Nearly half the fat inside a human artery plaque is omega-6 from vegetable oil. Somebody took the plaques out and weighed what was in them. A London team pulled them from men who had died of heart disease, then compared each plaque against the fat on that man's own body, which is a decades-long record of what he had been eating. The omega-6 in the body fat matched the omega-6 in the plaque. The omega-6 in the blood matched the omega-6 in the plaque. The saturated fat matched nothing at all. Three years later the same group counted 668 plaques taken from thirty men dead of ischaemic heart disease. Omega-6 came to between 44 and 46 per cent of all the fat in them. Which is what you would expect, because of how a plaque is actually built. An LDL particle has to oxidise before a macrophage will swallow it. The macrophage becomes a foam cell. The foam cell becomes the plaque. Every cardiologist on earth agrees on that sequence. Oxidation starts by tearing a hydrogen off a fatty acid, and it can only tear one off a polyunsaturated fat. A saturated molecule offers nothing to grab. A monounsaturated molecule barely does. So linoleic acid is the ingredient the disease requires. It is the thing that goes rancid, gets eaten, and gets left in the artery wall. Saturated fat cannot perform that reaction. It has never been chemically capable of it. The Lancet printed the first paper in 1994, and the authors wrote plainly that the push towards eating more polyunsaturated fat ought to be reconsidered. Nobody reconsidered anything.Nearly half the fat inside a human artery plaque is omega-6 from vegetable oil.
— Sama Hoole (@SamaHoole) August 12, 2026
Somebody took the plaques out and weighed what was in them.
A London team pulled them from men who had died of heart disease, then compared each plaque against the fat on that man's own body, which…
Butter has served thirty years for a crime the frying oil committed, and the evidence was on the slab the whole time.
