Regular sunflower oil promotes inflammation, says Dr. Andrew Weil, medical director at the Arizona Center for Integrative Medicine at the University of Arizona. However, the organic, high-oleic, expeller-pressed version is acceptable if you are eating to reduce inflammation. Sunflower oil is classified as a polyunsaturated fat, though it also has some monounsaturated fats and a small amount of saturated fatty acids, according to Nutri Strategy. Sunflower oil is an omega-6 fatty acid. Having an omega-6 intake that is too high along with an omega-3 fatty acid intake that is too low is what brings about inflammation, according to the “Whole Foods Diet Cookbook” by Ivy Larson and Andrew Larson. Too much omega-6 intake also can decrease your insulin sensitivity, which makes it tougher to burn fat. Excessive omega-6 intake may even raise your “bad” LDL cholesterol levels, the authors say. Sunflower oil has 66 percent polyunsaturated fat, 20 percent monounsaturated fat and 10 percent saturated fat.