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Vegetable oil

For other uses, see Vegetable oil (disambiguation).
Plant oils
Olive oil
Types
Uses
Components

Vegetable oils, or vegetable fats, are oils extracted from seeds or from other parts of fruits. Like animal fats, vegetable fats are mixtures of triglycerides.[1] Soybean oil, grape seed oil, and cocoa butter are examples of seed oils, or fats from seeds. Olive oil, palm oil, and rice bran oil are examples of fats from other parts of fruits. In common usage, vegetable oil may refer exclusively to vegetable fats which are liquid at room temperature.[2][3] Vegetable oils are usually edible.

The health effects of vegetable oil consumption have been the subject of numerous studies. A systematic review in 2015 found that consumption of virgin olive oil significantly reduced cardiovascular disease. Consumption of fried food in general was not associated with higher cardiovascular disease but it was associated with obesity.[4]

  1. ^ Alfred Thomas (2002). "Fats and Fatty Oils". Ullmann's Encyclopedia of Industrial Chemistry. Weinheim: Wiley-VCH. doi:10.1002/14356007.a10_173. ISBN 3527306730.
  2. ^ Parwez Saroj (September 2007). The Pearson Guide to the B.Sc. (Nursing) Entrance Examination. Pearson Education India. p. 109. ISBN 978-81-317-1338-9.
  3. ^ Robin Dand (1999). The International Cocoa Trade. Woodhead Publishing. p. 169. ISBN 1-85573-434-6.
  4. ^ Sayon-Orea; Carlos; Martínez-Gonzalez (2015), "Does cooking with vegetable oils increase the risk of chronic diseases?: a systematic review.", British Journal of Nutrition, 113 (S2): S36–S48, doi:10.1017/S0007114514002931, hdl:10171/43079, PMID 26148920