Cooking Oils Decoded:
Nutrition, Best Uses, and Cancer Myths Busted
Cooking oils are a daily part of almost every kitchen, yet
most people use them without understanding their nutritional value, ideal uses,
or potential health risks. On NewsWebFit, we believe informed choices lead to
better health. This in-depth article breaks down different types of edible
oils, their nutritional profiles, merits and demerits, how to use them
correctly, and whether they can cause cancer.
By the end, you'll know exactly which oil to reach for when sautéing, frying, baking, or dressing—and how to minimize health risks while maximizing flavor and nutrition.
Why Cooking Oils Matter for Your Health
Oils are concentrated sources of fat and energy. They:
- Carry
fat-soluble vitamins (A, D, E, K)
- Support
cell membranes and hormone production
- Influence
heart health, inflammation, and metabolic function
However, not all oils are equal. Their impact depends on:
- Fatty
acid composition (saturated, monounsaturated, polyunsaturated)
- Processing
method (refined vs unrefined)
- Smoke
point and cooking temperature
- Frequency
of reuse and storage conditions
NewsWebFit emphasizes science-backed guidance so you can choose oils that align with your wellness goals.
Main Types of Cooking (Edible) Oils
Below are the most common edible oils, grouped by source and
fatty acid profile.
1. Olive Oil
Types:
- Extra
virgin olive oil (EVOO) – unrefined, cold-pressed
- Virgin
olive oil – slightly lower quality than EVOO
- Refined/light
olive oil – processed for higher smoke point
Nutritional highlights (per 1 tbsp ≈ 14 g):
- Calories:
~119–126
- Total
fat: ~13.5–14 g
- Saturated
fat: ~1.9–2.2 g
- Monounsaturated
fat (MUFA): ~9.6–9.9 g
- Polyunsaturated
fat (PUFA): ~1.3–1.4 g
- Rich
in polyphenols and vitamin E (especially EVOO)
Merits:
- High
in heart-healthy MUFAs
- Associated
with reduced risk of cardiovascular disease
- Contains
antioxidants and anti-inflammatory compounds
- Excellent
for Mediterranean-style diets
Demerits:
- Extra
virgin has a lower smoke point; not ideal for very high-heat frying
- Can
be expensive; quality varies widely
- Light/refined
versions lose some antioxidants
Best uses:
- EVOO:
salad dressings, drizzling, low-to-medium heat sautéing
- Refined/light
olive oil: roasting, baking, medium-high heat cooking
Cancer link:
Current evidence suggests olive oil, especially extra virgin, is not
carcinogenic when used within normal cooking temperatures. Overheating any oil
past its smoke point can generate harmful compounds, but olive oil itself is
not classified as a cancer-causing food.cancercenter+1
2. Coconut Oil
Types:
- Virgin/unrefined
coconut oil
- Refined
coconut oil
Nutritional highlights (per 1 tbsp):
- Calories:
~121–125
- Total
fat: ~13.5–14 g
- Saturated
fat: ~11.2–11.6 g (very high)
- MUFA:
~0.8–0.9 g
- PUFA:
~0.2–0.3 g
Merits:
- Stable
at moderate heat due to high saturated fat
- Distinctive
flavor valued in certain cuisines and baking
- Contains
medium-chain triglycerides (MCTs), which are metabolized differently
Demerits:
- Very high in saturated fat, which may raise LDL cholesterol if consumed in
excess
- Limited
evidence for dramatic weight-loss or “miracle” health claims
- Not
ideal as a primary cooking oil for heart health
Best uses:
- Baking,
curries, stir-fries at moderate heat
- Occasional
use rather than daily staple for those monitoring cholesterol
Cancer link:
Coconut oil itself is not proven to cause cancer. However, diets very high in
saturated fat may influence overall cancer risk indirectly via obesity and
metabolic issues. The bigger concern is overheating or reusing any oil, which
can form toxic compounds.cancercenter+1
3. Canola (Rapeseed) Oil
Nutritional highlights (per 1 tbsp):
- Calories:
~126
- Total
fat: ~14 g
- Saturated
fat: ~0.9 g (low)
- MUFA:
~8.8 g
- PUFA:
~3.5 g (includes omega-3 ALA)
Merits:
- Low
in saturated fat
- Contains
plant-based omega-3 (alpha-linolenic acid)
- Neutral
flavor; versatile for many dishes
- Generally
affordable
Demerits:
- Often
highly refined
- Concerns
about processing methods and omega-6 balance in some diets
- Quality
and sourcing vary (GMO vs non-GMO, organic, etc.)
