Recent research has shed light on the potential benefits of linoleic acid, an omega-6 fatty acid commonly found in vegetable oils, particularly seed oils like soybean and corn oil. The study, which analyzed blood markers to measure linoleic acid levels and their connection to cardiometabolic risk, indicates that this fatty acid may lower the risks associated with heart disease and type 2 diabetes. These findings stand in contrast to ongoing debates suggesting that seed oils pose a threat to cardiometabolic health.
Dr. Kevin C. Maki, an adjunct professor at the Indiana University School of Public Health-Bloomington and the chief scientist at Midwest Biomedical Research, emphasized the growing scrutiny surrounding seed oils. “There has been increasing attention on seed oils, with some claiming these oils promote inflammation and raise cardiometabolic risk,” he remarked. However, the recent study, which involved nearly 1,900 participants, demonstrated that elevated levels of linoleic acid in blood plasma were linked to decreased levels of various biomarkers associated with cardiometabolic risk, particularly those related to inflammation.
Dr. Maki shared these findings at the NUTRITION 2025 conference, the premier annual meeting hosted by the American Society for Nutrition in Orlando, Florida. The study’s results align with previous observational research indicating that a higher intake of linoleic acid correlates with a decreased likelihood of developing type 2 diabetes and experiencing cardiovascular incidents such as heart attacks and strokes.
Unlike prior studies that relied on self-reported dietary records or food frequency questionnaires, this research utilized objective biomarkers to assess linoleic acid intake. “We also measured a range of markers of inflammation and indicators of glucose metabolism,” Dr. Maki explained, highlighting the comprehensive nature of their approach.
The researchers conducted a cross-sectional analysis on data derived from 1,894 individuals participating in an observational cohort study related to Covid-19. Their analysis revealed that higher plasma levels of linoleic acid, indicative of dietary consumption, were consistently associated with lower levels of cardiovascular disease and type 2 diabetes risk factors.
Specific findings included that participants with increased linoleic acid levels demonstrated lower glucose, insulin, and HOMA-IR levels—a biomarker indicating insulin resistance. Additionally, they showcased reduced inflammation markers such as C-reactive protein, glycoprotein acetyls, and serum amyloid A.
“We saw consistent results across the different biomarkers measured,” Dr. Maki noted. “People with higher levels of linoleic acid in their blood tended to have a healthier overall risk profile for heart disease and diabetes.”
These encouraging findings support the need for further intervention studies aimed at determining whether increasing linoleic acid consumption could effectively improve cardiometabolic risk factors and reduce the incidence of critical health events like heart attacks, strokes, and type 2 diabetes. Looking ahead, researchers plan to explore how various oil types with differing fatty acid compositions influence cardiometabolic risk factors, paving the way for a more nuanced understanding of dietary impacts on health.
