Cottonseed Vs. Palm Oil

Cottonseed oil and palm oil are both edible oils commonly used as an ingredient in manufactured foods and as cooking oils. However, both of these oils have potentially adverse health effects.

Background

Cottonseed oil comes from cottonseeds and commonly has a golden color. Palm oil is derived from the fleshy part of the oil palm plant and, similar to carrots, has a red color as a result of its carotene.

Use

Palm oil shows up in many snack foods such as cookies, crackers and microwave popcorn; as well as in non-edible substances like soap, candles, cosmetics and even fuel. Cottonseed oil shows up in snack foods and finds use in sauces, salad dressing and mayonnaise.

Benefits

Cottonseed oil's affordability and mild taste make it desirable in food manufacturing while palm oil is often used because it contains no trans-fats. Both contain antioxidants which suggest health benefits.

Warnings

Cotton contains natural toxins that are present in the oils as well as high pesticide levels due to the fact that cotton is not a food crop and thus is sprayed with chemicals that are unfit for food. Despite palm oil's lack of trans-fat, it contains a great deal of saturated fat, which can lead to heart attack and stroke.

Alternatives

Extra-virgin olive oil can prove a healthier alternative, as it contains antioxidants and promotes heart health. Other alternatives include soybean oil, peanut oil and canola oil.

References

• American Palm Oil Council: Frequently Asked Questions
• HealthCastle.com: Is Palm Oil the Only Way to Eat Trans-fat Free?;Gloria Tsang
• Andrew Weil, M.D.: Is Cottonseed Oil Okay?

Resources

• National Cottonseed Products Association: Twenty Facts about Cottonseed Oil
• HealthCastle.com: Cooking Oil: How to Choose a Good One; Gloria Tsang