| These are just some vague ideas or "associations." My guess is that this particular fatty acid is just the most common in the usual oils used. Notice that they did not look at AA content. It's already known that PUFAs in LDL make it much more susceptible to oxidation - this is the biggest problem. There could be lesser ones, of course, but you need to think of the evidence more comprehensively, rather than "jumping to conclusions" with this kind of very limited study. |
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