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Int.J.Curr.Microbiol.App.Sci (2017) 6(11): 601-612

International Journal of Current Microbiology and Applied Sciences ISSN: 2319-7706 Volume 6 Number 11 (2017) pp. 601-612 Journal homepage: http://www.ijcmas.com

Review Article https://doi.org/10.20546/ijcmas.2017.611.072

A Comparative Impact Study of Edible on Health

Bharti*, Deepa Indoria, R.L. Solanki and B.S. Meena

Krishi Vigyan Kendra, Nr. Rithola toal Naaka, Chittorgarh-312001, *Corresponding author

ABSTRACT

K e yw or ds Dietary are closely related to Coronary Artery Disease (CAD).

Edible , Saturated , saturated and trans fats are harmful whereas MUFA, PUFA fats, Trans fats, (especially Omega -3 PUFA) are beneficial for the heart. Choice of heart Omega 3 fats, N-6/N-3 healthy oil could decrease the occurrence of CAD. This article reviews the ratio, point, oil, Canola benefits/harms of common edible oils on heart health. A heart healthy oil oil. should be cholesterol and trans fats free, low in saturated fats, high in Article Info MUFA and PUFA, should have ideal N-6 to N-3 ratio (< 4:1) and high

Accepted: smoking points. Mustard and Canola oils offer to be ideal in this regard. 07 September 2017 Epidemiologic studies also suggest that people consuming have Available Online: 10 November 2017 less CAD as compared to other oils.

Introduction

Currently one is confronted by an array of functioning of body especially the brain. cooking oils and a host of health claims about Broadly, it is of two types: high density their respective benefits. To further confuse, lipoprotein (HDL) and low density lipoprotein several brands are available for each oil (LDL). LDL cholesterol is considered as “bad sporting all types of jargon on the package, cholesterol” responsible for allowing fatty refined/ filteredN-3, N-3 / N-6 ratio, enriched plaques to develop in the lumen of arteries, with oryzanol / omega 3 , rich in leading to their narrowing. If this narrowing Polyunsaturated (PUFA) / Monounsaturated develops in coronary arteries (supplying (MUFA) fatty acids. It is the need of current blood to the heart), the person can develop time to clarify the health benefits of different coronary artery disease (CAD) and can lead to oils and demystify the jargon for the lay heart attacks. HDL cholesterol on the other people. hand is called as “good cholesterol” and can prevent the development and evolution of Cholesterol these dangerous plaques.

It is the fatty substance that is found in the It is important to remember that while fats of blood stream and the body cells. Actually, it animal origin (, , ) may be rich is an essential substance required for a proper in cholesterol, vegetable oils have no

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Int.J.Curr.Microbiol.App.Sci (2017) 6(11): 601-612 cholesterol, but some of them can lead to () or vegetable ( ghee). endogenous (by the body) production of If hydrogenation is incomplete (partial cholesterol. hardening), the relatively high temperatures used in the hydrogenation process tend to flip (SFA) some of the carbon-carbon double bonds into the "trans" form. If these particular bonds It is a type of fat in the oils which makes it aren't hydrogenated during the process, they thicker (more solid) and when consumed can will still be present in the final product as elevate the levels of total cholesterol (TC) and trans-fatty acid. From the health stand-point, LDL cholesterol. Overall, it can contribute to it is the worst type of fat and has been linked development of heart diseases.1 with development of CAD. A comprehensive review of studies on trans fats was published Rich sources: Ghee, butter and in 2006 in the NEJM reports a strong and consistent relation between trans fat Polyunsaturated fat (PUFA) consumption and CAD, concluding that "On a per-calorie basis, trans fats appear to increase It is another type of fat which when consumed the risk of CHD more than any other lowers the level of LDL cholesterol but at the macronutrient, conferring a substantially same time can also lower HDL cholesterol. increased risk at low levels of consumption (1 to 3 % of total energy intake)".6This study Rich sources: oil, and estimated that consumption of TFAs soya bean oil constituted for between 30,000 and 100,000 cardiac deaths per year in the United States Monounsaturated fat (MUFA) alone. Another damaging evidence of ill- effects of TFAs on CAD were forth-coming Metabolically, it is the best type of fat from the Nurses' Health Study, enrolling because when consumed lowers LDL 120,000 female nurses. In this landmark cholesterol and elevates the HDL cholesterol study, Hu and colleagues determined that a levels.2-4 nurse's CAD risk roughly doubled for only 2% increase in trans fat calories consumed. Rich sources: , mustard oil and groundnut oil Interestingly, it takes more than a 15% increase in saturated fat calories to produce a However, currently, the focus of research has similar increase in risk. Furthermore, it was shifted from saturated fats to individual fats found that replacing 2% of from and percentage of fatty acids (SFA, PUFA, TFAs with non-trans unsaturated fats more and MUFA) in the diet. An adequate intake of than halved the risk of CHD (53%). By both polyunsaturated and saturated fats is comparison, replacing a larger (5%) of food needed for the ideal LDL/HDL ratio in blood, energy from SFAs with non-trans unsaturated as both contribute to the regulatory balance in fats reduces the risk of CHD by 43%.The lipoprotein metabolism.5 reason for this exaggerated negative response is probably that while both SFA and TFA Trans fatty acids (TFAs) increase LDL but unlike SFA, TFA also lowers HDL. The net increase in LDL/HDL This is an artificial fat produced as a side ratio with TFAs is approximately double than effect of hydrogenation of that due to SFAs.7

