Healthy fats not only improve cholesterol and triglyceride levels, but also reduce inflammation, cut the risk of heart disease and lower blood pressure. Whether to choose polyunsaturated or monounsaturated oils for cooking may be a matter of taste, as researchers have found benefits in both forms. All edible oils are a blend of these two types of fat plus some saturated fat -- which may be a more important consideration than the ratio of monos to polys.
A look: Olive oil contains mostly monounsaturated fat and 15% saturated fat, while soybean oil is mostly polyunsaturated fat and 14% saturated fat. Canola oil is mostly monounsaturated fat, but contains only 6% saturated fat -- by far the lowest among edible oils.
A 2007 study by researchers at the Department of Food Science and Human Nutrition at the University of Illinois, Urbana-Champaign, found that substituting canola oil for other vegetable oils and canola oil-based margarine for other spreads could significantly lower saturated fat levels in the American diet. What’s more, canola oil is also a good source of omega-3 polyunsaturated fats, which may be especially crucial to good health.
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Archived: March 20, 2014
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