Half-Century-Old Dietary Recommendation May Be Linked to CancerHalf-Century-Old Dietary Recommendation May Be Linked to Cancer
Food & Nutrition

Half-Century-Old Dietary Recommendation May Be Linked to Cancer

While vegetable oils do lower blood cholesterol, they don’t reduce coronary heart disease mortalities. Many may put consumers at risk of other harm.
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By Marina Zhang
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This is part 1 in “Debunking the Fat Dogma”

In this series, we will break down the actual health effects of vegetable oils and whether they are better alternatives to saturated fats. Follow this series to find out whether what you are using to cook with is really the best option.

When the term “cooking oil” is mentioned, the immediate image that comes to mind for most people is pale and yellow liquid in large transparent bottles labeled “vegetable oil.”

Though vegetable oils are a staple cooking oil for many Americans now, they are only a recent invention. Decades ago, common fats used in cooking were animal fats such as lard, butter, and suet, all of which tend to have a higher saturated fat ratio.