Food uses and health effects of corn oil.

@article{Dupont1990FoodUA,
  title={Food uses and health effects of corn oil.},
  author={Jacqueline Dupont and Pamela J. White and Mary P. Carpenter and Ernst J. Schaefer and Simin Nikbin Meydani and Charles E. Elson and Margo Woods and Sherwood L. Gorbach},
  journal={Journal of the American College of Nutrition},
  year={1990},
  volume={9 5},
  pages={438-70}
}
This review of corn oil provides a scientific assessment of the current knowledge of its contribution to the American diet. Refined corn oil is composed of 99% triacylglycerols with polyunsaturated fatty acid (PUFA) 59%, monounsaturated fatty acid 24%, and saturated fatty acid (SFA) 13%. The PUFA is linoleic acid (C18:2n-6) primarily, with a small amount of… CONTINUE READING