The Low Fiber Vegetable oil that is touted as an antioxidant, may help lower blood pressure.
That’s because the glycerol, or fatty acid, in vegetable oils is metabolized to vitamin E, which is an antioxidant.
Researchers in China have found that a lower concentration of vitamin E in the bloodstream helps reduce high blood pressure, and a lower glyceride concentration helps prevent the buildup of plaque in the arteries, the researchers report in the journal JAMA.
The high glycerides are also linked to high levels of inflammation and oxidative stress, which can lead to heart disease, diabetes and other conditions.
“The high glyceryl acids in the foodstuffs may have anti-inflammatory and antioxidant properties, but their mechanism of action is not well understood,” lead researcher Yang Yijun said.
“We have to investigate the mechanism of these effects, which will lead to new insights in the treatment of cardiovascular disease.”
The research team also found that consuming a high glycemic index diet can increase the concentration of omega-3 fatty acids in your blood, which could help reduce high cholesterol levels.
Vegetable oils are considered a healthy dietary supplement because they are high in saturated fats, a major source of fat and cholesterol.
High-fiber vegetables, like spinach and kale, contain less sugar than their lower-fat counterparts.
They also contain high amounts of vitamins A, C, E and K. Some studies have found they may help improve blood pressure and cholesterol levels, but more research is needed.
There is no long-term clinical evidence that vegetable oils are effective at reducing cholesterol, so the researchers caution that the results need to be interpreted with caution.
The team recommends that people with diabetes and those with heart disease take a low glycemic load diet, eat a diet low in saturated fat and moderate protein intake and avoid all processed foods.
They recommend using an omega-6-rich diet that includes fish, shellfish and vegetables, and drinking an adequate amount of alcohol.