What is the difference between corn oil vs vegetable oil? Regarding health?

Corn


Epidemiological studies have shown that consumption of corn and other


grain products is associated with reduced risk of chronic diseases. The


health benefits of corn are attributed in part to their unique


phytochemical composition. [4] However, the phytochemical contents in


grains have been commonly underestimated in the literature, because


bound phytochemicals were not included. Liu RH and co-workers from


Cornell University investigated the complete phytochemical profiles in


free, soluble conjugated, and insoluble bound forms, as well as their


antioxidant activities in a few uncooked whole grains. They found that


corn had the highest total phenolic content (15.55 micromol of gallic acid


equiv/g of grain) of the grains tested, followed by wheat (7.99 micromol),


oats (6.53 micromol), and rice (5.56 micromol).





The major portion of phenolics in grains existed in the bound form (85%


in corn, 75% in oats and wheat, and 62% in rice). Ferulic acid was the


major phenolic compound in grains tested, with free, soluble-conjugated,


and bound ferulic acids present in the ratio 0.1:1:100. Corn had the


highest total antioxidant activity (181.42 micromol of vitamin C equiv/g of


grain), followed by wheat (76.70 micromol), oats (74.67 micromol), and


rice (55.77 micromol). Bound phytochemicals were the major contributors


to the total antioxidant activity: 90% in wheat, 87% in corn, 71% in rice,


and 58% in oats. Bound phytochemicals could survive stomach and


intestinal digestion to reach the colon. This may partly explain the


mechanism of grain consumption in the prevention of colon cancer, other


digestive cancers, breast cancer, and prostate cancer.








Veggie


In general, we consider vegetable oils to be healthier than fats derived from animals. this is largely thanks to the efforts of commercial vegetable oil producers to link the modern problems of cancer and heart disease with animal fat (especially saturated fat) consumption.





The truth is somewhat different.





Pure vegetable oils, such as olive oil have been in use for thousand of years, and their benefits as part of a balanced diet are well understood. In fact, most vegetable oils are probably alright as part of a balanced diet and would certainly be unlikely to do any harm (except in excessive amounts) if it were not for the fact that they are chemically altered before they are used.





These oils now form a massive proportion of all the vegetable oils used worldwide, but particularly in the Western world and more especially North America. Whilst many liquid oils, such as sunflower oil are largely unadulterated, the solid forms of vegetable oils, such as margerine, shortening and some liquid oils are chemically altered forms of the natural oils, commonly known as hydrogenated vegetable oils.





Hydrogenation (explained here) changes these oils from their natural state to a dangerous, unnatural one which has major detrimental effects on health. If you are concerned in any way about the fat in your diet (and, as you ar reading this, I suspect you are!) you MUST understand the effects that hydrogenated oils have on the human body.