Journal of Preventive Cardiology
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Nutrition Comment
Year: 2012 I  Volume: 1 I  Issue: 3 I  Pages: 123 -131
 
Cooking oils for heart health
Sundeep Mishra,MD, S.C.Manchanda, MD*
Department of Cardiology, All India Institute of Medical Sciences (AIIMS), New Delhi, India
*Department of Cardiology, Sir Ganga Ram Hospital, New Delhi, India
 
Address for correspondence
Dr.S.C.Manchanda: Email: doctormanchanda@yahoo.com
 
Abstract
Dietary fats are closely related to Coronary Artery Disease (CAD). Cholesterol, saturated and trans fats are harmful whereas MUFA, PUFA (especially Omega-3 PUFA) are beneficial for the heart. Choice of heart healthy oil could decrease the occurrence of CAD. This article reviews the benefits/harms of common edible oils on heart health. A heart healthy oil should be cholesterol and trans fats free, low in saturated fats, high in MUFA and PUFA, should have ideal N-6 to N-3 ratio (< 4:1) and high smoking points. Mustard and Canola oils offer to be ideal in this regard. Epidemiologic studies also suggest that people consuming mustard oil have less CAD as compared to other oils.
 
Keywords
Edible oil
Saturated fats
Trans fats
Omega 3 fats
N-6/N-3 ratio
Smoking point
Mustard oil
Canola oil
 
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Journal of Preventive Cardiology
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Print ISSN: 2249-4308
Online ISSN: 2277-6559
 
Frequency: Quarterly
 
 
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