A Survey Study on Role of Oils in Context of Longevity

Survey Study This work is licensed under a CC BY 4.0 License International Research Journal of Ayurveda & Yoga Vol. 5 (3),151-157, March, 2022 ISSN: 2581-785 X;; https://irjay.com/ DOI: https://doi.org/10.47223/IRJAY.2022.5322 A Survey Study on Role of Oils in Context of Longevity Ikbal Mohammad Pathan 1 , Anita Meena 2 , Hemwati Gurjar 3 , Mahesh Dixit 4 1,2-M.D. Scholar, PG Dept. of Dravyaguna, M.M.M. Govt. Ayurved College, Udaipur (Raj.) 3-Assist. Prof., PG Dept. of Dravyaguna, M.M.M. Govt. Ayurved College, Udaipur (Raj.) 4-Prof. & HOD of P.G. Dept. of Shalya Tantra and Principal of M.M.M. Govt. Ayurved College, Udaipur (Raj.) INTRODUCTION The traditional medicinal system of India mentioned oils ( Tail ) for different uses like; for massage, Nasal oleation therapy ( Nasya), Anima of oil or medicated oil ( Anuvasan Basti ) , Rinse or Gargle of oil or medicated oil ( Sneh Kavala ) , filling full of the mouth with so much quantity of oil or medicated oil, that can’t be move ( Sneh Gandusha ) etc. The ancient text of Ayurveda suggested that oil represents properties of its origin. As per Ayurveda oils possess Madhur ras, Kashaya anuras, Sukshma, Vyavayi, Pittakar, Malamutra vibhandkar, Ushana, Medha and Agnideepak properties and help to maintain kapha and balya along with skin rigidity (1) . As per description of acharya charaka and sushrut oils offers beneficial effects Article Info Article history: Received on: 29-01-2022 Accepted on: 17-03-2022 Available online: 31-03-2022 Corresponding author- Ikbal Mohammad Pathan, M.D. Scholar, PG Dept. of Dravyaguna, M.M.M. Govt. Ayurved College, Udaipur (Raj.). Email: imp.herbs@gmail.com. ABSTRACT: Ayurveda , a science of life emphasizes on the maintenance, promotion of health and curing of diseases through Dincharya, Ritucharya and Aahar as well as medicine. As per Ayurveda, Aahar is Mahoshad and edible oils form an essential part of our diet. Olis (Tail) provide Strength and rigidity of skin and also helpful to longevity. The oil plays an important role in our daily life due to constitutive property and essential part of our food. The traditional medicinal system of India mentioned oils for different uses along with part of food like; for Massage, Nasya, Basti, Kavala, Gandush a etc. This article shows a study based on a survey, conducted under Nirogi Rajasthan Programme. This study was done on 1500 people aged above 60 years irrespective of their gender. The Persons were 1022 out of 1500 irrespective of their gender, use non-refined oil on a daily basis. Among these 537 were male and 485 were females. In this Study, we found that people who take non-refined oil on a daily basis have better life expectancy or Longevity. Oils are an important part of our diet either, increase or decrease in its amount leads to many systemic disorders. Alopecia, thrombocytopenia, intellectual disability, Vitamin deficiency disorders caused by Vitamin A, D, E and K are caused by lack of essential fatty acids. However fatty liver, obesity, dyslipidemia, CVD, Hypertension all are caused by excessive amounts of fat in the body. The proper amount of oil consumption and proper metabolism are essential for maintaining health. Good health deals with longevity. Keyword: Longevity, Tail, Non-Refined oil, Smoke point, Free radical.