Best uses:
- Sautéing,
baking, roasting, medium-to-high heat frying
Cancer link:
No direct evidence shows canola oil causes cancer in humans when used properly.
Replacing saturated fats (like butter) with plant oils such as canola may
reduce risk of heart disease and possibly some cancers. Overheating or repeated
reuse, however, can produce harmful aldehydes.cancercenter+1
4. Sunflower Oil
Types:
- Regular
sunflower oil (higher in omega-6 PUFA)
- High-oleic
sunflower oil (higher in MUFA, more stable)
Nutritional highlights (per 1 tbsp, approximate):
- Calories:
~120–124
- Total
fat: ~13.6–14 g
- Saturated
fat: ~1.3–1.9 g
- MUFA:
varies (higher in high-oleic versions)
- PUFA:
high in regular sunflower oil
Merits:
- Light
flavor, good for frying
- High-oleic
versions are more stable and heart-friendly
- Often
inexpensive
Demerits:
- Regular
sunflower oil is high in omega-6; excessive omega-6 without enough omega-3
may promote inflammation
- Often
highly refined
Best uses:
- Frying,
sautéing, baking (especially high-oleic versions for higher heat)
Cancer link:
Sunflower oil itself is not classified as carcinogenic. The risk arises when
oils are overheated or reused multiple times, forming toxic aldehydes and other
compounds linked to cellular damage.pmc.ncbi.nlm.nih+1
5. Soybean Oil
Nutritional highlights (per 1 tbsp):
- Calories:
~124
- Total
fat: ~14 g
- Saturated
fat: ~1.9 g
- MUFA:
~5.6–5.8 g
- PUFA:
~5.6–5.8 g (high omega-6)
Merits:
- Widely
available and affordable
- Contains
some omega-3 (ALA), though omega-6 dominates
- Neutral
taste
Demerits:
- High
omega-6 to omega-3 ratio may promote inflammation if diet is unbalanced
- Often
highly refined and genetically modified
- Frequent
use in processed and fried foods
Best uses:
- General
cooking, frying, baking (often as “vegetable oil” blend)
Cancer link:
Soybean oil is not directly carcinogenic. However, diets high in
ultra-processed foods and repeatedly heated frying oils (often soybean-based)
are associated with higher health risks, including certain cancers. Using fresh
oil and avoiding repeated reheating is crucial.pmc.ncbi.nlm.nih+1
6. Corn Oil
Nutritional highlights (per 1 tbsp):
- Calories:
~124
- Total
fat: ~14 g
- Saturated
fat: ~1.9 g
- MUFA:
~5.6 g
- PUFA:
~5.6 g (high omega-6)
Merits:
- High
smoke point; good for frying
- Neutral
flavor
- Inexpensive
Demerits:
- High in omega-6 PUFA
- Often
highly refined
- Common
in processed and fast foods
Best uses:
- Deep
frying, high-heat cooking
Cancer link:
Corn oil itself is not proven to cause cancer. The concern is similar to other
refined vegetable oils: repeated heating and consumption of oxidized oils may
increase exposure to carcinogenic compounds.pmc.ncbi.nlm.nih+1
7. Peanut Oil
Nutritional highlights (per 1 tbsp):
- Calories:
~124
- Total
fat: ~14 g
- Saturated
fat: ~2.3 g
- MUFA:
~6.2 g
- PUFA:
~4.3 g
Merits:
- High
smoke point (especially refined)
- Pleasant
nutty flavor
- Good
for stir-frying and deep frying
Demerits:
- Allergen
risk for people with peanut allergy
- Often
refined; quality varies
- Moderate
saturated fat
Best uses:
- Stir-frying,
deep frying, Asian-style cooking
Cancer link:
No direct link between peanut oil and cancer when used correctly. As with other
oils, overheating and repeated reuse can form harmful compounds.cancercenter+1
8. Sesame Oil
Types:
- Unrefined/toasted
sesame oil (strong flavor)
- Refined
sesame oil (lighter, higher smoke point)
Nutritional highlights (per 1 tbsp):
- Calories:
~120
- Total
fat: ~13.6 g
- Saturated
fat: ~1.9 g
- MUFA:
~5.3 g
- PUFA:
~5.6 g
Merits:
- Rich
in antioxidants (e.g., sesamol, sesamin)
- Distinctive
flavor enhances dishes
- Moderate
stability for cooking
Demerits:
- Toasted
sesame oil has a lower smoke point; not ideal for high-heat frying
- Strong
flavor may not suit all recipes
Best uses:
- Finishing
oil, dressings, low-to-medium heat sautéing, Asian cuisine
Cancer link:
Sesame oil contains antioxidants that may actually protect against oxidative
stress. There is no strong evidence that it causes cancer when used normally.
