Because soybean oil contains a variety of unsaturated fatty acids and cannot be kept fresh for a long time, hydrogenation can reduce this disadvantage. However, hydrogenated oil will produce trans fatty acids, increase blood viscosity, accelerate arteriosclerosis, and increase the risk of cardiovascular disease.

Soybean oil is often used in fried foods in the fast food industry and is also an important raw material for margarine and desserts. Soybean oil can make people gain weight, increase the chance of developing diabetes, and damage the brain and nervous system, causing weakness, making children more likely to suffer from autism and the elderly more likely to suffer from Alzheimer's disease.

The disadvantage of long-term consumption of soybean oil is that it may have certain effects on cardiovascular disease and may easily cause obesity, so it is not recommended to eat too much soybean oil for a long time. But if you eat it appropriately, it generally won't have a big impact on your body.

1. Impact on cardiovascular disease: Soybean oil is rich in unsaturated fatty acids such as linoleic acid, and is also rich in vitamin E, vitamin D, vitamin A, etc., which has certain nutritional value. However, it is not recommended to eat it for a long time, mainly because the high calorie and fat content in soybean oil may produce trans fatty acids, and trans fatty acids are closely related to increasing blood viscosity, so it is easier to increase the risk of cardiovascular disease. risk.

2. Obesity: Soybean oil is rich in oil. If you eat soybean oil for a long time, coupled with the lack of exercise in daily life, it may lead to fat accumulation, making the total energy intake greater than Total energy consumption leads to obesity.

Soybean oil is usually used in cooking. After purchasing soybean oil, it should be sealed and placed in a dry and cool place away from sunlight. If it is stored in a place where it can be exposed to sunlight for a long time, it may cause the oxidative rancidity of fat.