Ikbal et.al “A Survey Study on role of oils in context of longevity” : 2022; 5 (3):151-157 152 for skin and eyes when used externally. Achyara vagabhat mentioned that oils help to maintain normal health as it made Krush (Thin person) to Pusta/Bruhaniya and Sthula (Obese person) to thin person. It has been also considered that oils medicated with drugs offer properties to cure many diseases ( Sarvarogjit ) (2) . Bhavprakash Nighantu explains the opponent action phenomenon found in oil like Lekhan (Scraping of fatty tissues) and Bruhagan (Massiveness), Grāhak (Constipative) and Sārak (Laxative) phenomenon of oil. The Vyavayi, Sukshma, Tikshn, Ushana, Sara of oil are the cause of Scraping of fatty tissues and Sartā, Sukshmatā, Snigdhtā, and Mridutā etc. are responsible for Massiveness (3) . Traditional text also mentioned sesame oil ( Til tail ) as good one amongst the all oils while Kusumbh tail ( Carthamus tinctorius flowers oil) as worst (4) . According to Acharya Charak the Person who uses oil and their body easily assimilate it, These people are strong, bear all misery or troubles and long lived (5) . In Sneha Chapter thirteen of Charaka Samhita Acharya mentioned twenty four preparations employed for Chaturvinshati sneh pravicharnayen (Twenty four preparation for the Oleation therapy and after consuming oil, take Soup ( Yoosh ) as Anupaan (Vehicle) (6) . The general properties of the oil, ( Table 1) but oil of some oilseeds may differ in this regard. For instance, mustard oil is pungent in taste while sesame oil is sweet and sour. Similarly, oil of mustard also differs in properties as it is kapha, shukra and vata annihilator. ( Table 2) The oils are composed of three fats namely monounsaturated, polyunsaturated and saturated. Cooking oils are considered high in fat; they should not be consumed excessively. The confirmed elimination of cooking oils from diet may help to cut out fat deposition. The consumable oil must contain a balanced combination of monounsaturated, polyunsaturated and saturated fats. The saturated fats should be in lesser amounts amongst the three on the nutrition value because they are more harmful. Monounsaturated and polyunsaturated fats belong to the category of unsaturated fats and are considered good fats and offer some health beneficial effects like; Improve cholesterol levels, Reduce inflammation, Stabilize heart rhythms. Monounsaturated fats may be found in avocados, almonds, pecans, hazelnuts, pumpkin seeds, olive and peanut. Polyunsaturated fats can be found in oils such as flaxseed, soybean, corn and sunflower. Good Health for Longevity The amount of intake energy (calories) should be in balance with energy consumption is necessary for good health. A Balanced diet is providing adequate amounts of the nutrients necessary for good health and consisting of a variety of different types of food. The major five pods of over diet are Carbohydrates, Protein, Fat, Vitamins - Minerals and Water. According to World health organization- • Total fat should not exceed 30% of total energy intake. • Intake of saturated fats should be less than 10% of total energy intake. • Intake of trans-fats less than 1% of total energy intake. It is necessary for good health and to avoid unhealthy weight gain, total energy intake from fats should be less than 30% (7,8,9) . Prefer to Unsaturated fats in diet that are found in fish, avocado, nuts and in sunflower, soybean, canola and olive oils. Always avoid the saturated fats which found in fatty meat, butter, palm oil, coconut oil, cream, cheese, ghee, lard and all kinds of trans - fats. The source of trans fats including both of industrially produced trans-fats found in baked foods, fried foods and pre-packaged snacks and foods such as frozen pizza, pies, cookies, biscuits, wafers, and cooking oils and spreads and ruminant trans - fats found in meat and dairy foods from ruminant animals, such as cows, sheep, goats