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A new study reveals that corn oil significantly reduces cholesterol with increased favorable changes in total cholesterol (TC) and LDL-C than extra virgin olive oil.
Dr. Kevin C. Maki, of Biofortis, the clinical research arm of Mrieux NutriSciences, presented the study findings in the American Society for Nutrition’s Advances & Controversies in Clinical Nutrition Conference the 2009 week.
The study was comprised of 54 healthy women and men. Among the participants, use of foods made with corn oil resulted in significantly ‘abnormal’ amounts of LDL (bad) cholesterol and total cholesterol than the same foods made with olive oil. LDL cholesterol reduced by 10.9 percent with corn oil when compared with extra virgin olive oil’s 3.Five percent reduction. Corn oil reduced total cholesterol by 8.2 percent when compared with 1.8 percent for added virgin olive oil.
Each day, the research participants received four tablespoons of either corn oil or olive oil in the foods provided included in a weight maintenance diet-consistent using the Dietary Guidelines for Americans recommendations.
The clinical trial would be a randomized, double-blind, controlled crossover assessment of the effects of dietary oils on fasting lipoprotein lipids that compared the results of corn and additional virgin essential olive oil on Cholestrerol levels (primary outcome variable), total cholesterol, HDL cholesterol (good cholesterol), Non-HDL cholesterol, Triglycerides and the total to HDL cholesterol ratio.
The participants had fasting LDL cholesterol 130 mg/dL and <200 mg/dL. Other measurements, for example fasting blood sugar levels, were taken from all participants during visits to the clinical study center before and after each treatment phase of the study.
“The research results suggest corn oil has significantly greater effects on blood levels of cholesterol than olive oil, due, partly, to the natural cholesterol-blocking ability of plant sterols,” said Dr. Maki. “These bits of information increase those from prior research supporting corn oil’s positive heart health benefits.”
In the US, coronary disease remains the number 1 reason for death. Previous studies offer the idea that diets containing a minimum of 5-10 percent of calories from polyunsaturated fatty acids (PUFAs) from vegetable oils, are associated with lower risk for heart disease.
Research shows that the initial mixture of healthy fatty acids and plant sterols in corn oil help lower cholesterol. Corn oil has four times the plant sterols of olive oil and 40 percent a lot more than canola oil. A 2013 USDA comparison of other cooking oils as well as an analysis of corn oil demonstrated that corn oil includes a plant sterols content of 135.6 mg/serving vs. 30.0 mg/serving for essential olive oil. Plant sterols are naturally sourced substances in fruits, vegetables, nuts, seeds, cereals, legumes and vegetable oils, for example corn oil, that could have an important role in a heart healthy diet.
