These vegetable oils cause inflammation and increase the risk of blood clots.

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A doctor warned against using oil with a high omega-6 content due to the risk of blood clots.

A certain amount of blood clotting is vital because it prevents excessive bleeding. However, blood clots that dissolve naturally are a concern because they can lead to serious conditions. For example, blood clots that block blood flow to the brain can cause strokes, while blood clots in the lungs can lead to pulmonary embolism.

There are a number of factors that can increase the risk of developing such a clot. Diet is one such factor. It is widely known that certain fatty and salty foods can cause blood clotting. However, one expert said that the type of oil you cook with can also lead to unwanted blood clots.

Some vegetable oils should be avoided.

Foods fried in oil can, over time, trigger the process of atherosclerosis (hardening and clogging of the arteries), which leads to blood clots.

They can raise your “bad” cholesterol (low-density lipoprotein), but they also cause it to become oxidized low-density lipoprotein, which is a bad thing because it's the actual “bad” cholesterol that leads to damage to artery walls and subsequent clogging of the arteries.

Most vegetable oils are high in omega-6 fatty acids, too much of which can be pro-inflammatory. Additionally, heating these and other fats in oil can change their chemical structure so that they become hyper-inflammatory. Inflammation is a key factor in atherosclerosis. It plays a role in all stages of its development, from the moment plaques begin to form to the moment they accumulate and begin to clog arteries.

Oils containing omega-6 include:

• Canola
• Soybean
• Sunflower
• Corn