and camels should be avoided always. Reducing the amount of total fat intake to less than 30% of total energy intake helps to prevent unhealthy weight gain in the adult population (7,8,9) . In particular, industrially-produced trans-fats are not part of a healthy diet and should be avoided (7,8) . We need to shift fat consumption away from saturated fats and trans-fats to unsaturated fats and towards the goal of eliminating industrially produced trans-fats (10,11,12) . It is suggested by WHO that the intake of saturated fats be reduced to less than 10% of total energy intake and trans - fats to less than 1% of total energy intake (11) . Also, the risk of developing NCDs is lowered by: 1- Reducing saturated fats to less than 10% of total energy intake; 2- Reducing trans-fats to less than 1% of total energy intake; and 3- Replacing both saturated fats and trans - fats with unsaturated fats in particular, with polyunsaturated fats.Fat intake, especially saturated fat and industrially-produced trans - fat intake, can be reduced by: 4- Steaming or boiling instead of frying when cooking; 5- Replacing butter, lard and ghee with oils rich in polyunsaturated fats, such as soybean, canola (rapeseed), corn, safflower and sunflower oils;

Ikbal et.al “A Survey Study on role of oils in context of longevity” : 2022; 5 (3):151-157 153 6- Eating reduced-fat dairy foods and lean meats, or trimming visible fat from meat; and 7- Limiting the consumption of baked and fried foods, and pre-packaged snacks and foods like doughnuts, cakes, pies, cookies, biscuits and wafers that contain industrially-produced trans - fats. MATERIALS AND METHODS • A survey study was conducted under Nirogi Rajasthan Programme. This study was done on 1500 people aged above 60 years irrespective of their gender. • The related references have been collected from different Ayurvedic texts and its available commentaries, related websites. The collected references have been critically observed, compiled and discussed thoroughly. Literature review: Bruhatreyi (three major texts), Laghutrayi (three minor texts) and Nighantu (lexicons) in Ayurvedic classics viz Charaka Samhitā, Susruta Samhitā, Astāng Sangrah, Sārangadhara Samhitā, Bhāvaprakasha Nighantu, Kaiyadeva Nighantu etc. were taken from our institute’s library and thoroughly studied along with contemporary research compiled on the usage of oils with respect to longevity as below table in alphabetical order .(Table 3) Classification of oils Refined oils Refined oils involve sophisticated mechanical and chemical processes to extract the oil from seeds, due to which natural nutrients are removed out from the seeds and a final product formed which oxidizes easily. These oils are more prone to form free radicals, which causes cancer. Removal of particles and resins and makes naturally refined oils more stable which can be stored for a longer period of time. These oils also offer properties like resistance to smoking, afford high-heat cooking and frying. The refined oil, which are recommended for highheat cooking and deep-frying are sunflower and peanut oil. High monounsaturated fats of these oils increases resistance to the high heat. Some refined vegetable oils are hydrogenated, which makes them solid at room temperature. But the disadvantage of the hydrogenation process is that this process damages the fatty acids of oils and forms trans-fatty acids (TFA) which are considered harmful to human health. There are some demerits of the excess consumption of vegetable oils generated from chemical extraction processes like; elevation in blood triglycerides, impaired insulin response, carcinogenicity and heart related disease. Non-Refined oils Non-refined oils are lightly filtered to remove large particles. This oil involves sesame or olive oil which may have cloudy appearance, due to light purification process these are compromised with quality. Non-refined oils possess