Home » Study Finds Corn Oil Helps Lower Cholesterol
Just in time for February's American Heart Month, a study published in the January/February 2015 issue of the Journal of Clinical Lipidology shows corn oil significantly reduces cholesterol more than extra virgin olive oil.
"I love that cooking for your heart and your health can be so easy, just by choosing a cooking oil that's better for you. A simple ingredient swap is all it takes to eat right, and that's why my recipes use Mazola Corn Oil," said celebrity chef and author Ingrid Hoffmann. "Mazola's versatility and neutral taste not only let the flavor of my dishes shine, but the heart healthy benefits make it my go to every day."
The study, sponsored in part by ACH Food Companies, Inc., shows corn oil significantly reduces cholesterol with more favorable changes in total and low-density lipoprotein (LDL) cholesterol than extra virgin olive oil. Corn oil lowered LDL cholesterol by 10.9 percent compared to extra virgin olive oil's 3.5 percent reduction, making corn oil more effective.
Additionally, Mazola® Corn Oil has more cholesterol-blocking plant sterols than other cooking oils – four times more than olive oil and 40 percent more than canola oil. Plant sterols are plant-based components naturally present in fruits, vegetables, nuts, seeds, cereals, legumes and corn oil. Clinical studies indicate that when consumed as part of a diet low in saturated fat and cholesterol, plant sterols can help reduce the absorption of cholesterol in the gut.
Chef Hoffmann shares the following tips to inspire cooking for your heart and from your heart this American Heart Month and beyond:
Balance with color. Adding color to your meals with fresh fruits and vegetables also adds balance; more color means more nutrition.
Spice it up. With a few spices and citrus, you can bump up the flavor of your favorite dishes without adding fat.
Cook from scratch. When you cook from scratch, you control what goes into your body. Cook for your heart with Mazola® Corn Oil; it not only lowers total and LDL "bad" cholesterol more than extra virgin olive oil, but it's high smoke point, versatility and neutral flavor ensure the flavors of your dish shine through.
Check out the June 2020 issue of Prepared Foods, featuring our cover story on creating functional flavors with stocks, bases & sauces, consumers’ appetite for beef and other animal proteins, new dairy and dairy alternative offerings, and much more.