Vegetable Oil Reduces the Risk of Heart Disease

Safflower Oil

The American Heart Association (AHA) recommends the following vegetable oils for cooking:

- Olive oil
- Canola oil
- Corn oil
- Safflower oil

The reason AHA recommends the above oils is “because they contain the least saturated fat.”

A recent research study published in the Journal of the Academy of Nutrition and Dietetics support AHA’s recommendation.  The researchers, who conducted this study, say that between two-four tablespoons of vegetable oil should be consumed daily to reach the necessary amount of linoleic acid, which is one of the n-6 polyunsaturated fatty acids, needed for a diet for a healthy heart.

Source: heart.org, andjrnl.org, Deccan Herald