Do you get questions about fats like cooking oils? There are many misconceptions about fats and health and, without knowing the facts, your shoppers may be missing out on the benefits of heart-healthy oils.
For example, did you know that corn oil contains more cholesterol-blocking plant sterols than other cooking oils? Corn oil has four times the sterols of olive oil, forty percent more than canola oil and three times more than vegetable (soybean) oil.ᴬ
Here are some other myths and facts about corn oil, provided by Mazola®:
MYTH: Corn oil isn’t a heart-healthy oil
FACT: Research suggests eating about 1 tablespoon (16 grams) of corn oil daily may reduce the risk of heart disease due to the unsaturated fat and plant sterols content.
MYTH: Corn oil isn’t as healthy as olive oil
FACT: Mazola® Corn Oil contains more cholesterol-blocking plant sterols than other cooking oils. It is 100 percent pure, naturally salt and cholesterol free, and contains vitamin E.
MYTH: Corn oil should only be used for frying
FACT: Mazola® Corn Oil has a high smoke point above 450°F and mild taste, making it appropriate for baking, grilling, sautéing and stir-frying.
Thanks to the Mediterranean diet, extra virgin olive oil often gets the kudos for being the healthiest oil. But a new study reveals that corn oil lowers the “bad” LDL and total cholesterol more than extra-virgin olive oil (EVOO).ᴮ
In a study published in the Journal of Clinical Lipidology (December 2014), two groups of subjects were given a balanced diet for 21 days that included three foods made with either a total of 4 tablespoons of corn oil or 4 tablespoons of EVOO. The foods were yogurt, a pumpkin muffin or carrot cake, and a rosemary garlic or wheat dinner roll. Participants who had the four tablespoons of corn oil daily in their food had a lower level of LDL (“bad”) cholesterol at the end of three weeks, as compared to those who consumed the EVOO. The corn oil group also had a lower total cholesterol level. This is because corn oil has more naturally-occurring phytosterols than extra-virgin olive oil, 528 versus 120 milligrams.
And when it comes to cooking, remember that corn oil has a higher smoke point than olive oil –400-450 degrees F for corn oil, versus 325-375 F for olive oil. This, along with a naturally mild taste, makes corn oil more versatile in the kitchen than many cooking oils.
ᴬ Based on analysis of corn oil and 2013 USDA comparison of other cooking oils: Corn oil has plant sterols content of 135.6 mg/serving vs. 30.0 mg/serving for Olive Oil, 40.8 mg/serving for Vegetable Oil, and 93.9 mg/serving for Canola Oil 2.
ᴮ Maki K, Lawless A, Kelley K, Kaden v, Geiger C, Dicklin M. Corn oil improves the plasma lipoprotein lipid proﬁle compared with extra-virgin olive oil consumption in men and women with elevated cholesterol: Results from a randomized feeding trial. J Clin Lipidol. Article in press. Accessed December 10, 2014.