Corn Oil Vs. Olive Oil: Which One is Better Healthwise?

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Corn oil Vs. Olive oil – It is true that all oils have fats. Similarly, it is also true that not all fats are identical. A few of them are unhealthy, as they increase the bad cholesterol level along with the risk of a cardiac disease. On the other hand, good fats such as polyunsaturated and monounsaturated fatty acids (PUFAs and MUFAs) tend to lower this risk.

Corn oil Vs. Olive oil

corn oil vs. olive oil

Well, olive oil is richer in monounsaturated fat due to which it is tempting to choose it as a healthier cooking oil than the corn oil. However, a few recent studies indicate that the corn oil is likely to reduce sugar as well as cholesterol levels. So, then which of the two is better? This is why it is essential to analyze corn oil vs. olive oil.

The Best Part of Both Oils

Very few people know that corn oil is rich in polyunsaturated fat and has a few monounsaturated properties. So, it is unwise to avoid this oil completely while cooking diet foods.

Similarly, it is also not recommended to use it as the only fat source in any diet. This is because using this oil in moderation and combining it with antioxidant- and fiber-rich items tend to maximize health benefits.

On the other hand, olive oil is full of monounsaturated fat that is known to defend cells from damage and uphold the condition of a healthy heart. The type of fat is perhaps a major point of distinction when it comes to corn oil vs. olive oil.

See also: Best oil for Popcorn

MUFAs are perhaps steadier at a higher range of cooking temperatures. Thus, olive oil is more preferable for high-heat cooking. The oil is also beneficial to the skin. Despite these benefits, it is advisable to use this oil in moderation, as it is still a fat-rich source.

The Health Benefits Measured!

A study has found that just four tablespoons of corn oil with a low-fat diet results in a higher deduction of bad cholesterol than what was found when the same amount of olive oil is given for 21 days.

The reduction was found to be 7.4% more in the case of corn oil that also facilitated a drop in the triglyceride levels. This was not evident in those who consumed olive oil.

Interestingly, the same study also observed a difference in the heart rate. As well as blood pressure in those who had olive oil. It was seen that olive oil could bring down the diastolic blood pressure, unlike the corn oil. This, olive oil is likely to impact the working of blood vessels.

Olive oil also brought down the resting heart rate, which was more commendable than what corn oil did. In fact, the corn oil is more likely to boost this rate. Well, a lower rate indicates a more efficient working of your heart.

According to science, olive oil resulted in reduced blood pressure because of its effective oleic acid content, which is actually low in corn oil.

Conclusion

When it comes to corn oil vs. olive oil, there is no winner. It is ideal to use both oils in moderation.

See also: Best oil for deep frying