Overheating any oil remains the primary concern.cancercenter+1
9. Avocado Oil
Types:
- Refined
avocado oil (high smoke point)
- Unrefined/cold-pressed
avocado oil
Nutritional highlights (per 1 tbsp):
- Calories:
~124
- Total
fat: ~14 g
- Saturated
fat: ~1.6 g
- MUFA:
~9.8 g
- PUFA:
~1.8 g
Merits:
- Very
high smoke point (especially refined)
- High
in heart-healthy MUFAs
- Mild,
buttery flavor
Demerits:
- Often
more expensive
- Quality
can vary; some products are adulterated
Best uses:
- High-heat
searing, grilling, roasting, sautéing
- Dressings
and drizzling (unrefined)
Cancer link:
Avocado oil is not linked to cancer. Its high MUFA content and stability at
high heat make it a favorable option when used fresh and not repeatedly
reheated.livestrong+1
 |
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10. Rice Bran Oil
Nutritional highlights (per 1 tbsp):
- Calories:
~120
- Total
fat: ~14 g
- Saturated
fat: ~2.7 g
- MUFA:
~5.3 g
- PUFA:
~4.3 g
- Contains
oryzanol and vitamin E
Merits:
- High
smoke point
- Contains
unique antioxidants (oryzanol)
- Neutral
flavor
Demerits:
- Often
refined
- Less
widely available in some regions
Best uses:
- Frying,
sautéing, baking
Cancer link:
No direct evidence links rice bran oil to cancer. Its antioxidant content may
offer some protective effects, but overheating and reuse remain risks like any
oil.cancercenter+1
11. Grapeseed Oil
Nutritional highlights (per 1 tbsp):
- Calories:
~120
- Total
fat: ~13.6 g
- Saturated
fat: ~1.3 g
- MUFA:
~2.2 g
- PUFA:
~9.5 g (high omega-6)
Merits:
- Light
flavor
- Moderate-to-high
smoke point
- Contains
some vitamin E and polyphenols
Demerits:
- Very
high in omega-6 PUFA
- Often
refined
- May
contribute to an imbalanced omega-6:omega-3 ratio if overused
Best uses:
- Sautéing,
baking, salad dressings
Cancer link:
Grapeseed oil is not classified as carcinogenic. The main concern is excessive
omega-6 intake and the formation of toxic compounds when overheated or
reused.pmc.ncbi.nlm.nih+1
12. Flaxseed Oil
Nutritional highlights (per 1 tbsp):
- Calories:
~120
- Total
fat: ~13.6 g
- Saturated
fat: ~1.2 g
- MUFA:
~2.5 g
- PUFA:
~9.9 g (very high in omega-3 ALA)
Merits:
- Flaxseed
oil stands out as one of the most potent plant-based providers of
alpha-linolenic acid (ALA), a vital omega-3 fatty acid
- Anti-inflammatory
potential when used correctly
Demerits:
- Due
to its extremely low smoke point, flaxseed oil should never be exposed to
heat and is best reserved for cold applications
- Oxidizes
easily; must be stored cold and used quickly
- Strong
flavor
Best uses:
- Cold
use only: smoothies, dressings, drizzling over cooked dishes
Cancer link:
Flaxseed oil is not carcinogenic; in fact, flaxseed (whole) is studied for
potential cancer-protective effects due to lignans and omega-3. However,
heating flaxseed oil destroys its benefits and can create harmful oxidation
products.pmc.ncbi.nlm.nih+1
13. Palm Oil & Red Palm Oil
Nutritional highlights (per 1 tbsp, approximate):
- Calories:
~120
- Total
fat: ~14 g
- Saturated
fat: ~7 g (high)
- MUFA:
~5 g
- PUFA:
~1.5 g
- Red
palm oil is naturally abundant in carotenoids and vitamin E, giving it
both nutritional and antioxidant properties
Merits:
- Stable
at high heat
- Red
palm oil contains antioxidants (carotenoids, tocotrienols)
