American Heart Month: Study Finds Corn Oil Helps Lower Cholesterol More than EVOO

OAK BROOK TERRACE, Ill., Jan. 27, 2015 /PRNewswire/ -- Just in time for February's American Heart Month, a study published in the January/February 2015 issue of the Journal of Clinical Lipidology shows corn oil significantly reduces cholesterol more than extra virgin olive oil. 

"I love that cooking for your heart and your health can be so easy, just by choosing a cooking oil that's better for you. A simple ingredient swap is all it takes to eat right, and that's why my recipes use Mazola Corn Oil," said celebrity chef and author Ingrid Hoffmann. "Mazola's versatility and neutral taste not only let the flavor of my dishes shine, but the heart healthy benefits make it my go to every day."

The study, sponsored in part by ACH Food Companies, Inc., shows corn oil significantly reduces cholesterol with more favorable changes in total and low-density lipoprotein (LDL) cholesterol than extra virgin olive oil. Corn oil lowered LDL cholesterol by 10.9 percent compared to extra virgin olive oil's 3.5 percent reduction, making corn oil more effective.[1]^,[2]

Additionally, Mazola® Corn Oil has more cholesterol-blocking plant sterols than other cooking oils – four times more than olive oil and 40 percent more than canola oil.[3]  Plant sterols are plant-based components naturally present in fruits, vegetables, nuts, seeds, cereals, legumes and corn oil. Clinical studies indicate that when consumed as part of a diet low in saturated fat and cholesterol, plant sterols can help reduce the absorption of cholesterol in the gut.  

Chef Hoffmann shares the following tips to inspire cooking for your heart and from your heart this American Heart Month and beyond:

• Balance with color. Adding color to your meals with fresh fruits and vegetables also adds balance; more color means more nutrition.
• Spice it up. With a few spices and citrus, you can bump up the flavor of your favorite dishes without adding fat.
• Cook from scratch. When you cook from scratch, you control what goes into your body. Cook for your heart with Mazola^® Corn Oil; it not only lowers total and LDL "bad" cholesterol more than extra virgin olive oil, but it's high smoke point, versatility and neutral flavor ensure the flavors of your dish shine through.

For more information on Mazola^®, including new research and delicious recipes, visit Mazola.com.

About Mazola^®

Since its creation in 1911, Mazola^® has delivered great tasting, high-quality products to families across the world. With products ranging from cooking oils and sprays to bouillon, all products in the Mazola^® family contain no cholesterol and are made to accentuate food's natural flavors. Mazola^® is a registered trademark of ACH Food Companies, Inc. For more information, visit Mazola.com.

About Ingrid Hoffmann

Ingrid Hoffmann, professional eater and host of Simply Delicioso (Cooking Channel) and Delicioso (Univision), is passionate about food and entertaining and spends each day sharing her enthusiasm and talent with an international audience. Her latest book LATIN D'LITE: Delicious Latin Recipes with a Healthy Twist (Celebra Hardcover; April 2, 2013) is available in bookstores nationwide in both English and Spanish.

[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, D.C.

[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] 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.

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Bethany Weis, MSLGROUP
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