Choice of cooking oils--myths and realities.

Notes: 

Oils with a high PUFA n-6 content and high n-6/n-3 ratio in dietary fats are atherogenic and diabetogenic. The newer "heart-friendly" oils like sunflower or safflower oils possess this undesirable PUFA content and there are numerous research data now available to indicate that the sole use or excess intake of these newer vegetable oils are actually detrimental to health and switching to a combination of different types of fats including the traditional cooking fats like ghee, coconut oil and mustard oil would actually reduce the risk of dyslipidaemias, AHD and Type-2 DM.

TitleChoice of cooking oils--myths and realities.
Publication TypeJournal Article
Year of Publication1998
AuthorsSircar S, Kansra U
JournalJournal of the Indian Medical Association
Volume96
Issue10
Pagination304-7
Date Published1998 Oct
ISSN0019-5847
KeywordsCooking, Coronary Artery Disease, Developing Countries, Diabetes Mellitus, Type 2, Dietary Fats, Humans, India, Oils, Plant Oils, Risk Factors
Abstract

In contrast to earlier epidemiologic studies showing a low prevalence of atherosclerotic heart disease (AHD) and type-2 dependent diabetes mellitus (Type-2 DM) in the Indian subcontinent, over the recent years, there has been an alarming increase in the prevalence of these diseases in Indians--both abroad and at home, attributable to increased dietary fat intake. Replacing the traditional cooking fats condemned to be atherogenic, with refined vegetable oils promoted as "heart-friendly" because of their polyunsaturated fatty acid (PUFA) content, unfortunately, has not been able to curtail this trend. Current data on dietary fats indicate that it is not just the presence of PUFA but the type of PUFA that is important--a high PUFA n-6 content and high n-6/n-3 ratio in dietary fats being atherogenic and diabetogenic. The newer "heart-friendly" oils like sunflower or safflower oils possess this undesirable PUFA content and there are numerous research data now available to indicate that the sole use or excess intake of these newer vegetable oils are actually detrimental to health and switching to a combination of different types of fats including the traditional cooking fats like ghee, coconut oil and mustard oil would actually reduce the risk of dyslipidaemias, AHD and Type-2 DM.

Alternate JournalJ Indian Med Assoc
PubMed ID10063298
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