G’day
When I wrote “not to any great extent” I was, perhaps, being a little harsh. If you eat more oils and fats that are high in linoleic acid but low in alpha-linoleic acid and arachidonic acid, and more oil from blue-skinned deep-sea fish*, but less oils containing alpha-linoleic acid, then this can promote the production of series I eicosanoids and inhibit the production of series II eicosanoids, and that ought to improve your blood pressure and your LDL:HDL ratio, as well as reducing your total cholesterol.
But the effect of eating more protein and carbohydrate to reduce your insulin and increase your glucagon seems (on admittedly sketchy evidence) to be much more significant than that of eating different oils alone.
- It seems to be the omega-3 unsaturated fatty acids in these oils that are effective. But in my humble opinion it would be over-generalising to suppose that all omega-3 unsaturated fatty acids will have the same effect: or even be safe to eat. And to reason that if omega-3 unsaturated is good then omega-6 unsaturated will be even better is absurd. But no more absurd than the reasoning that got us eating poly-unsaturated oils.
Regards,
Agback