Which Cooking Oils Heart Patients Should Use or Avoid?

Cold Use: High in monounsaturated fats, antioxidants, and proven to lower bad cholesterol (LDL)<

Medium heat: Lowers LDL, antioxidant-rich<

No heat: Reduces inflammation, supports arteries<

Cold dishes: Supports brain and heart function<

Light sauteing: Vitamin E-rich, supports cholesterol balance<

Drizzle: May reduce BP and improve HDL levels<

ow-heat cooking: Rich in heart-protective vitamin E<

High Heat: Cooking, grilling, frying<

Reduces cholesterol, supports healthy blood pressure<

Frying, stir-fry Helps lower cholesterol, high smoke point<

Better than regular sunflower oil; stable at high heat<

Frying, baking, general cooking: Helps lower triglycerides<

Contains sesamin, lowers BP and inflammation<

Helps lower triglycerides<

High in saturated fat<

Animal fats, raise LDL<