Demerits:
- High
in saturated fat
- Environmental
and ethical concerns around palm production
- Often
used in processed foods
Best uses:
- Frying,
traditional dishes (especially in some African and Asian cuisines)
Cancer link:
Palm oil itself is not proven to cause cancer. The primary concerns surrounding
palm oil relate to its ecological footprint and the high levels of saturated
fat it contributes to the diet. As always, overheating and repeated reuse
increase formation of harmful compounds.cancercenter+1
 |
| Click On Image for A2 Ghee |
14. Ghee (Clarified Butter)
Nutritional highlights (per 1 tbsp):
- Calories:
~120
- Total
fat: ~14 g
- Saturated
fat: ~9 g (high)
- MUFA:
~4 g
- PUFA:
~0.5 g
- Contains
fat-soluble vitamins
Merits:
- High
smoke point
- Rich,
nutty flavor
- Lactose
and casein removed, suitable for some with dairy sensitivities
Demerits:
- Because
it contains a substantial amount of saturated fat, excessive intake of
this oil may elevate LDL (“bad”) cholesterol levels
- Calorie-dense
Best uses:
- Sautéing,
roasting, Indian cooking, finishing dishes
Cancer link:
Ghee is not directly carcinogenic. However, diets very high in saturated fat
may influence overall cancer risk indirectly. Traditional, moderate use within
a balanced diet is key. cancercenter+1
Nutritional Value Table: Common Cooking Oils (Per 1
Tablespoon)
|
Oil (1 tbsp ≈ 14 g) |
Calories |
Total Fat (g) |
Saturated Fat (g) |
MUFA (g) |
PUFA (g) |
Approx. Smoke Point (°F) |
|
Olive
(extra virgin) |
119–126 |
13.5–14 |
1.9–2.2 |
9.6–9.9 |
1.3–1.4 |
375–410 |
|
Olive
(refined/light) |
~124 |
~14 |
~2.0 |
~9.5 |
~1.5 |
465 |
|
Coconut
(virgin) |
121–125 |
13.5–14 |
11.2–11.6 |
0.8–0.9 |
0.2–0.3 |
350–400 |
|
Canola |
126 |
14 |
0.9 |
8.8 |
3.5 |
400–450 |
|
Sunflower
(regular) |
120–124 |
13.6–14 |
1.3–1.9 |
~5–6 |
~6–7 |
440–450 |
|
Sunflower
(high-oleic) |
~124 |
~14 |
~1.5 |
~10–11 |
~1.5–2 |
450+ |
|
Soybean |
124 |
14 |
1.9 |
5.6–5.8 |
5.6–5.8 |
450 |
|
Corn |
124 |
14 |
1.9 |
5.6 |
5.6 |
440–450 |
|
Peanut
(refined) |
124 |
14 |
2.3 |
6.2 |
4.3 |
450 |
|
Sesame
(refined) |
120 |
13.6 |
1.9 |
5.3 |
5.6 |
410–450 |
|
Avocado
(refined) |
124 |
14 |
1.6 |
9.8 |
1.8 |
520 |
|
Rice
bran |
120 |
14 |
2.7 |
5.3 |
4.3 |
450 |
|
Grapeseed |
120 |
13.6 |
1.3 |
2.2 |
9.5 |
400–420 |
|
Flaxseed
(unrefined) |
120 |
13.6 |
1.2 |
2.5 |
9.9 |
225 (do not heat) |
|
Palm |
120 |
14 |
7.0 |
5.0 |
1.5 |
450 |
|
Ghee |
120 |
14 |
9.0 |
4.0 |
0.5 |
450–480 |
Values are approximate and can vary by brand and
refinement level.medicalnewstoday+4
Merits and Demerits: A Quick Overview
Heart Health
Better choices (generally):
- Olive
oil (especially extra virgin)
- Avocado
oil
- Canola
oil
- High-oleic
sunflower/safflower oils
These are higher in MUFAs and/or have a better
omega-6:omega-3 balance, supporting cardiovascular health when used in
moderation.heart+1
Use sparingly:
- Coconut
oil
- Palm
oil
- Ghee
- Butter
High saturated fat content may raise LDL cholesterol if
consumed excessively, especially in people with existing heart risk
factors.cancercenter+1
Inflammation & Omega Balance
- Oils high in omega-6 (soybean, corn, regular sunflower, grapeseed) can
contribute to inflammation if your diet is already high in omega-6 and low
in omega-3.