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Int.J.Curr.Microbiol.App.Sci (2017) 6(11): 601-612

Furthermore, the negative consequences of acid (LA), which is abundant in TFA consumption may go beyond the CV vegetable oils like corn (60%), cottonseed risk. There is evidence that eating such diets (50%) and sunflower (50%) oil. Margarine is may increase the risk of other chronic health very high in omega-6 fatty acids. N-6 fatty problems like Alzheimer’s disease, cancer, acids are precursors to pro-inflammatory diabetes, obesity, liver dysfunction, infertility compounds in the body. Further, large and depression to name a few. amounts of omega-6 decrease the effect of omega-3. Rich sources: Processed fried foods like bhujiya, , biscuits, confectionary N-6: N-3 ratio items, etc. Both N-6 and N-3 are essential for proper Omega-3 fatty acids functioning of body, but they should be present in balanced proportion in the body. N- Omega-3(N-3) fatty acids are a family of 6 and N-3 compete for the enzymes that PUFA, which are considered especially good convert them into more biologically active for health.8 They are one of the two essential compounds. So, when more omega-6 is fatty acids, so called because humans cannot consumed, it uses proportionately more of manufacture it and must get it from food. N- those enzymes, ultimately leading to a more 3fatty acids are precursors to anti- pro- inflammatory milieu. As per Institute of inflammatory compounds in the body. Oily Medicine an adequate intake (AI) for N-6 is fish caught near polar regions are a good about 10 to 15 grams a day. The AI for N-3 is source of it. All seeds of the Brassica family, at least 1 to 2 grams a day. Although AIs are including mustard (6-11%), canola / estimates and as always they vary depending (7%) and , have high levels of omega-3 on age, gender, life stage, activity level, so fatty acid. Flax (linseed) oil is the richest many things, it is recommended that the ratio source of plant based omega-3 fatty acid in the diet should be less than4:1. On the (55%) and also (20%) is a rich other hand, World Health Organization source, but these oils are uncommon as a table (WHO) recommends N-6: N-3 ratio to be 5:4 or (because of low ). and many consider In real world however, has 6% omega-3 but contains many people are eating a ratio of 20:1 and over 50% omega-6, the fatty acid that higher. N-6 and N-3 often occur together in competes with the function of omega-3. Other foods. Many foods that are good sources of than rapeseed and mustard oils, there are few N-3 are also good sources of N-6. Walnuts are other common sources of plant based omega- a classic example in this case. They are rich in 3 in Western and Indian diets. However, when N-3 but are even richer in N-6, so that the omega-6 intake is kept low, humans can ratio is not 1:1 but closer to 4:1. Interestingly, convert the plant-based omega-3 into one with the ratio is 1689:1. The only found in fish oils (eicosapentaenoic acid), in common foods where the ratio is reversed are limited amounts, a useful source for the green leafy vegetables likeromaine, vegetarians. spinach, kale, broccoli, rapini, etc. Here, the N-6: N-3 ratio is less than 1 and these are the Omega-6 fatty acids foods which should be consumed more to improve the ratio. Among the cooking oils Omega-6 fatty acids (N-6) are also important also it is very clear that those oils which are for health. They include the essential fatty derived from green leafy vegetables, for

