Healthiest Cooking Oils (2024)

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SOURCES:

PLoS One: “Medium Chain Triglycerides enhances exercise endurance through the increased mitochondrial biogenesis and metabolism.”

Journal of the Academy of Nutrition and Dietetics: “Effects of medium-chain triglycerides on weight loss and body composition: a meta-analysis of randomized controlled trials.”

Hospital Nutrition: “A Coconut Extra Virgin Oil-Rich Diet Increases HDL Cholesterol And Decreases Waist Circumference And Body Mass In Coronary Artery Disease Patients.”

International Journal of Obesity and Related Metabolic Disorders: “Covert manipulation of the ratio of medium- to long-chain triglycerides in isoenergetically dense diets: effect on food intake in ad libitum feeding men.”

European Journal of Clinical Nutrition: “Impact of medium and long chain triglycerides consumption on appetite and food intake in overweight men.”

Journal of Nutrition: “Carotenoid absorption from salad and salsa by humans is enhanced by the addition of avocado or avocado oil.”

Cartilage: “Management of Osteoarthritis with Avocado/Soybean Unsaponifiables.”

Journal of Periodontology: “Effect of interleukin-1beta on transforming growth factor-beta and bone morphogenetic protein-2 expression in human periodontal ligament and alveolar bone cells in culture: modulation by avocado and soybean unsaponifiables.”

Mayo Clinic: “Which type of oil should I use for cooking with high heat?” “Flax and Flaxseed Oil.”

Harvard Health: “Why not flaxseed oil?”

Daun, J. K., Eskin, N.A.M., Hickling, D., Canola: Chemistry, Production, Processing, and Utilization, Elsevier, 2011.

National Institutes of Health: “Vitamin K.”

Nutrition Reviews: “Evidence of health benefits of canola oil.”

Harvard T.H. Chan School of Public Health: “Ask the Expert: Concerns About Canola Oil,” “Coconut oil.”

Cleveland Clinic: “Heart-Healthy Cooking: Oils 101,” “Is Coconut Oil Healthy for Your Heart or Not?”

International Journal of Fats andOils: “Virgin almond oil: Extraction methods and composition

Clinical Dermatology: “Healing fats of the skin: the structural and immunologic roles of the omega-6 and omega-3 fatty acids.”

Food and Chemical Toxicology: “Olive oil stability under deep-frying conditions.”

Archives of Internal Medicine: “Olive oil and reduced need for antihypertensive medications.”

Nature: “Phytochemistry: ibuprofen-like activity in extra-virgin olive oil.”

American Journal of Hypertension: “Olive oil polyphenols decrease blood pressure and improve endothelial function in young women with mild hypertension.”

British Journal of Nutrition: “Long-term monounsaturated fatty acid diets reduce platelet aggregation in healthy young subjects.”

Nutrition Research Reviews: “The phenolic compounds of olive oil: structure, biological activity and beneficial effects on human health.”

Journal of Food Science and Technology: “Peanuts as functional food: a review.”

Sultan Qaboos University Medical Journal: “The Role of Vitamin E in Human Health and Some Diseases.”

Sanders, T.H., Encyclopedia of Food Sciences and Nutrition, Elsevier Science, 2003.

Tufts University Gerald J. and Dorothy R. Friedman School of Nutrition Science and Policy June 2018 Newsletter.

American Heart Association: “Healthy Cooking Oils.”

World’s Healthiest Foods: “Almonds.”

Healthiest Cooking Oils (2024)
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