more pronounced flavors, colors and fragrances than refined oils. Non-refined oils offer more nutritional value but shorter storage profile than refined oil. Unrefined oils are used unheated in dressings or with low heat sautéing or baking. On overheating the natural resins and beneficial particles of these oils burn and develop unpleasant flavors with harmful properties. Smoke Point of oils Smoke point is the temperature at which oil starts smoking and produces toxic fumes along with harmful free radicals. Due to variation in chemical properties various oils offer different smoke points, therefore some oils possess better suitability for cooking at higher temperatures than others. As per general consideration it can be concluded that more refined oil offers higher smoke point; therefore vegetable, peanut and sesame oils possess highest smoke points (13) . Cooking oils to avoid Ayurveda acharyas quoted that tailas are capable of fight against diseases after doing “ Samyoga or Samsakra” to that. Tail which is do Murchana for removing Amatha and Phenodgama, is the Pakalakshana of tail it suggests indirectly heating more than a particular temperature may cause changes in to the qualities of tail (14) . (Table 4) Oils are composed of balanced combinations of fats but the fat ratios in some oils are imbalanced which may be harmful to the health, these oils are commonly used in deep-frying which is unhealthy to begin with and can even contain genetically modified ingredients. Vegetable oils are loaded with an improper balance of omega 3 s and omega- 6 s, and may increase risk of many degenerative diseases; therefore following unhealthy oils must be avoided: Corn, Canola, Soybean, Sunflower and Safflower. Oils Storage Air, heat and light cause oils to oxidize and turn rancid. Natural oils should smell and taste fresh and pleasant. Rancid fats may cause cancer and heart disease. For maintaining quality of flavor and nutrition, it is best to store oils in an airtight glass bottle in a cool, dark place. RESULT The data contained in this research was obtained from a survey that studies the subjective health parameters stated in Ayurveda , achieved after consumption of oil or oily products. The study was conducted in the state of

Ikbal et.al “A Survey Study on role of oils in context of longevity” : 2022; 5 (3):151-157 154 Rajasthan amongst 1500 people aged above 60 years in context of use of refined and unrefined oil. In this Study, We found that people who take non-refined oil on a daily basis have better life expectancy (Longevity).(Table 5) DISCUSSION AND CONCLUSION More research needs to be done on edible oil. Many studies focus on only certain components of the oils that are normally employed during research. There also seems to be a trend that each oil is only used in studies to obtain specific types of endpoints which have previously been associated with that oil. These approaches frustrate any attempt to speculate what the effects of dietary supplementation of edible oils on cardiovascular health would be. Edible oils form an essential part of the modern diet. These oils play a role as an energy source, and provide the diet with many beneficial micronutrients. Although a popular conception may be that fat should be avoided, certain edible oils as a dietary supplement may play an important role in the improvement of overall health along with cardiovascular health. The substance named as tail which has properties like guru (heavy to digest), Sita (cold in potency), Sara (flows), Snigdha (unctuous), Mantha (slow in activity), Sukshma (can penetrate to minute channels), Mrudu (soft in touch), Drava (which flows) and opposite to dry substance is sneha . Tail is considered as one of the Chathursneha (15) . Qualities of tail can be improved by using Samsakara (processing) or Samyoga (combination) this processing is relevant while cooking (16) . In Ayurveda oil is considered a