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Int.J.Curr.Microbiol.App.Sci (2017) 6(11): 601-612 example those derived from the Brasicca synthesis).12 Further, have also family like mustard oil or have the been found to have a neuro-protective best N-6:N-3 ratio. Many popular oils like (prevent stroke related injuries) and anti- olive oil (12.84), (46.01), and peanut cancer (prostatic, pancreatic, breast, and skin) butter (225.63) have adverse ratios. On the effect. Some studies have also shown that other hand, mustard oil has a ratio of 1.2 palm tocotrienols improved blood glucose, which is closest to the one recommended by dyslipidemia and oxidative stress and may WHO i.e. prevent the progression of vascular wall changes occurring in Diabetes Mellitus Comparison of N-6 / N-3 ratios of common (DM).13,14 edible oil (Table 1) Oryzanol They are a class of naturally-occurring Oryzanol is an antioxidant found in compounds found in plants that are analogous oil (RBO) that is used for many alternative to cholesterol (function as a structural herbal therapies. The high antioxidant component to cell membranes). Vegetable property of -oryzanol has been widely and nut oils like wheat germ, sesame, corn, recognized. Studies have shown that it can canola and oil are rich source of this prevent heart attacks, probably because its oil. effect on cholesterol metabolism; it can reduce plasma cholesterol, reduce cholesterol Cholesterol lowering effects of phytosterols absorption and decrease early atherosclerosis, are well known. It has been reported that 2 g inhibit platelet aggregation, and increase fecal of phytosterols daily was associated with a bile acid excretion.10 Oryzanol has also been 10% decrease in LDL. By virtue of lowering used to treat nerve imbalance and disorders of cholesterol it can even reduce the risk of menopause. CAD. In addition to supporting cardiovascular health, phytosterols may also Tocotrienols reduce the risk of certain cancers. It may inhibit the growth and metastasis of cancers They belong to the E family and are of the breast, ovary, lung and stomach powerful natural antioxidants and are probably by reducing oxidative stress abundantly found in , , associated with cancer.15 coconut oil and also wheat germ and barley. Their protective benefit lies in the prevention Cold pressed oils of CVD and some forms of cancer. This oil is produced by use of a hydraulic In one study, it showed reversal of press. This is an ancient method and yields atherosclerosis in most patients of carotid the best quality oil. The only two materials atherosclerosis after consumption of that will yield enough oil without heating tocotrienols (from palm oil) as compared to them first are sesame seeds and olives. These worsening in all the control patients.11 It acts oils are the closest possible to the natural perhaps by ability to decrease the liver's state, therefore have the most color, odor and capacity to manufacture cholesterol by flavor – and are most nutritious; however they suppressing the HMG-CoA reductase (the are usually unavailable because little oil is enzyme in the liver responsible for cholesterol produced this way.

