A. Relative to other oils, canola (made from the seeds of a yellow-flowered plant) and olive oils are rich in monounsaturated fats—the kind that help reduce “unhealthy” LDL cholesterol and boost “healthy” HDL cholesterol. But new research suggests that virgin (and extra-virgin) olive oils—those produced purely by mechanically pressing the oil from olives, with no chemical processing—have an edge: antioxidants called polyphenols. Naturally found in olives (in red wine and green tea too), polyphenols mop up free radicals before they can oxidize LDL (oxidation makes LDL even more damaging to arteries).
In a three-week study of 200 men published recently in Annals of Internal Medicine, those who consumed just under two tablespoons a day of high-polyphenol virgin olive oil in place of other dietary fats registered larger increases in “good” HDL cholesterol and fewer markers of oxidative stress than men who consumed the same amount of “ordinary” olive oil, which had a very low polyphenol content. Chemical refining processes remove some polyphenols from “ordinary” olive oils (often labeled as “pure” in the U.S.) and other cooking oils, says Maria-Isabel Covas, Ph.D., lead author of the study and a researcher at the Municipal Institute for Medical Research in Barcelona, Spain.
Bottom line: Virgin olive oil doesn’t just taste better than plain old “olive oil,” it’s better for you too. (Great justification for splurging on a pricier product, no?) That said, any olive or canola oil is a heart-healthy choice—assuming you use it as a substitute for (not a complement to) saturated fats in your diet. If cost is a concern, go ahead and use refined olive oil or canola in cooking and save the virgin oil for cases that call for a high-impact fruity flavor (dipping bread, dressing salads, accenting soups).
—D. Milton Stokes, M.P.H., R.D.
The article's title references "cooking" but the characteristics of the oils mentioned are all only relevant to unheated oil. Depending on an oils polyunsaturated fatty acid (PUFA) content, and its burn temperature, it is better or worse for cooking. Oils like canola (even though touted as being high in monounsaturated fat) is also relatively high in PUFA and is probably not a good cooking, especially frying/sauteeing, oil.
10/12/2013 - 10:47am
hemp oil is the secret of long lived asians
10/07/2013 - 9:01pm
I have profound coronary artery disease and very narrowly escaped a heart attack from 99 % blockage of the left coronary artery. Yes I hear you folks that have been eating lard all your life and are perfectly healthy ; HOWEVER, we are all different..........for example, I come from a family history of heart disease (I eat lard for a month and I am dead). I have been religiously following all the "science" and now feel great and can out run many people in their 20's, and I am 53. Listen to the science supported information and ignore the nonsense and you will be fine.
09/30/2013 - 1:04pm
I grew up on chips cooked in a pan of lard. It didn't do me any harm; I'm okay and 89 in a few weeks. My mother lived to over a hundred, and used only lard for cooking, drank full cream milk, and spread butter a quarter inch thick on biscuits. She was never ill, was articulate and active to the end, but all her siblings and friends had departed this mortal coil, so she just got fed up with life eventually, and left. Her father lived to 94, and if he felt poorly, he ate fatty mutton (not lamb). He died from the strain of cutting a 50 yard high hedge with hand shears one day, and that would have tested a 34 year-old. So what's all this nonsense about what fat NOT to eat?
09/23/2013 - 9:10am
There's only one country that could have a discussion like this. Even the author did not account for the difference in the smoke point of olive oil versus canola oil. Whatever you eat, you are eating too much of it, on average. It's not only what you eat but your eating, drinking, and exercise habits that make the real difference in your health. If you are really learning something completely new from this article then you don't understand food. For example, gluten: we never heard anything about this for thousands of years. People in Japan have been living long lives for centuries and don't know what you're talking about with fads like this.
09/15/2013 - 11:30am
GMO=genetically modified organisms
09/07/2013 - 11:55am
Groundnut (Peanut) oil is an ideal all rounder.
09/04/2013 - 6:06am
I have looked at every cooking oil, and there is always at least one article about how each of them are actually terrible for you. I am utterly lost and confused on what oil to buy. All I want is to stay away from GMOs.
And to the person who thought it would be funny to say you buy as many GMOs as you can to throw off us "hippes." You're an idiot.