Is Vegetable Oil Healthy for those with Chronic Kidney Disease, as Conventional Wisdom Suggests?

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Many of you prepare most of your meals at home in order to have more control over the contents of your diet. The primary cause of mortality in those with Chronic Kidney Disease (CKD) is heart disease, so it is important for you to know which oils and fats are healthy and which are unhealthy. People suffering with Chronic Kidney Disease (CKD) are sometimes confused about which oils to use in cooking or baking because there are several different classifications of fats including:

  • Polyunsaturated  - Fats that have more than one double-bonded (unsaturated) carbon in the molecule. Oils high in polyunsaturated oil include corn oil, soy oil, regular safflower and sunflower oils, and cottonseed oil.
  • Monounsaturated - Fats found in olive oil and canola oil, may be helpful when eaten in moderation and used to replace saturated fats or trans-fats. Helps improve heart health.
  • Saturated Fats - Naturally occurring fats found in fatty meat, lard, cheese, many baked goods, and fried foods as well as palm oil, and coconut oil. These may increase the risk of heart disease.
  • Trans-fats - Formed when liquid oils are changed into solid fats, such as shortening and hard margarine. These may increase the risk of heart disease.
  • Omega 3 Fatty Acids - Found in seafood, green leafy vegetables, fish, and canola oil.

Some people think that anything labeled "Vegetable Oil" is good for you. Not so! Most of what is labeled as "Vegetable Oil" is simply heavily refined soy bean oil (processed under high heat pressure, and with industrial solvents). Sometimes perhaps, it may also be heavily refined safflower, corn, and other oils as well.

The problem with soybean oil, corn oil, safflower oil, and other similar "Vegetable Oils", is that they are mostly composed of polyunsaturated fats (the most highly reactive type of fat) which leaves them prone to oxidization and free radical production when exposed to heat and light. Processed polyunsaturated oils are the most inflammatory inside of your body because of their high reactivity to heat and light.  This inflammation is what causes many of our internal problems such as heart disease, and diabetes.

Your body needs a certain amount of fat to function. Choosing monounsaturated fats instead of polyunsaturated, trans-fats and saturated varieties benefits your heart by decreasing high cholesterol. recommends limiting the amount of oils you cook with as much as you can, especially if you are concerned about gaining weight. Check with your dietician about how much to use if you want to gain weight, but the general rule is that cooking or baking with oils is okay and can in fact help satisfy your appetite; as long as you use those which are healthy in moderation.

Reference:  "Healthiest Cooking Oils." LIVESTRONG.COM.

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