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Refined oils this type of extraction does not qualify as "cold pressed" either. Organic merchants will Refined oil is purified oil obtained from oil refer to it as "expeller pressed". Health wise, cakes using a process of solvent extraction. unrefined oils are considered better and Refined cooking oils are made by highly recommended due to presence of wide range intensive mechanical and chemical (solvent of bioactive compounds (antioxidants), extraction) processes to extract the oil from flavors and content. the seeds and vegetable products. The crushed seeds are heated to temperatures between Rancidity 110oC and 180oC in a steam bath to start the oil extraction process. The seeds are put The term rancidity is used to designate the through a high volume press which uses high development of any disagreeable odor and heat and friction to press the oil from the seed flavor in fats and oils. Different investigators pulp. The seed pulp and oil are then put classify the disagreeable odors and flavors through a hexane solvent bath and steamed according to their production in different again to squeeze out more oil. ways. Generally, there are three types of rancidities- (1) hydrolytic, (2) oxidative, and The extracted oil is then put through further (3) ketonic. refining techniques including degumming, neutralization and bleaching. Furthermore, Hydrolytic rancidity high-temperature processing may cause the weak carbon bonds of unsaturated fatty acids, Hydrolytic or the acid rancidity is brought especially triple unsaturated linolenic acid, to about by the action of lipase enzymes which break apart, thereby creating free radicals. In by hydrolysis split the fat into glycerol and addition, antioxidants, such as fat-soluble fatty acids. Free fatty acids may also be vitamin E, are neutralized or destroyed by liberated by a relatively high hydrogen-ion high temperatures and pressures. Butylated concentration in contact with the fat. Lipases Hydroxytoluene (BHT) and Butylated are associated with fats in their natural state, Hydroxyanisole (BHA), both suspected of i.e., nuts, seeds, , and fat of meat. Since causing cancer and brain damage, are often lipase enzymes are destroyed by heat, this added to these oils to replace vitamin E and type of rancidity is encountered in products other natural preservatives destroyed by heat. which are not heated to a high enough It produces a bland oil having only mild temperature to destroy the enzyme. The flavor, free from impurities but more likely to flavours developed by lipaseaction depend turn rancid. upon the composition of the fat. Thus, the flavors caused by butyric acid will be found Unrefined oils only in products containing butter fat. As such lipase activity in itself is of no great economic Unrefined oil is obtained by a process of importance, except in the fats rich in the pressing the seeds or other vegetable material. lower fatty acids,but secondary reactions This uses a screw or continuous press with a associated with oleicacidintroduce another constantly rotating worm shaft. Cooked aspect. The free fatty acids act ascatalysts for material goes into one end and is put under oxidative changes. The better-keeping quality continuous pressure until discharged at the of the sweet- butter is attributed to its other end with oil squeezed out. Temperatures lower free fattyacid content (compared to between 200-250oC are normal. Obviously, butter from sour cream) Oxidative rancidity

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Among the changes which occur when a fat room temperature. To prevent negative effects or oil becomes rancid are the following: the of heat and light, oils should be removed from decreases, whereas the specific cold storage just long enough for use. Refined gravity, acid value, and peroxide value oils high in MUFA keep up to a year (olive increases. Investigations have shown that oil will keep up to a few years), while those when an oil or fatis protected from light by high in PUFA keep up to about six months. In means of a green wrapper or container it may contrast, saturated oils, such as coconut oil have a peroxide value equal to or even greater and palm oil, have much longer shelf lives than an unprotected fat that has become and can be safely stored at room temperature. rancid. Oxidative rancidity occurs through the Their lack of PUFA content causes them to be taking up of oxygenat the double bonds of the more stable. unsaturated glycerides. Many oxidative decomposition products may be formed. Smoking temperatures of fats (Smoke These products include aldehydes, ketones, point/ flash point) fatty acids of lower molecular weight, hydroxy acids, oxy acids, and gases. The When fats or oils are heated to high gaseous decomposition products of rancid fats temperature, decomposition occurs and finally are carbon dioxide, carbon monoxide, a point is reached where fat is broken down to hydrogen, nitrogen, oxygen, and other gases. glycerol and free fatty acids (FFA), and produce bluish smoke (visible fumes are Induction period given off). This point is called the “smoke point.” The glycerol is then further broken There is a period before the uptake of oxygen down to acrolein which is also a component by a fat becomes appreciable which is known of the smoke. It is the presence of the acrolein as the induction period. During this period the that causes the smoke to be extremely fat is still fresh and "sweet." The induction irritating to the eyes and throat. The smoke period varies for different fats and oils and for point also marks the beginning of both flavor different samples of the same fat or oil. The and nutritional degradation giving an oxidation products act as catalysts so that unpleasant and disagreeable flavor to the oxygen uptake receives increased momentum food. Therefore, it is a key consideration as these products are formed. The first when selecting a fat for frying (requiring fats compounds formed in oxidation of with higher smoke points for ). unsaturated fatty acids are "moloxides." (not oxides or peroxides). Exclusion of air or The smoke point for oil varies widely oxygen from a fat may retard but not inhibit depending on origin and refinement. The its oxidation. Any particular oil can be smoke point of oil does tend to increase as prevented from getting rancid bydelaying the FFA content decreases and degree of development of rancidity, a blanket of an inert refinement increases.16,17 Lighter, more gas, usually nitrogen, is applied to the vapor refined oils tend to have higher smoke points. space in the storage container immediately Reused oil has a lower smoke point because after production. This is referred to as tank heating the oil produces FFAs and as heating blanketing. Vitamin E oil is a natural time increases, more such acids are produced, antioxidant that can also be added to cooking thereby decreasing the smoke point. oils to prevent rancidification. All oils should be kept in a cool, dry place. Oils may thicken, Considerably above the temperature of the they will soon return to liquid if they stand at smoke point is the “flash point”, the point at

