Grapeseed oil reduces risk of heart disease and diabetes

A diet that's higher in a lipid that's found in grapeseed and other oils – but not in olive oil – could reduce the risk of heart disease and diabetes, a new study suggests.

Researchers at The Ohio State University found that people with higher linoleic acid levels tended to have less heart-threatening fat nestled between their vital organs, more lean body mass and less inflammation.

In addition, it was found that higher linoleic acid levels meant lower likelihood of insulin resistance, a precursor to diabetes.

These findings could have significant implications in preventing heart disease and diabetes, as well as contributing to longer life expectancy said Ohio State's Martha Belury, a professor of human nutrition who led the research.

Unfortunately, the production of cooking oils rich in linoleic acid has been reduced, fueled by industry's push for plants that have been modified to produce oils higher in oleic acid.