- Balancing
with omega-3 sources (flaxseed oil cold, fatty fish, walnuts, chia) is
important.pmc.ncbi.nlm.nih+1
Cooking Stability
- High
smoke point + high MUFA/saturated fat = more stable at high heat (avocado,
refined olive, ghee, peanut, rice bran).
- Low smoke point oils (flaxseed, unrefined walnut, some unrefined seed oils) should never be heated.blog.thermoworks+2
How to Use Different Oils: Practical Guidelines
For Low-Heat or No-Heat Uses
Best oils:
- Extra
virgin olive oil
- Flaxseed
oil
- Walnut
oil
- Toasted
sesame oil (as finishing oil)
- Unrefined
avocado oil
Uses:
- Salad
dressings
- Drizzling
over soups, grains, roasted vegetables
- Mixing
into smoothies (flaxseed)
- Marinades
and dips
For Medium-Heat Cooking (Sautéing, Light Frying, Baking)
Best oils:
- Olive
oil (regular or light/refined)
- Canola
oil
- High-oleic
sunflower or safflower oil
- Sesame
oil (refined)
- Rice
bran oil
Uses:
- Sautéing
vegetables
- Pan-frying
eggs, fish, chicken
- Baking
cakes, muffins, breads
- Stir-fries
at moderate heat
For High-Heat Cooking (Deep Frying, Searing, Grilling)
Best oils:
- Refined
avocado oil
- Refined
olive oil / light olive oil
- Peanut
oil (refined)
- Rice
bran oil
- Ghee
- High-oleic
sunflower/safflower oil
Uses:
- Deep
frying
- Searing
meats
- High-heat
stir-frying
- Grilling
and searing on cast iron
Oils to Avoid Reheating or Reusing
- Any
oil that has been heated to smoking
- Oil
used for deep frying more than 1–2 times
- Oil
that smells off, looks dark, or is foamy
Repeatedly heated oils generate toxic aldehydes, acrolein, and polycyclic aromatic hydrocarbons (PAHs), which are linked to cellular damage and increased cancer risk.pmc.ncbi.nlm.nih+2
The Process: Choosing and Using Oil Safely
- Identify
your cooking method
- Low/no
heat → choose flavorful, nutrient-rich unrefined oils.
- Medium
heat → choose moderately refined oils with decent smoke points.
- High
heat → choose refined, high–smoke point oils.
- Check
the label
- Look
for “cold-pressed,” “extra virgin,” or “unrefined” for low-heat uses.
- For
high-heat, “refined,” “light,” or “high-oleic” is preferable.
- Store
properly
- Keep
oils in dark, cool places; some (like flaxseed) need refrigeration.
- Close
lids tightly to prevent oxidation.
- Avoid
overheating
- If
oil starts smoking, discard it.
- Use
medium heat instead of maximum whenever possible.
- Do
not reuse frying oil excessively
- Limit
reuse to 1–2 cycles at most.
- Filter
and store properly if you must reuse, but fresh oil is always safer.
NewsWebFit recommends treating oil as a fresh ingredient, not something to stretch indefinitely.
Do Cooking Oils Cause Cancer?
This is one of the most asked questions on NewsWebFit.
Here’s what current science says:
1. Oil Itself vs. How It’s Used
- Most
common cooking oils (olive, canola, sunflower, soybean, etc.) are not
classified as carcinogenic when used properly.cancercenter+1
- The
cancer risk is more about how the oil is used:
- Overheating
beyond smoke point
- Repeatedly
reheating the same oil
- Consuming
large amounts of ultra-processed, deep-fried foods cooked in low-quality
oils
2. Toxic Compounds from Overheated Oils
When oils are heated excessively or reused:
- They
break down and form:
- Aldehydes
(e.g., acrolein, 2,4-decadienal)
- Polycyclic
aromatic hydrocarbons (PAHs)
- Free
radicals and oxidized lipids
These compounds are:
- Mutagenic
and potentially carcinogenic in animal and cell studies
- Linked
to increased risk of cancers (including gastrointestinal and pancreatic)
in observational studies where people frequently consume repeatedly heated
oils.pmc.ncbi.nlm.nih+3
3. Saturated Fat, Obesity, and Indirect Cancer Risk
- Diets
very high in saturated fat (from coconut oil, palm oil, ghee, butter,
etc.) can contribute to obesity and metabolic dysfunction.
- Carrying
excess body weight is a well-established contributor to the development of
multiple cancer types.
