Today, stores offer many types of oil: sunflower, vegetable, olive, coconut, or avocado. All claim to be healthy, but which one is truly better for your health? According to Professor Nita Forouhi, no oil is “miraculous” — the key is to pay attention to the types of fats they contain.
Vegetable and sunflower oils are often criticized, but experts disagree. They contain very little harmful saturated fat and are rich in healthy omega-3 and omega-6 fatty acids. This makes them good for heart and brain health. They are also affordable, which makes them a practical choice for home cooking.
Margarine was once considered unhealthy, but modern versions contain almost no harmful trans fats. Experts say margarine can help reduce bad cholesterol. However, butter does not need to be completely avoided — it can be eaten in small amounts, though using plant-based oils for cooking is a healthier option.
Olive oil is rich in nutrients and antioxidants, but it is not suitable for deep frying because it burns quickly at high temperatures and develops a bitter taste. Therefore, it’s best used for salads or drizzling over cooked dishes. For deep frying, sunflower or vegetable oil is the best choice as they tolerate high heat well.
Experts emphasize that a healthy lifestyle does not depend on one type of oil. The main thing is to maintain a balanced diet and avoid excessive fat intake. “Choose the oil that suits your taste and budget, but use it in moderation,” says Professor Nita Forouhi.
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