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which the vapors from the oil can first ignite year dietary fat studies in the UK, the USA, when mixed with air. Even if smoking point is and Spain found that PUFA containing oils not reached even high heating can cause harm like soya, canola, sunflower, and corn oil with some oils. A 2001 parallel review of 20- degrade easily to toxic compounds

Table.1 Comparison of fats available in different oils

Fats/Oil Saturated Mono-unsaturated Linoleic Acid Alpha-Linoleic Acid N-6/N-3 ratio Fatty Acid (SFA) Fatty Acid (MUFA) (Omega-6 PUFA) (Omega-3 PUFA) Mustard 8 70 12 10 1.2:1 Canola 4 62 22 10 2.2:1 Ghee 65 32 2 <1 3:1 Soybean 15 27 53 5 10.6:1 Red palm 50 40 9 <0.5 18:1 Olive oil 13 76 10 <0.5 20:1 Palm oil 45 44 10 <0.5 20:1 Rice bran 22 41 35 1.5 23:1 Groundnut 24 50 25 <0.5 50:1 Sunflower 13 27 60 <0.5 120:1 Safflower 13 17 70 <0.5 140:1 Source: POS Pilot Plant Corporation, Saskatoon, Saskatchewan, Canada, June 1994; National Institute of Nutrition, India

Which oils to use? acids. It was once considered unsuitable for human consumption due to high content of Several oils are available but oils should be . This is because of early studies in chosen on the intended use (oils with high rats. However, later studies showed that in smoke point for deep frying), ability to stay rats there is an inefficient activation of erucic on shelf and also the fat composition, more acid to erucyl-CoA and a low level of activity importantly the ratio between PUFA, MUFA, of triglyceride lipase and enzymes of beta- SFA (N-3, N-fat components (Table 1). oxidation for erucic acid which possibly However, many oils have some special contribute to the accumulation and retention component or characteristic which makes of cardiac lipid. them especially useful. Mustard oil is considered one of the healthiest Mustard oil edible oils as it has low amount of SFAs and a high amount of MUFA and PUFA fatty acids, This is oil used primarily in North India and which are good for health. Compared to other . It has a hot nutty taste and pungent oils mustard oil has several benefits. aroma. Mustard oil has about 70 % MUFA of Furthermore, the N-6: N-3 ratio of mustard oil which 42 % is erucic acid and 12 % is oleic is near ideal 6: 5 unlike olive oil where it is ~ acid, it has 22 % PUFA content of which 10 20:1. It has a high content of antioxidants and % is the omega-3 alpha-linolenic acid and 12 vitamin E, as well as the fact that it is cold % omega-6 linoleic acid and 8 % SFAs. pressed add to the nutrition value of this oil. Mustard oil also have high levels of omega-3 The slphalinolenic acid found in mustard oil (10 %) and are a common, cheap, mass- reduces the adhesion-aggregation tendency of produced vegetarian source of omega-3 fatty blood platelets which decreases the risk of a 607

