Modifying the ingredients of a food product does not necessarily guarantee that it will become healthier.

noli's read

This advice is based on a nuanced approach to nutrition that prioritizes overall dietary quality rather than the targeted avoidance of specific isolated components, such as seed oils. Current scientific analysis, particularly through meta-analyses of randomized controlled trials (RCTs) and Mendelian randomization studies, supports the idea that cardiovascular risk is more strongly correlated with long-term LDL cholesterol exposure than with the simple presence of omega-6 polyunsaturated fatty acids. It is common for the replacement of a 'demonized' ingredient with another to not alter the caloric balance or overall nutritional density, rendering the health benefit marginal or even null. The argument here is consistent with the scientific consensus that tempers the fear of seed oils, which is often based on observational studies with numerous confounding factors. What is sometimes exaggerated in general wellness discourse is the idea that a single ingredient could be the sole cause of metabolic diseases, whereas research points to multifactorial mechanisms. The assertion by Peter Attia and Layne Norton is therefore firmly rooted in a rigorous reading of the available clinical evidence.

the sources

1. 1Stewart TM, Williamson DA, White MA 2002
2. 2Neumark-Sztainer D et al. 2007