Choosing Cooking Oils: What’s the Best Advice for Patients?

Your patients may ask you for advice on what kind of oil or fats are best in food preparation.

It’s no wonder: There are a bewildering number of choices at the grocery store made from grapeseed, walnut, coconut, corn, sesame seeds and peanuts, to name a few. And your patients may be aware of new research that is changing the way many physicians and cardiologists are viewing dietary fat intake.

Here is a infographic that succinctly summarizes Cleveland Clinic’s best, research-based advice on choosing cooking oils and fats, with input from the cardiology team’s medical and nutritional experts.