The effects of using cottonseed oil versus corn oil as part of an overall dietary strategy to increase vitamin E intake in healthy participants
Braun, Jennifer, Lynn
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The purpose of this study was to assess the effects of foods made with cottonseed oil and corn oil on vitamin E intake and lipid levels. There were no significant changes found between the two groups in regards to change in vitamin E intake. There were no significant changes in cholesterol levels. There was however, a significant change in triglyceride level, with the corn oil group showing an increase and the cottonseed oil group showing a decrease. The change in total cholesterol trended downward in the corn oil group and upward in the cottonseed oil group. HDL-cholesterol levels decreased in both groups, while LDL-cholesterol showed a decrease in the corn oil group and increase in the cottonseed oil group. Findings from this study suggest that consuming foods made with cottonseed oil are acceptable. Other research is needed to draw definite conclusions on the oils affect on blood lipid values.