New Study Finds Corn Oil Superior to Extra Virgin Olive Oil in Lowering
Plant Sterols Naturally Found in Corn Oil Linked to Heart Health Benefits
WASHINGTON, Dec. 6, 2013
WASHINGTON, Dec. 6, 2013 /PRNewswire/ -- Corn oil significantly reduces
cholesterol with more favorable changes in total cholesterol (TC) and LDL-C
than extra virgin olive oil, new research shows. The findings were presented
today at the American Society for Nutrition's Advances & Controversies in
Clinical Nutrition Conference by lead researcher, Dr. Kevin C Maki, PhD, of
Biofortis, the clinical research arm of Merieux NutriSciences.
Among the 54 healthy men and women in the feeding study, consumption of foods
made with corn oil resulted in significantly lower levels of LDL (bad)
cholesterol and total cholesterol than the same foods made with extra virgin
olive oil. Corn oil lowered LDL cholesterol by 10.9 percent compared to extra
virgin olive oil's 3.5 percent reduction^1,2, and total cholesterol decreased
by 8.2 percent with corn oil compared to 1.8 percent for extra virgin olive
oil.^2 Study participants received four tablespoons of corn oil or extra
virgin olive oil in the foods provided every day, consistent with the Dietary
Guidelines for Americans recommendations. All foods were provided to the
study participants as part of a weight maintenance diet.
The randomized, double-blind, controlled crossover clinical trial assessed the
effects of dietary oils on fasting lipoprotein lipids. The study compared the
effects of corn and extra virgin olive oil on LDL cholesterol (primary outcome
variable), total cholesterol, HDL cholesterol (good cholesterol), Non-HDL
cholesterol, Triglycerides and the total to HDL cholesterol ratio. Study
participants had fasting LDL cholesterol ≥130 mg/dL and <200 mg/dL. Fasting
blood samples, along with other clinical measurements, were taken from all
participants during visits to the clinical study center before and after each
treatment phase of the study.
"The study results suggest corn oil has significantly greater effects on blood
cholesterol levels than extra virgin olive oil, due, in part, to the natural
cholesterol-blocking ability of plant sterols," said Dr. Maki. "These findings
add to those from prior research supporting corn oil's positive heart health
Cardiovascular disease remains the number one cause of death in the United
States. Existing research supports the notion diets containing at least
5-10 percent of calories from polyunsaturated fatty acids (PUFAs) from
vegetable oils, are associated with lower risk for heart disease.^4
Corn oil has a unique combination of healthy fatty acids and plant sterols,
which research suggests help lower cholesterol.^4,5 Corn oil has four times
more plant sterols than olive oil and 40 percent more than canola oil.6 Based
on analysis of corn oil and 2013 USDA comparison of other cooking oils, corn
oil has a plant sterols content of 135.6 mg/serving vs. 30.0 mg/serving for
olive oil.7 Plant sterols are plant-based substances naturally present in
fruits, vegetables, nuts, seeds, cereals, legumes and vegetable oils, such as
corn oil. To the extent that plant sterols play a part in reducing blood
cholesterol levels, they could have an important role in a heart healthy diet.
About ACH Food Companies, Inc.
ACH is the second largest manufacturer and marketer of spices and seasonings
in North America, including Spice Islands® spices and extracts
(www.spiceislands.com), Durkee® spices, dry sauces and gravies
(http://www.durkee.com), Weber® Seasonings , Marinades and BBQ Sauces
(www.weberseasonings.com), Tone's® spices (www.tones.com), French's® dry
sauces (www.spiceadvice.com/brands/frenchs), Mazola© brand bouillons, and
Patak's® Indian Foods — the leading brand of Indian sauces, pastes and
shelf-stable meals in North America.
Biofortis, a Merieux NutriSciences company, is a leading global clinical
nutrition research team serving industry leading clients from the food,
ingredient and dietary supplement industry segments.
^1 Maki KC, Lawless AL, Kelley KM, Kaden VN, Dicklin MR. Benefits of corn oil
compared to extra-virgin olive oil consumption on the plasma lipid profile in
men and women with elevated cholesterol: results from a controlled feeding
trial. Poster session presented at: American Society for Nutrition's Advances
& Controversies in Clinical Nutrition Conference; 2013 Dec 5-7; Washington,
^2 Baseline mean (standard error) lipid values in mg/dL were: LDL-C 153.3
(3.5), total-C 225.7 (3.9), non-high-density lipoprotein (HDL)-C 178.3 (3.7),
HDL-C 47.4 (1.7), total-C/HDL-C 5.0 (0.2), and triglycerides 124.8 (7.2).
^3 Go AS, Mozaffarian D, Roger VL, Benjamin EJ, Berry JD, Borden WB, Bravata
DM, Dai S, Ford ES, Fox CS, Franco S, Fullerton HJ, Gillespie C, Hailpern SM,
Heit JA, Howard VJ, Huffman MD, Kissela BM, Kittner SJ, Lackland DT, Lichtman
JH, Lisabeth LD, Magid D, Marcus GM, Marelli A, Matchar DB, McGuire DK, Mohler
ER, Moy CS, Mussolino ME, Nichol G, Paynter NP, Schreiner PJ, Sorlie PD, Stein
J, Turan TN, Virani SS, Wong ND, Woo D, Turner MB; on behalf of the American
Heart Association Statistics Committee and Stroke Statistics Subcommittee.
Heart disease and stroke statistics—2013 update: a report from the American
Heart Association. Circulation. 2013; 127:e6-e245.
^4 Howell TJ, MacDougall DE, Jones PJH. Phytosterols partially explain
differences in cholesterol metabolism caused by corn or olive oil feeding. J
Lipid Res. 1998 Apr;39(4):892-900.
^5 Wagner K-H, Tomasch R, Elmadfa I. Impact of diets containing corn oil or
olive/sunflower oil mixture on the human plasma and lipoprotein lipid
metabolism. Eur J Nutr. 2001 Aug;40(4):161-7.
^6 Harris W, Mozaffarian D, Rimm E, Kris-Etherton P. Rudel LL, Appel LJ,
Engler MM, Engler MB , Sacks F. Omega-6 fatty acids and risk for
cardiovascular disease: a science advisory from the American Heart Association
Nutrition Subcommittee of the Council on Nutrition, Physical Activity, and
Metabolism; Council on Cardiovascular Nursing; and Council on Epidemiology and
Prevention. Circulation. 2009;119:902-907.
^7 Based on analysis of corn oil and 2013 USDA comparison of other cooking
oils: Corn Oil has plant sterols content of 135.6 mg/serving vs. 30.0
mg/serving for Olive Oil, 40.8 mg/serving for Vegetable Oil, and 93.9
mg/serving for Canola Oil.
Stephanie Hoey, MSLGROUP
SOURCE ACH Food Companies, Inc.; Biofortis
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