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At Healthfully, we strive to deliver objective content that is accurate and up-to-date. Our team periodically reviews articles in order to ensure content quality. The sources cited below consist of evidence from peer-reviewed journals, prominent medical organizations, academic associations, and government data.
- Medline Plus; Fish Oil; 2011
- Mayo Clinic; Olive Oil; by Donald Hensrud
- Harvard School of Public Health: Fats and Cholesterol - Out with the Bad, In with the Good
The information contained on this site is for informational purposes only, and should not be used as a substitute for the advice of a professional health care provider. Please check with the appropriate physician regarding health questions and concerns. Although we strive to deliver accurate and up-to-date information, no guarantee to that effect is made.
Substitute for Flax Oil
Flaxseed oil is derived from the seeds of the flax plant. It is known for its healthy fatty acid content, including omega-3 and omega-6 fatty acids, as well as alpha-linolenic acid. Because of the high omega-3 fatty acid content, flaxseed oil is often touted for its anti-inflammatory abilities, but the University of Maryland Medical Center states that there are mixed results from scientific studies regarding its efficacy 13. Flaxseed oil can be taken as a liquid form and added to dishes, or it can be ingested as part of a softgel capsule.
Peanut Oil
If using flaxseed oil in its liquid form in cooking, peanut oil is a similar substitute in terms of taste and health content. Both flaxseed and peanut oils are derived from nuts and seeds, so they have a similar palate. According to the Harvard School of Public Health, peanut oil is a monounsaturated fat. Because it is an unsaturated fat, it can help improve blood cholesterol levels and reduce inflammation.
- If using flaxseed oil in its liquid form in cooking, peanut oil is a similar substitute in terms of taste and health content.
- Both flaxseed and peanut oils are derived from nuts and seeds, so they have a similar palate.
Olive Oil
Does Olive Oil Lubricate the Joints in the Body?
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According to the Mayo Clinic, the primary type of oil found in olive oil is monounsaturated fatty acids, also sometimes referred to as MUFAs 2. The Mayo Clinic cautions that olive oil, like all oils, is still high in calories so should be consumed only in moderation 2. However, there is limited scientific evidence demonstrating that MUFAs may lower overall cholesterol and low-density lipoprotein cholesterol levels.
Fish Oil
Fish oil is one of the flax oil substitutes consumed as either part of a food stuff or in capsule form. According to Medline Plus, fish oil is high in omega-3 fatty acids and can be found in high concentrations in fishes such as:
- tuna
- salmon
- mackerel
- bluefish
- sardines
Medline Plus says that there are approximately 1 gram of omega-3 fatty acids in 3.5 ounces of fish.
Grape Seed Oil
How Much Oil Should You Eat?
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Grape seed oil is an oil extracted from the seeds of grapes. Grape seed oil is high in omega-6 fatty acids, also known as linoleic acid, a polyunsaturated fat. According to the University of Maryland Medical Center, grape seed oil may be able to help in the treatment of certain health problems, such as cancer, heart disease and skin damage 13. However, its efficacy remains uncertain as there is not enough scientific evidence to support the theory.
- Grape seed oil is an oil extracted from the seeds of grapes.
- According to the University of Maryland Medical Center, grape seed oil may be able to help in the treatment of certain health problems, such as cancer, heart disease and skin damage 1.
Related Articles
References
- University of Maryland Medical Center; Grape Seed; 2011
- Mayo Clinic; Olive Oil; by Donald Hensrud
- University of Maryland Medical Center; Flaxseed Oil; 2011
- "Complete Food and Nutrition Guide: Revised and Updated 3rd Edition"; American Dietetic Association; 2006
- Goyal A, Sharma V, Upadhyay N, Gill S, Sihag M. Flax and flaxseed oil: an ancient medicine & modern functional food. J Food Sci Technol. 2014;51(9):1633-53. doi:10.1007/s13197-013-1247-9
- Seeds, flaxseed. FoodData Central. U.S. Department of Agriculture. Published April 1, 2019.
- Ibrügger S, Kristensen M, Mikkelsen MS, Astrup A. Flaxseed dietary fiber supplements for suppression of appetite and food intake. Appetite. 2012;58(2):490-5. doi:10.1016/j.appet.2011.12.024
- Galgani J, Aguirre C, Díaz E. Acute effect of meal glycemic index and glycemic load on blood glucose and insulin responses in humans. Nutr J. 2006;5:22. doi:10.1186/1475-2891-5-22
- Rodriguez-Leyva D, Dupasquier CM, McCullough R, Pierce GN. The cardiovascular effects of flaxseed and its omega-3 fatty acid, alpha-linolenic acid. Can J Cardiol. 2010;26(9):489-96. doi:10.1016/s0828-282x(10)70455-4
- Dietary reference intakes (DRIs): Recommended dietary allowances and adequate intakes, Vitamins. National Library of Medicine, National Institutes of Health.
- Frank LL. Thiamin in clinical practice. JPEN J Parenter Enteral Nutr. 2015;39(5):503-20. doi:10.1177/0148607114565245
- Ghazanfarpour M, Sadeghi R, Latifnejad Roudsari R, et al. Effects of flaxseed and Hypericum perforatum on hot flash, vaginal atrophy and estrogen-dependent cancers in menopausal women: A systematic review and meta-analysis. Avicenna J Phytomed. 2016;6(3):273-83.
- Soeken KL, Miller SA, Ernst E. Herbal medicines for the treatment of rheumatoid arthritis: a systematic review. Rheumatology (Oxford). 2003;42(5):652-9. doi:10.1093/rheumatology/keg183
- Flaxseed and Flaxseed Oil. National Institutes of Health National Center for Complementary and Integrative Health. Updated September 2016.
- Parikh M, Maddaford TG, Austria JA, Aliani M, Netticadan T, Pierce GN. Dietary flaxseed as a strategy for improving human health. Nutrients. 2019;11(5):1171. doi:10.3390/nu11051171
- Flower G, Fritz H, Balneaves LG, et al. Flax and breast cancer: A systematic review. Integr Cancer Ther. 2014;13(3):181-92. doi:10.1177/1534735413502076
- Kajla P, Sharma A, Sood DR. Flaxseed—a potential functional food source. J Food Sci Technol. 2015;52(4):1857-71. doi:10.1007/s13197-014-1293-y
- Fremont S, Moneret-Vautrin DA, Franck P, et al. Prospective study of sensitization and food allergy to flaxseed in 1317 subjects. Eur Ann Allergy Clin Immunol. 2010;42(3):103-11.
Writer Bio
Isabelle Hannigan has been a professional writer since 2004, with articles appearing in nationally distributed newspapers such as "The National Post." She is a registered dietitian and sports nutritionist, and has worked for the University of Guelph and Athlete's World. Hannigan holds a B.S. in biochemistry from McMaster University and an M.S. in nutritional sciences from the University of Guelph.