Different Kinds Of Vegetable Oils In Relation To Individual Cardiovascular Risk Factors Among Iranian Women

This study examined how different types of cooking oils affect heart health by following 486 Iranian women and analyzing their dietary habits alongside key health markers. Researchers compared partially hydrogenated vegetable oils (PHVO) - which contain artificial trans fats and are commonly used for cooking in Iran - against natural, non-hydrogenated oils like sunflower, corn, canola, soybean, and olive oil.

The findings revealed a clear pattern: women who consumed the most partially hydrogenated oils had significantly higher rates of cardiovascular risk factors. Specifically, those in the highest consumption group were five times more likely to have unhealthy cholesterol levels and three times more likely to have high blood pressure compared to those who ate the least amount. They were also much more likely to have multiple risk factors simultaneously, which compounds cardiovascular danger.

Conversely, women who consumed more natural, non-hydrogenated vegetable oils showed the opposite pattern - they had lower rates of high cholesterol, high blood pressure, and fewer combined risk factors. Interestingly, neither type of oil showed a strong connection to diabetes risk in this study.

These results reinforce what nutrition science has increasingly shown: the type of fat matters more than the total amount. Trans fats from partially hydrogenated oils create inflammation and metabolic dysfunction, while natural vegetable oils can be part of a heart-healthy diet. In clinical practice, this supports recommendations to avoid processed foods containing trans fats and choose minimally processed oils for cooking and food preparation.