Polyunsaturated Fatty Acids (PUFAs) are found in plant oils such as soybean oil, canola oil, and corn oil. PUFAs are synthetic fats that do not occur naturally in the body. “Olive oil is the only natural oil,” says Paul Ratté, a naturopathic practitioner at Northwestern Health Sciences University's Woodwinds Clinic. “Synthetic oils [PUFAs] can be problematic because they alter your omega-6-to-omega-3 ratio and there’s nothing you can do about it.”

Americans are getting an overabundance of omega-6 fatty acids, and most of them are coming from an over consumption of PUFAs, not animal products. “PUFAs are a very low source of omega-3 fatty acids, but high in omega-6 fatty acids,” says Ratté. “Food manufacturers often use PUFAs in their products because they have a long shelf life and are relatively stable [when compared to omega-3 fatty acids].”

Ratté says that Americans tend to consume more PUFAs than saturated fats because saturated fat has been the scapegoat for bad fat and weight gain. In reality, the PUFAs may be more problematic.

"About 100 years ago, there were three sources of fat: lard, butter and olive oil,” says Ratté. “We got most of our saturated fat from lard and butter and were healthier then than we are now. It could be due to the fact that today, we consume PUFAs such as corn oil which is not naturally-occurring and has to be chemically processed in order to be created. Synthetic products are not good for our bodies.”

Although saturated fats have gotten a bad reputation over the last few years, they can actually contain higher quality omega-6 fatty acids than PUFAs (as long as it is quality fat such as grass-fed, grass-finished beef instead of grain-fed beef).

“PUFAs can be worse than saturated fat – depending on the quality of the fat,” says Ratté. “Saturated fat from a clean source may be beneficial and a safer source of omega-6 fatty acids.”