07/12/2025
🧪 The world’s most widely used cooking oil may be quietly shaping global waistlines through a powerful biochemical pathway in the liver.​
Soybean oil makes up about 57% of cooking oils used in the United States and 30% globally, and more than half of it is linoleic acid, an omega-6 fat linked in past work to obesity, type 2 diabetes, neuroinflammation, ulcerative colitis, and dementia when consumed in excess. A new mouse study from the University of California, Riverside, probed how this oil might drive weight gain by focusing on oxylipins, inflammatory molecules produced when linoleic acid is metabolized.​
Researchers engineered mice to produce a modified form of the liver protein HNF4α, which reduced expression of enzymes that convert linoleic acid into oxylipins. When both normal and transgenic mice were fed a high–soybean oil diet, the engineered animals gained significantly less weight, had healthier livers, fewer oxylipins, and better mitochondrial function, suggesting that linoleic-acid–derived oxylipins are a key mechanistic link between soybean oil and obesity risk.​
Experts stress that soybean oil is not inherently toxic and can safely supply essential linoleic acid, but current diets likely overshoot biological needs, especially via ultra-processed foods. To curb obesity and inflammation, the authors recommend restricting linoleic acid to about 2–3% of daily calories, moderating total fat intake, choosing less refined oils such as olive or avocado oil, and relying more on whole foods than packaged, oil-heavy products.​
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đź“„ RESEARCH PAPER
📌 Sonia P. Deol et al, "Soybean oil–induced obesity is mediated by hepatic oxylipins and HNF4α signaling in mice," Journal of Lipid Research (2025)