useful part of daily regimen. Edible oils are described as adjuvant of food ( Aaharyogi varga ) in Charak Samhita Sthan chapter 27. It goes to all the Srotas (micro channels) due to its deep penetrating quality. It is also utilized in simple purification process of Dhatus (Iron etc. metals) as a first purifier (Oil, Buttermilk, Cow’s urine, Aarnal and Kulattha ). When it comes to penetrating the body's seven Dhatus or layers of tissue (bones, nervous system, muscles, fat, blood, plasma, and reproductive tissue), When consumed in the original form and right state (non-refined), oil is enormously beneficial for the body. Use of oils provide multitude health beneficial for us including: Renewed and Stored energy, Strength and Stamina, Boosted immunity, Skin, Hairs and Bone health, Higher quality sleep, brain tonic ( Medha vardhan which enhance intellect), antifatigue, Fertility (as Yoni Vishodhana ). In General, oil is Sweet, Astringent ( Kashaya anuras -after sweet) unuctus (greasy or soapy feel), rarefactive ( Viral, Sukshma ) , spread in hall body before digestion (Vyavayi), heating effect (Ushana), stimulates the digestion ( Agni Deepak) , excretory binder (Malamutra vibhandkar), enhance intellect (Medhya) and help to maintain emphasis ( Balya) along with skin rigidity. The oil aggravates the pitta ( Pittalam ) and kapha ( Shleshmabhivardhanum ) and is best for mitigating disorders of vata ( Vatagneshuttamam ). Sweetness, nourishment, unctuousness, and hotness are the general properties of the oil, but oil of some oilseeds may differ in this regard. For instance, mustard oil is pungent in taste while sesame is sweet and sour. Similarly, oil of mustard also differs in properties as it is kapha, shukra and vata annihilator. Taila with Katu-tiktha rasa Ushnavirya, Katuvipaka, lagu guna can be chosen for kapha prakriti . Because of these people are adapted to Madura rasa and normally not that much physically or verbally active. So there is more chances of accumulation of Kapha and Medas in their body and may lead to prameha, sthoulya etc. Tailas which possess Madhura Rasa, madhura vipaka, seetha virya and guru guna can be chosen for pitta prakriti persons. Pitta prakriti persons are usually hyperactive and adapted to katu andamla rasa (17) . So adopting tailas have these properties helpful for preventing lifestyle diseases like amla pitta, Kushta, raktha chapa etc (18) . Taila which possesses madhura rasa, ushna virya, katu vipaka and guru can be chosen for vata prakriti persons. Basically they are physically very active and prone to diseases related to asthi and majja (19) . So oils which possess these properties are helpful for balancing the prakruthi avastha of doshas and dhatus. Katu rasa can be correlated to pepsin ability to remove srotorodha, mahura rasa which has high glucose content which promotes brain functions and makes the mind calm. Tikta rasa is considered as light so it can penetrate the tissues. Ushna veerya has ability to increase metabolism and laghuta of taila helps to decrease excess medas and kapha which has guru guna which reduce vata will nourish bones and lubricate joints. Oils are types of fats and should be used in moderation. Specific attention should be paid to the smoke point of oils before use. Storage of oils is also an important factor and cooking oils should be used as early as possible to reduce its rancidity. The excess consumption of oil in older age must be avoided and non-refined oil should contain balanced nutritional value of good fats. Non-refined oils offer more nutritional value but shorter storage profile

