Abstract
As increasing restrictions are placed on industry and food-service establishments to restrict their use of hydrogenated vegetable oils, the number one source of trans fatty acids, nonhydrogenated vegetable oils are being sought to replace them. Corn oil is a potential alternative due to its general stability. However, corn oil is rich in n-6 polyunsaturated fatty acids (PUFAs) and concerns over the rise in this class of fatty acids have arisen. n-6 PUFAs are substrates for pro-inflammatory eicosanoids and, in theory, increasing intakes of those fatty acid could increase markers of inflammation. This, however, is not exactly observed in natural settings. The purpose of this review is to provide an update on the inflammatory effects of corn oil. Due to limited literature on this topic, studies examining the effects of linoleic acid consumption on inflammation are also included. Linoleic acid is the most abundant fatty acid in corn oil. We conclude that the inflammatory effects of corn oil are debatable and that data from linoleic acid studies do not support the notion that increased intakes of this fatty acid has adverse effects.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
