Sunflower oil is a sought-after cooking oil; many chefs choose it for its light taste and frying performance and many families choose it for its health benefits. The benefits of sunflower oil are wide ranging, thanks to its high Vitamin E content. Benefits include protecting cells from cancer-causing radicals as well as preventing infection and diseases.
If you take sunflower oil as part of a well-balanced diet, you should see no side effects—as long as you take less than 2 tbsp. a day.
Cardiovascular disease—heart disease or a stroke—can result from the polyunsaturated fatty acids found in sunflower oil. These fats can react with the body, damaging arteries and oxidizing blood.
Hypertension, or high blood pressure, occurs when the body exhibits overly high levels of the polyunsaturated fats found in sunflower oil. The fats build up in the blood and put the arteries into a chronic state of elevated pressure, leading to kidney failure and other serious diseases.
Sunflower oil contains large amounts of Omega 6 linoleic acid; when not counteracted with Omega 3, it can aggravate hyperinsulinemia and possibly lead to non-insulin-dependent diabetes.
Polyunsaturated fat is high in calories, and it should not exceed 10 percent of daily calorie intake. Research from the American Heart association recommends that individuals limit total fat intake to less than 25 to 35 percent of total calories each day.
Inflammation and joint pain
Too much omega 6 can have an inflammatory effect, which can suppress the body’s immune system, causing joint pain.