Canola-type rapeseed oil reduces the level of fibrinogen, a cause of thrombosis and inflammation

According to research on fatty acids conducted at the universities of Helsinki and Tampere, the consumption of canola-type rapeseed oil decreases the level of fibrinogen detrimental to health in the body. The increased fibrinogen level, caused by an imbalance in essential fats in one's diet, decreases when saturated fatty acids are replaced with rapeseed oil. The research results were published in the journal Prostaglandins, Leukotrienes and Essential Fatty Acids...

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