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Supermarket shelves are packed with oils from budget bottles of sunflower and vegetable oil to pricier olive, avocado, and coconut oils claiming health benefits.
Oils and fats have been at the centre of nutritional debate for years, and to understand why it matters, it helps to look at the different types of fat they contain.
Not all fats behave the same way in the body - some raise cholesterol while others help lower it.
Cholesterol is a natural fatty substance produced in the liver and can also be found in some of the foods we eat. Too much bad cholesterol can lead to a build-up of fatty deposits inside the walls of blood vessels, causing them to become narrowed or blocked.
With so many shifting messages, knowing which product to pick can often feel overwhelming.
Nita Forouhi, Professor of Population Health and Nutrition at the University of Cambridge, tells the BBC's Sliced Bread podcast that no single oil holds the magic key to health and debunks three common myths about cooking oils.
Rapeseed oil (commonly sold as vegetable oil) and sunflower oils often get bad press, with some claiming they are ultra-processed and can cause inflammation, which can be damaging to cardiovascular health.
But, there isn't evidence to back this up.
In fact, these oils contain a low amount - 5-10% - of unhealthy saturated fats and are high in healthier mono- and polyunsaturated fats. Polyunsaturated fats (including omega-3 and omega-6) are essential for brain and heart health.
Forouhi says that these oils are "absolutely good for us".
She explains that they can offer a reduction in disease risk "when saturated fats [which can raise bad cholesterol] like butter, lard or ghee are replaced with these oils".
At around £2 per litre in most supermarkets, it's also a more budget-friendly option for cooking at home. See more.
Source: Online/OFA
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