Some vegetable oils that claim to be healthy may actually increase the risk of heart disease, says a new study published in the Canadian Medical Association Journal.
University of Toronto and Western University researchers say that corn and safflower oil -- both rich in omega-6 linoleic acid, but containing virtually no omega-3 a-linolenic acid -- are not associated with beneficial heart health.
Citing a study published earlier this year, they say that while corn and safflower oil do reduce cholesterol levels, they also increase the risk of cardiovascular disease and coronary artery disease.
"Careful evaluation of recent evidence suggests that allowing a health claim for vegetable oils rich in omega-6 linoleic acid but relatively poor in omega-3 a-linolenic acid may not be warranted," wrote the medical researchers.
The researchers are calling on Health Canada to stop labeling corn and safflower oil as having heart health benefits. Currently, any vegetable oil that contains polyunsaturated fats can contain a label suggesting "a reduced risk of heart disease by lowering blood cholesterol levels."
Corn and safflower oils are commonly used in foods such as mayonnaise, creamy dressings, margarine, chips and nuts. It has become common practice in food products to replace animal fats with vegetable oils in an attempt to make them more heart-friendly.
The researchers note that canola or soybean oil can reduce the risk of heart disease because they contain high levels omega 3 a-linolenic acids, and both oils remain the main source of oil in the Canadian diet.
What are your thoughts on the findings of this study? Will it change the type of oil you use at home?
