Kevin Fritsche, an MU professor of animal science and nutrition in the Division of Animal Sciences, along with Guy Johnson, an adjunct professor of food and human nutrition at the University of Illinois, conducted a study on LA, questioning whether this fatty acid promotes inflammation in humans. When the evidence from numerous clinical trials was gathered and examined, Professor Fritsche said LA consumption did not promote inflammation in healthy people.
“Some previous studies have shown that inflammation, which is an immune response in the body, can occur when certain fats are consumed,” he said. “We’ve come to realize that this inflammation, which can occur anywhere in the body, can cause or promote chronic diseases. We know that animal fats can encourage inflammation, but in this study, we’ve been able to rule out vegetable oil as a cause.”
Professors Fritsche and Johnson reviewed 15 clinical trials that studied nearly 500 adults as they consumed various forms of fats, including vegetable oils. The researchers could find no evidence that a diet high in linoleic acid had any links to inflammation in the body. Due to this discovery, the researchers stated that it is important to continue following the current recommendations from the Institute of Medicine and the American Heart Association to use vegetable oil when cooking and consume between two and four tablespoons of vegetable oil daily to reach the necessary amount of linoleic acid needed for a heart-healthy diet.