Int.J.Curr.Microbiol.App.Sci (2017) 6(11): 601-612 heart attack. Several, in human studies (on some because it has the highest (75 %) postmortem samples) early asymptomatic content of MUFA among all other oils. coronary disease was found absent in the Furthermore, it also contains a wide variety of mustard suggesting that mustard oil may be valuable antioxidants (hydroxytyrol is the cardio- protective. Several clinical studies main antioxidant compound in olive oil), have also found that mustard oil may be the believed to play a significant role in the many best for heart health. health benefits attributed to olive oil. The use of MUFA (most notably ) leads A study by Harvard school of medicine, All lowering of LDL cholesterol and elevation of India Institute of Medical Sciences (AIIMS), HDL cholesterol which may lead to reduction Delhi and St. John Hospital, Bangalore, found in the risk of CAD.23 Furthermore; it exerts that there was a significant and dose- anti-inflammatory, antithrombotic, dependent inverse association between antihypertensive as well as vasodilatory vegetable intake and Ischemic heart disease effect. It must be noted that the least (IHD) risk. The inverse association was processed forms of olive oil, extra virgin or stronger for green leafy vegetables. Use of virgin olive oil have more MUFA than other mustard oil, which is rich in linolenic acid, olive oil. In addition, they also contain more was associated with a lower risk than was use polyphenols, which may be responsible for of sunflower oil [for use in cooking: RR: 0.49 beneficial effects of this oil on heart.24 (95% CI: 0.24, 0.99); for use in frying, RR: 0.29 (95% CI: 0.13, 0.64)]. In fact the chances The polyphenolic antioxidants (oleuropein or of heart disease drop by nearly 70% on use of tyrosol) which are found in highest mustard oil as a cooking medium.19,20 concentration in extra-virgin olive oil have been co-related with increased arterial Rapeseed oil (Canola oil) elasticity which itself leads to decreased risk of stroke and heart attacks. It is plant-based oil, a close relative of mustard (Brassica family). Recent varieties Not only that some epidemiological studies have lower levels of erucic acid. The name suggest that olive oil has a protective effect "Canola" was derived from the term against certain malignant tumors in the breast, "Canadian oil, low acid" in 1978.21Canola oil prostate, endometrium and digestive tract.25 is low in SFAs (less than 7%), is high in The main limitation of this oil is that it does MUFA, and has a beneficial omega-3 fatty not have an ideal N-6: N-3 ratio. acid profile (which has well established heart health benefits) and is recognized by many Soyabean oil health professional organizations including the American Dietetic Association (ADA), It is one of the most widely consumed and American Heart Association (AHA). cooking oils. Like safflower and sunflower Canola oil has been considered healthy food oil, it is also a rich source of PUFA (although by FDA as well.22 less than them).

Olive oil The major unsaturated fatty acids in soybean oil triglycerides are 7–10% alpha-linolenic Olive oil is oil obtained from the olive, a acid (C-18:3); 51% linoleic acid (C-18:2); traditional tree of the Mediterranean and23% oleic acid (C-18:1). It also contains basin. Olive oil is considered the best oil by the saturated fatty acids 4% and

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10% which are long chain Cotton saturated fatty acids. Like safflower oil and sunflower oil it has a high content of linolenic It is cooking oil extracted from the seeds of acid and as such tends to turn rancid earlier cotton plant of various species. Its fatty acid and therefore should be used fresh. profile generally consists of 18% MUFA (oleic), and 52% PUFA(linoleic & linolenic). It is generally recommended that to achieve is described by scientists as best health benefits, oils rich in PUFA should being "naturally hydrogenated" because the be used in combination with those rich in SFAit contain sare the natural myristic, MUFA like olive oil, mustard oil or palmitic, and (predominantly) stearic acids. groundnut oil. These fatty acids make it stable frying oil without the need for additional processing or Rice bran oil (RBO) the formation of trans- fatty acids. However, the health benefits of this oil are RBO is oil extracted from the germ and inner controversial, it has too high acontent of husk of rice. It is notable for its very high saturated fat and too low in monounsaturated smoke point of 254 C (thus utilized for deep fat.29 Furthermore, cottonseed oil may contain frying) and its mild flavor. It is one of the natural toxins and unacceptably high levels of most popular cooking oils in Japan and China. pesticide residues (since "cotton is not Rice bran oil is perhaps one of the most classified as a food crop, and farmers use balanced oils containing a range of fats (47% many agrichemicals when growing it). MUFA, 33% PUFA, and 20% SFA. It is also rich in vitamin E, gamma-oryzanol (a The natural toxin, gossypol, is supposedly powerful antioxidant) which may help prevent eliminated in the refining process. The main heart attacks), and phytosterols (compounds advantage of cottonseed oil is that it is believed to help lower cholesterol naturally rancid free (and may not require absorption), which may provide associated hydrogenation to make it stable) and therefore health h benefits. A major limitation of this has a long shelf life. Being cheap it is now a oil is less than ideal N-6/N-3 ratio of 23:1. component of a much wider range of processed foods, including cereals, breads and Sunflower oil snack foods like chips.

