The only dietary factor whose consumption pattern resembles the increased rate of cardiovascular disease and other chronic and degenerative disease related to aging, is polyunsaturated fatty acids (PUFA). The adjoining graph shows a steady rise in PUFA consumption Between 1909 to 2005.
Clearly, the relationship between the consumption of polyunsaturated fatty acids and cardiovascular disease is the most significant out of all the major food groups; carbohydrates, fats, proteins.
The richest source of polyunsaturated fatty acids is vegetable oil. Since about the 1920s,30s and throughout the 20th century, there's been a steady rise in the consumption of polyunsaturated fatty acids as western society moved away from cooking with butter and lard, or even coconut oil in warm regions.
The term vegetable oil is a bit misleading as it actually assigned to mean the the oil extracted mostly from grains and seeds. Things like canola, corn sunflower seed and soybean oil.
Avoiding vegetable oil is an important strategy in the prevention of common chronic diseases, including cardiovascular disease, diabetes, Alzheimer’s and even cancer.
ADOPTING A HEART HEALTHY DIET
The first and perhaps the most important dietary intervention one can implement to restore cardiovascular and over-all well-being, is to limit the consumption of polyunsaturated fats and particularly vegetable oil.