For instance, the HR for family history of diabetes is 4.46 (vs 1.03-1.15 here, where 1.0 is no change in hazard).
I would say besides mayo (usually made with a seed oil), egg yolk would contain the highest amount of Poly Unsaturated Fatty Acids and Linoleic acid in your examples.
If my semi-controversial diet book is correct, PUFAs are to blame.
Hating on seed oils is really popular on social media right now even though PUFAs improve human health outcomes when substituted for SFAs.
https://www.the-nutrivore.com/post/a-comprehensive-rebuttal-...
You can measure the linoleic acid in body tissue samples (don't even need to track dietary intake) and it doesn't correlate with worse health outcomes. LA veterans study is a good example of that.
The seed oil scare is the MSG scare of the 2020s: a social media meme that people passively take up through repetition.
Hopefully Medicare puts 2 and 2 together to sue the Big Junkfood monsters churning these toxins out, like they sued Big Tobacco.
Of course, the emulsifiers mentioned are approved for sale in Europe, so it's not a panacea. But still, it would cut down the number of chemicals with unknown long-term effects in our food.
On the flip side, only has to look at mustard oil to see regulatory capture in action…
It has to be labeled “for external use only” but “canola” oil is perfectly fit for consumption!
Feels a bit overkill to ban these ingredients given the culinary uses, even in home cooking for things like gluten free baking and salad dressings, simply because they're mildly unhealthful. I can think of many common things from both home cooking and commercial cooking that present a far higher risk that are normalised... and health honestly is not everything.