It is like safflower oil which is high in PUFA Corn oil and the essential vitamin E and low in SFA. In addition it is rich in lecithin, , Corn oil (Maize oil) is oil extracted from the carotenoids and waxes. Practically, it is good germ of corn. Refined corn oil is cooking oil known for having a clean taste approximately 55% PUFA, 30% MUFA, and and low levels of trans- fat. However, it also 15% SFA. Its main use is in cooking, where has a high content of omega-6 its high smoke point makes it valuable for polyunsaturated fatty acids. Health related frying purposes. data associated with high consumption of mega 6 polyunsaturated fatty acid is It is also relatively inexpensive. However, controversial. Some studies have suggested refined corn oil has excessive levels of that it may increase the likelihood of breast omega-6 fatty acids, relative to omega-3 fatty and prostatic cancer. Another major limitation acids, may increase the probability of a of this oil number of diseases and depression.

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Ground nut oil tocotrienols, Coenzyme Q10, phytosterols and glycolipids. Though palm oil may be high in It is oil most often used in Chinese, South saturated fat, the co-relation between heart Asian and Southeast . disease and this oil is controversial. While a is appreciated for its high smoke point relative study (supported by the NIH and the USDA) to many other cooking oils. In addition, it has concluded that palm oil is not a safe substitute a pleasing taste that can add additional for trans-fat in the food industry, because character to a dish. Its major component fatty palm oil results in adverse changes in the acids are oleic acid (MUFA), linoleic acid blood concentrations of LDL cholesterol and (PUFA), and palmitic acid (SFA). The oil also apolipoprotein B similar to trans fat does.30 contains some stearic acid, arachidic acid, Recent researches have shown that saturated arachidonic acid, behenic acid, lignoceric acid fats in the sn-1 and -3 positions of and other fatty acids. This is one of the heart triacylglycerol exhibit different metabolic friendly oils which are not only rich in MUFA patterns due to their low absorptivity. Thus, but otherwise also well balanced. dietary fats containing saturated fats primarily in sn-1 and -3 positions (e.g., , Safflower oil coconut oil, and palm oil) have very different biological consequences than those fats in Safflower produces two types of oil but the which the saturated fats are primarily in the common one available is Indian market is sn-2 position (e.g., milk fat and lard). More high in PUFA (linoleic acid). Being low in studies should be carried out on effect of SFA, it was initially used as a substitute for differences in stereospecific fatty acid ghee and butter as health consciousness location and in health outcomes. Major developed in India. However, being rich in limitations of this oil are high saturated fat PUFA and very low in MUFA (13%), it is content and less than ideal N-6: N-3 ratio of also not the healthiest of oils. While its 20:1. consumption may cause the lowering of total and LDL cholesterol it may also cause Coconut oil lowering of HDL cholesterol. Being high in PUFA it is more likely to turn rancid and Throughout the tropical world it has provided although it has the highest smoke point and as the primary source of fat in the diets of such can be used for deep frying, it must be millions of people for generations. Being a remembered that poly-unsaturated fat plant fat, it contains no cholesterol but possibly turn toxic when exposed to high consists of more than ninety percent of SFAs, heat. with traces of few unsaturated fatty acids, such as MUFA and PUFA. Palm oil However, the saturated fat content is different Palm oil is extracted from the pulp of the fruit from animal fats because most of them are of the oil palm. Palm oil is a common cooking medium chain triglycerides (which may not ingredient in the tropical belt of Africa, carry the same risks as other saturated fats).30 Southeast Asia and parts of Brazil. It is cheap Lauric Acid is the chief contributor, with and has a high smoke point and thus useful more than 40% of the share, followed by for frying. One variety, the red palm oil capric acid, caprylic acid, and contains at least 10 other carotenes, along palmitic. Lauric acid is a saturated fat that with tocopherols and particularly, raises blood cholesterol levels by increasing

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How to cite this article:

Bharti, Deepa Indoria, R.L. Solanki and Meena, B.S. 2017. A Comparative Impact Study of Edible Oils on Health. Int.J.Curr.Microbiol.App.Sci. 6(11): 601-612. doi: https://doi.org/10.20546/ijcmas.2017.611.072

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