Health Risks of Cooking Oils

Canola oil is a good source of monounsaturated fats, which are considered to be heart-healthy.

Saturated fat can raise your LDL cholesterol levels, which can increase your risk of heart disease.

Coconut oil is high in saturated fat, which can raise your LDL cholesterol levels.

Trans fat can raise your LDL cholesterol levels and lower your HDL cholesterol levels, both of which can increase your risk of heart disease.

Partially hydrogenated vegetable oil is a type of trans fat that is often used in processed foods.

Omega-6 fatty acids can promote inflammation, which is a risk factor for a number of chronic diseases.

Corn oil is high in omega-6 fatty acids.

Omega-3 fatty acids can help to lower blood pressure, reduce inflammation, and improve cholesterol levels, all of which can reduce your risk of heart disease.

Flaxseed oil is high in omega-3 fatty acids.

The American Heart Association recommends that saturated fat make up less than 10% of your daily calories.

The American Heart Association recommends that you consume 0% trans fat.

The American Heart Association recommends that omega-6 fatty acids make up less than 10% of your daily calories.

The American Heart Association recommends that omega-3 fatty acids make up 1-2% of your daily calories.

Palm oil is high in saturated fat and has been linked to an increased risk of heart disease.

Olive oil is a good source of monounsaturated fats, which are considered to be heart-healthy.