to its richness in antioxidants and monounsaturated fats that combat inflammation and protect liver cells. It is suitable for cold use and cooking at medium temperatures.
• Walnut oil and flaxseed oil: Rich in plant-based omega-3 fatty acids that restore the balance lost with omega-6, but they are heat-sensitive and are best used in salad dressings and cold dishes.
The report emphasized that switching to these alternatives does not mean immediate recovery, but rather represents a pivotal step within a comprehensive strategy that includes reducing added sugars and refined starches, and increasing physical activity. The magazine quoted doctors confirming that fatty liver is highly manageable in its early stages if patients adhere to radical changes in their dietary lifestyle, warning that ignoring this advice could lead to serious complications, including cirrhosis and liver failure in the long term.
