Cooking oils are essential dietary fats that deliver sustained energy, aid in vitamin absorption, and play a key role in maintaining heart and brain function. Despite their nutritional benefits, their high fat content has led to concerns about overconsumption and potential health risks. New research examines whether the type of fat—saturated, monounsaturated, or polyunsaturated—impacts these effects differently. The findings could reshape dietary guidelines for oils commonly used in everyday cooking.
Cooking oils are naturally high in fat, an important macronutrient that provides us with long-lasting energy, helps the body absorb vitamins, and supports heart and brain health. Given their high fat ...