Ikbal et.al “A Survey Study on role of oils in context of longevity” : 2022; 5 (3):151-157 155 than refined oil. This Study also suggested that refined oils, which are considered harmful for health, must be avoided for cooking purposes. Oils are an important part of diet either, increase or decrease in its amount leads to many systemic disorders. Alopecia, thrombocytopenia, intellectual disability, Vitamin deficiency disorders caused by Vitamin A, D, E and K are caused by lack of essential fatty acids also. Fatty liver, obesity, dyslipidemia, CVD, Hypertension all caused by excessive amounts of fat available or deposited in the body. The proper amount of oil consumption and proper metabolism are essential for maintaining health. Community is accustomed to intake of excess or more than daily recommended dietary intake of oil. Also lack of intake of raw or half boiled vegetables along with an oily diet compared to other countries. This affects the metabolism of oils in the body. Based on the climate of the living place, based on lifestyle, habitual consumption, processing of oil, composition, depending on these factors should choose oil for cooking. Acknowledgements:- Nil Conflict of Interest – None Source of Finance & Support - Nil REFERENCES 1 Shāhtri K, Chaturvedi Gorakh Nāthā, Charak Samhita, Vidhyotini Savimarsh Hindi Vyakhya Commentary, Sutra Sthān 27/286-288 Reprint Vārānasi: Chaukhamba Bhārati Academy; 2001.Pp.559. 2 Gupta A, Ashtāngan Sangraha. Hindi Commentary Vol.-1, Sutra Sthān 6/100-101 Reprint Vārānasi: Chowkhamba Krishnadas Academy; 2019.Pp.57. 3 Chunekar K.C, Bhavprakash Nighantu, Vimarsh Hindi Vyakhya Commentary, Tail Varg 8-11 Reprint Vārānasi: Chaukhamba Bhārati Academy; 2010.Pp.763-764. 4 Shāhtri K, Chaturvedi Gorakh Nāthā, Charak Samhita, Vidhyotini Savimarsh Hindi Vyakhya Commentary, Sutra Sthān 25/38 Reprint Vārānasi: Chaukhamba Bhārati Academy; 2001.Pp. 466. 5 Shāhtri K, Chaturvedi Gorakh Nāthā, Charak Samhita, Vidhyotini Savimarsh Hindi Vyakhya Commentary, Viman Sthān 8/118 Reprint Vārānasi: Chaukhamba Bhārati Academy; 2001.Pp.780. 6 Shāhtri K, Chaturvedi Gorakh Nāthā, Charak Samhita, Vidhyotini Savimarsh Hindi Vyakhya Commentary, Sutra Sthān 13/23-23 Reprint Vārānasi: Chaukhamba Bhārati Academy; 2001.Pp.262. 7 Hooper L, Abdelhamid A, Bunn D, Brown T, Summerbell CD, Skeaff CM. Effects Of Total Fat Intake On Body Weight. Cochrane Database Syst Rev. 2015; (8):CD 011834. 8 Diet, Nutrition And The Prevention Of Chronic Diseases: Report Of A Joint WHO/FAO Expert Consultation. WHO Technical Report Series, No. 916. Geneva: World Health Organization; 2003. 9 Fats And Fatty Acids In Human Nutrition: Report Of An Expert Consultation. FAO Food And Nutrition Paper 91. Rome: Food And Agriculture Organization Of The United Nations; 2010. 10 Nishida C, Uauy R. WHO Scientific Updates On Health Consequences Of Trans-Fatty Acids: Introduction. Eur J Clin Nutr. 2009; 63 Suppl 2:S 1– 4. 11 Guidelines: Saturated Fatty Acid And Trans-Fatty Acid Intake For Adults And Children. Geneva: World Health Organization; 2018 (Draft Issued For Public Consultation In May 2018). 12 REPLACE: An Action Package To Eliminate Industrially-Produced Trans-Fatty Acids. WHO/NMH/NHD/18.4. Geneva: World Health Organization; 2018. 13 Www.NIN.Com.Dietary Guidelines For Indians. 14 Dr. Ravindra A. Bhaishajya Kalpana Vijnana. 2 nd Ed. Varanasi: Chaukhambha Subharati Prakashan; 2016.P 255 15 Rao P.S, Ed.Astanga Samgraha, Vagbhata Snehadhyaya :25,4. In: Sutra Stana. 1 st Ed.Chowkhamba Krishnadas Academy Varanasi ;2005. Pp 326 16 Rao P.S , Ed., Astanga Samgraha, Vagbhata Snehadhyaya :25,5. In: Sutra Stana. 1 st Ed.Chowkhamba Krishnadas Academy Varanasi ; 2005.Pp 326 17 Dhargalkar ND, Sharir Kriya Vijnanana; Varanasi :Chowkhambha Sanskrit Series, 2 nd Edition;2010.Pg 190-194 12. 18 Dhargalkar ND,Sharir Kriya Vijnanana; Varanasi :Chowkhambha Sanskrit Series, 2 nd Edition;2010.Pg 186-189 13. 19 Dhargalkar ND,Sharir Kriya Vijnanana; Varanasi :Chowkhambha Sanskrit Series, 2 nd Edition;2010.Pg 179-185 How to cite this article : Pathan I M, Meena A, Gurjar H, Dixit M “ A Survey Study on role of oils in context of longevity” IRJAY.[online]2022;5(3);151-157. Available from: https://irjay.com DOI: https://doi.org/10.47223/IRJAY.2022.53122

