Health Risks of Corn Oil
Corn oil is extracted from corn germ, bottled for consumer use in cooking and used commercially in margarine and fried snack foods, according to Soyatech. Corn oil has a high content of polyunsaturated fatty acids with stability against oxidation. The refinement of corn oil removes free fatty acids from crude corn oil, enabling the finished product to have excellent frying qualities, resistance to smoking and discoloration, flavor retention and digestibility, according to the Corn Refiners Association.
Toxicity of Liver, Kidneys and Other Organs
Many brands of corn oil are derived from corn grown worldwide that is genetically modified for resistance to herbicides and pesticides, according to Soyatech. Genetically modified corn is relatively new to human and animal diets. The short- and long-term health consequences from consumption of genetically modified corn are not entirely known. Research by Joel Spiroux de Vendomois published in the "International Journal of Biological Science" in 2009 reports that consumption of genetically modified corn causes toxicity of the liver, kidneys, adrenal glands, spleen and heart in rats. The research demonstrates the level of toxicity is often dose- dependent, meaning that as consumption of genetically modified corn increases, the level of toxicity increases.
Increased Risk of Cancer
Benefits of Eating Sweet Corn
Eating foods fried, cooked or prepared with corn oil may increase your risk of cancer. Corn oil contains a high amount of polyunsaturated fatty acids, particularly omega-6 fatty acids. According to the United States Department of Agriculture, 1 tbsp. of corn oil contains 7.436 grams of polyunsaturated fatty acids, 7.239 grams of omega-6 fatty acids and zero g of omega-3 fatty acids. Omega-6 fatty acids accelerate the growth of cancer cells, such as prostate tumor cells, and tumor growth, whereas omega-3 fatty acids protect the body from cancer, according to research by Isabelle Berquin published in the "Journal of Clinical Investigation" in 2007. Most omega-6 fatty acids from vegetable oils, such as corn oil, is available as linoleic acid that is converted to arachidonic acid in the body, according the University of Maryland Medical Center. Research by M.D. Brown published in the "British Journal of Cancer" in 2010 demonstrates that arachidonic acid, a type of omega-6 fatty acid, promotes prostate cancer and supports the spread of cancer to the bone. The dietary ratio of omega-6 to omega-3 fatty acids was one to two about 60 years ago, and in 2006 it was about 25 to one.
Obesity is at an epidemic level in the United States. Over two-thirds of American adults are overweight or obese, according to research by Katherine Flegel published in the "Journal of the American Medical Association” in 2010. Research by M. Takeda published in "Nutrition" in 2001 discovered that mice, when given a choice, will continue to overeat foods with corn oil over the long term, increasing caloric intake and inducing obesity, versus mice that are fed either sugar or neither food. The research also demonstrates that mice fed corn oil have higher body weight gains and fatty liver compared with mice fed sugar or neither food.
Benefits of Eating Sweet Corn
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- Corn Refiners Association: Corn Oil
- International Journal of Biological Science: A Comparison of the Effects of Three Genetically Modified Corn Varieties on Mammalian Health
- Journal of Clinical Investigation: Modulation of Prostate Cancer Genetic Risk by Omega-3 and Omega-6 Fatty Acids
- University of Maryland Medical Center: Omega-6 Fatty Acids
- British Journal of Cancer: Influence of Omega-6 Pufa Arachidonic Acid and Bone Marrow Adipocytes on Metastatic Spread from Prostate Cancer
- FoodNavigator.com: Corn Oil, Omega-6 Could Speed up Prostate Cancer, Study
- Journal of the American Medical Association: Prevalence and Trends in Obesity among US Adults, 1999-2008
- Nutrition: Long-Term Optional Ingestion of Corn Oil Induces Excessive Caloric Intake and Obesity in Mice
Jeffrey Traister is a writer and filmmaker. For more than 25 years, he has covered nutrition and medicine for health-care companies and publishers, also producing digital video for websites, DVDs and commercials. Trained in digital filmmaking at The New School, Traister also holds a Master of Science in human nutrition and medicine from the Columbia University College of Physicians and Surgeons.