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Nutritional Cottonseed Oil

Cottonseed oil has been used in the U.S. since the 1860s when it was first refined for use as a vegetable oil. Studies show positive and negative data regarding the use of cottonseed oil as a nutritional oil. A study of a Chinese medicine made from cottonseed shows it contains a compound that makes chemotherapy more effective for patients who have cancer of the head or neck.

  1. Vitamin E Source

    • A study from the Texas Woman's University showed when subjects had a diet consisting of foods rich in cottonseed oil, they took in 34 percent more vitamin E than normal. Nutritionists have determined vitamin E, an antioxidant, is essential for overall health and can help to protect from diseases like cancer.

    Cholesterol Free

    • Cottonseed oil is processed from the seeds of the cotton plant and is classified as a vegetable oil. Cottonseed oil is one of many cholesterol free oils that can be used for cooking or in salad dressings.

    Fats in Cottonseed Oil

    • Cottonseed oil has little or no trans fat per serving unless it is hydrogenated. Cottonseed oil contains 52 percent polyunsaturated fats (which lowers blood cholesterol levels); 18 percent monounsaturated fat (lowers "bad" cholesterol); and provides 70 percent total unsaturated fatty acids. It has 26 percent saturated fatty acids as compared to lard's 40 percent. Although cottonseed oil is high in omega 6 fatty acids, it is low in omega 3.

    Calories

    • According to LyingScales.com, a tablespoon of cottonseed oil contains 120 calories. This is in the range of other "healthy" oils like olive, peanut and sesame.

    Food Enhancement

    • Cottonseed oil enhances the taste of foods without covering up the natural flavors. Although cottonseed oil does not add flavor to food, when exposed to heat or light it develops a "nutty" flavor. The oil does not take on a bad flavor over time which is one of the reasons it has been used in snacks. Cottonseed oil's high heat tolerance makes it a favorite for oriental cooking or any food that requires high heat to the oil.

    Shelf Life

    • One of the benefits to cottonseed oil is its longer than normal shelf life because of the high antioxidant content and its stability. Cottonseed oil remains stable and does not start to break down even without the need for hydrogenation which is why it is used for foods that need to have a longer shelf life.

    Nutrional Negatives

    • While there are nutritional benefits, taking anything from a natural state to an unnatural state can lower nutritional values. Cottonseed oil has to be refined to use, and is deodorized also. When hydrogenated, the chemical process of turning liquid oils into solid fats, the trans fat in cottonseed oil is raised dramatically. Trans fat is worse for you than saturated fat. Because cotton is often sprayed with pesticides there are those who believe these chemicals remain in the oil of the seed. The imbalance of omega fatty acids is also a concern for many nutritionists. Too much omega 6 without enough omega 3 can cause inflammation and is thought to lead to heart disease, diabetes, stroke and auto-immune disease.

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