- Thus,
while the oil itself may not directly cause cancer, excess calories and
poor dietary patterns involving such fats can indirectly raise
risk.cancercenter+1
4. What About Seed Oils?
“Seed oils” (soybean, corn, sunflower, safflower, grapeseed)
are often blamed online, but:
- Major
health organizations do not label them as carcinogenic.
- Replacing
saturated fats with unsaturated plant oils is generally associated with lower
risk of heart disease and possibly some cancers.cancercenter+1
- The
real issue is overconsumption of processed foods and repeatedly
heated frying oils, not the mere presence of seed oils in a balanced
diet.
5. Bottom Line on Cancer Risk
- Cooking
oils do not inherently cause cancer when:
- Used
within their smoke point
- Not
repeatedly reheated
- Included
within a well-rounded eating pattern centered on minimally processed,
nutrient-dense whole foods.
- Cancer
risk increases when:
- Oils
are burnt or smoked regularly
- The
same oil is reused many times (common in street food and some
restaurants)
- Diets
are dominated by ultra-processed, deep-fried foods
NewsWebFit advises: choose quality oils, avoid smoking and reusing, and focus on overall dietary patterns.pmc.ncbi.nlm.nih+3
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Practical Tips for a Healthier Oil Routine
- Rotate
oils: Don’t rely on just one type. Use olive oil for daily cooking,
flaxseed for omega-3 (cold), and avocado or rice bran for high-heat needs.
- Measure
portions: Oil is calorie-dense. Use measuring spoons instead of
pouring freely.
- Combine
with whole foods: Use oils to enhance vegetables, legumes, whole
grains, and lean proteins—not to mask poor-quality diets.
- Read
labels: Avoid oils with trans fats or partially hydrogenated fats
entirely.
- Be
cautious with restaurant/fried foods: You can’t control how many times
the oil has been reused. Limit frequent consumption of deep-fried items.
Conclusion
Cooking oils are essential but often misunderstood tools in
the kitchen. On NewsWebFit, our goal is to help you make informed,
health-supportive choices.
Key takeaways:
- Different
oils suit different cooking methods based on smoke point and fatty acid
profile.
- Oils
rich in monounsaturated fats (olive, avocado, canola, high-oleic
sunflower) are generally better for heart health.
- High
saturated fat oils (coconut, palm, ghee) should be used in moderation,
especially if you have cardiovascular risk factors.
- No
common cooking oil is proven to directly cause cancer when used correctly.
- The
real cancer risk comes from overheating, smoking, and repeatedly reusing
oils, which generate toxic, potentially carcinogenic compounds.
By selecting the right oil for each cooking task, avoiding excessive reheating, and maintaining a balanced diet, you can enjoy flavorful meals without compromising your long-term health.
Disclaimer
This article on NewsWebFit is for informational and
educational purposes only. This content does not serve as a substitute for
professional medical guidance, diagnosis, or therapeutic intervention. Always
consult a qualified healthcare professional or registered dietitian before
making significant changes to your diet, especially if you have existing health
conditions such as heart disease, diabetes, high cholesterol, or cancer.
Individual needs vary. What works for one person may not be suitable for another. The information provided here is based on current scientific understanding and may evolve as new research emerges.
Sources & Further Reading
- Cleveland
Clinic. “Choosing and Using Cooking Oils: What To Use and When.”
https://health.clevelandclinic.org/how-to-choose-and-use-healthy-cooking-oils - CancerCenter.com.
“Do Cooking Oils Cause Cancer? Discover What Science Says.”
https://www.cancercenter.com/community/blog/2025/05/cooking-oils-cancer - Consumer
Reports. “The Right Oils To Cook With.”
https://www.consumerreports.org/health/cooking-oils/the-new-world-of-cooking-oils-a5258864592/ - British
Heart Foundation. “Using oils in cooking: which oil is the healthiest?”
https://www.bhf.org.uk/informationsupport/heart-matters-magazine/nutrition/ask-the-expert/oils-in-cooking - American
Heart Association. “Healthy Cooking Oils.”
https://www.heart.org/en/healthy-living/healthy-eating/eat-smart/fats/healthy-cooking-oils - AARP.
“Healthy Cooking Oils: Choose the Right One for You.”
https://www.aarp.org/health/healthy-living/healthy-cooking-oils/ - Healthline.
“4 Healthy Cooking Oils (and 4 to Avoid).”
https://www.healthline.com/nutrition/best-cooking-oils - NutritionAdvance.
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