Monday, October 14, 2013

Safflower Oil Reduces Cardio Disease Risk

A daily dose of safflower oil, a common cooking oil, for 16 weeks can improve good cholesterol levels, blood sugar, insulin sensitivity and inflammation in obese postmenopausal women who have Type 2 diabetes, according to new research at Ohio State University.

The finding follows the discovery that safflower oil reduced abdominal fat and increased muscle tissue in the same group of women after 16 weeks of daily supplementation.

These findings led the chief researcher, Professor Martha Belury, to suggest that a daily dose of safflower oil in the diet – about 1 2/3 teaspoons – is a safe way to help reduce cardiovascular disease risk.

Source: Ohio State University