Ikbal et.al “A Survey Study on role of oils in context of longevity” : 2022; 5 (3):151-157 156 Table:- 1, General Properties of Oil Sr. No. Rasa Anurasa Guna Vipak Veerya Dosh Karma Karma 1. Madhur Kashay Sukshma, Vyavayi, Tikshan, Sara, Sukshma, Snigdh, and Mridu Katu Ushna Uttam Vataghn, Pittakar, Shlehsma Vardhan Malamutra vibhandkar, Yoni Vishudhan, Balya, Twachya, Keshya, Medhavardhan, Agnivardhan, Sarvaroghar, Shramhar. Table:- 2, Properties of different oils S. N. Name of oil Rasa Anurasa Guna Vipak Veerya Dosh Karma Karma 1 Sesame Madhur (sweet), Tikt (bitter), Kashaya (astringent), Katu (pungent), Kashay Sukshma, Vyavayi, Tikshn, Sara, Snigdh, and Mridu Katu (pung ent) Ushna Uttam Vataghn, Pittakar, Shlehsmag hna Balya, Twachya, Keshya, Sarvaroghar, Shramhar. 2. Mustard Katu (pungent) Sukshma, Vyavayi, Tikshn, Sara, Sni gdh, and Mridu Katu (pung ent) Ushna Rakt and Pitta polluter, kapha, an d vata annihilator kapha, shukra and vata annihilator, Scabies and Nettel-rash (thrash) destructer. 3 Ground nut Madhur (sweet), Sukshma, Vyavayi, Tikshn, Sara, Sni gdh, and Mridu Katu (pung ent) Ushna Uttam Vataghn, Shlehsmag hn Sarvaroghar, Shramjit, 4 Flax seed Madhur (sweet) and Amla (sour) - Sukshma, Vyavayi, Tikshn, Sara, Sni gdh, and Mridu Katu (pung ent) Ushna Vataghn (mitigets vata), Elevates raktapitta. Mitigets vata, Elevates raktapitta, Drishthi- Shukraghna

Ikbal et.al “A Survey Study on role of oils in context of longevity” : 2022; 5 (3):151-157 157 Table:-3, Ayurvedic classics name with references Sr. No. Name of Samhita Or Nighantu Chapter/ Shlok No. 1. Astāng Hrudaya Sutra Sthān 16/46 2. Astāng Sangrah Sutra Sthān 6/1 s 00-101 and 23/72 3. Bhāvaprakasha Nighantu Tail varga 2-27 4. Charak Samhitā Sutra Sthān 13/23-25, 27/286-288 5. Charak Samhitā Viman Sthān 8/118 6. Kaiyadeva Nighantu Tail Varga Tail Varga 7. Kshema Kutuhalam 5/17-18 8. Sārangadhara Samhitā Chikitsā Sthān 31/156 9. Sushrut Samhitā Chikitsā Sthān 31/56 Table:-4, Use and Smoke Point of Some Oils Name Description/Uses for Refined Oils Smoke Point Avocado This rather unusual light, slightly nutty tasting oil is considered primarily to be a novelty. This oil is often made from damaged and cosmetically inferior avocados. 520°F Canola Light, golden-colored oil, similar to safflower oil. Low in saturated fat. Extracted from the seeds of a plant in the turnip family, the same plant as the vegetable Rapini or Broccoli rabe. Used in salads and cooking, mostly in the Mediterranean region and India; also used in margarine and blended vegetable oils. It has a mild flavor and aroma. 400°F Corn oil Made from the germ of the corn kernel. Corn oil is almost tasteless and is excellent for cooking because it can withstand high temperatures without smoking. It is used to make margarine, salad dressings and mayonnaise. 450° F Grape Seed This light, medium-yellow, aromatic oil is a by-product of winemaking. It is used in salads and some cooking and in the manufacture of margarine. 400°F Lard Baking, 361-401°F Peanut Made from pressed, steam cooked peanuts. Peanut oil has a bland flavor and is good for cooking because it doesn't absorb or transfer flavors. 450°F Safflower, Regular Clear, almost flavorless oil made from the seeds of safflowers. Safflower oil is a favorite for salads because it doesn't solidify when chilled. Sunflower oil is pale yellow and has a bland flavor. It is good all-purpose oil. 450°F Soybean Highly refined soy oil is reasonably priced, very mild and versatile, accounting for over 80% of all oil used in commercial food production in the U.S. This is a good all-purpose oil that is also used in cakes and pastries 450°F Table:-5, Observed data in Survey Study No. of oil users Male Female Grand Total Oil users Percentage Non-Refined oil users 537 485 1022 68.133% Refined oil users 275 203 478 31.866% Total 812 688 1500 99.999 %

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