Reaping the benefits of grapeseed oil

A new study suggests that it may be healthier than olive oil

The one question that has baffled and needled fitness enthusiasts for eternity is: which oil is the best for you? Our kitchen shelves have seen oils come and go -the oil regime shifting from years of greasy vanaspati to the era of clear vegetable oils and finally settling on to the rule of the olive oil. However, if a new study is to be believed, there is an oil that is healthier than olive oil, and that's grapeseed. Imbued with linoleic acid, the lipids found in grapeseed oil lower the risk of diabetes and heart disease. These lipids are, however, missing in olive oil, suggests the study conducted by researchers at the Ohio State University, which was published online in the journal Molecular Nutrition & Food Research.

According to a media statement by the Ohio State University, researchers found that men and women with higher linoleic acid levels tended to have less heart-threatening fat nestled between their vital organs, more lean body mass and less inflammation. Moreover, higher linoleic acid levels meant lower likelihood of insulin resistance, a precursor to diabetes. "This finding could have obvious implications in preventing heart disease and diabetes, but also could be important for older adults because higher lean body mass can contribute to a longer life with more independence," stated Martha Belury, professor of human nutrition, who led the research.

Grapeseed is not the only source of linoleic acid - safflower, sunflower and soybean oils contain it too - but it remains the best, with linoleic acid constituting 80 per cent of its fatty acids. "It has some very powerful antioxidants too, helps fight ageing and diseases, is great for the skin," says Ishi Khosla, clinical nutritionist and founder, weightmonitor.com. "And, most important, it is universally suited to all body and health types."

It also bears good news for all those who love to whip up an Indian feast and were earlier unable to do so with olive oil. "It has a very high smoking point, unlike olive oil. While the latter doesn't allow for deep frying or for cooking Indian subzis, but with grapeseed you can do all that," says Shikha Sharma, wellness expert and founder of Nutri-Health.

The fact that it is so light and odourless has made it quite a favourite with chefs, particularly those who specialise in Mediterranean fare. Sujan Sarkar, chef de cuisine, Olive Qutub, for instance, makes a mimosa dressing with grapeseed oil and orange for salads. Vikram Khatri, executive chef, Guppy by ai, too uses it to make dressings and for sauteeing. "It gives a clean, light-bodied feel with no aftertaste," says Khatri, who suggests storing the oil in the refrigerator after opening. "It's not just a great source of linoleic, but also of Vitamin D and Omega 6."

However, experts caution not to dismiss olive oil altogether. "While grapeseed oil is polyunsaturated, olive oil has monounsaturated fatty acid and Omega 3, which is great for the nervous system," says Sharma. There is no reason why grapeseed and olive oils can't coexist. "Ideally, one should have a mix of different oils in the diet," she says.

The one factor that is hindering grapeseed oil's progress from the shop shelf to the kitchen is its cost. On a popular grocery shopping website, while a 100 ml bottle of olive oil costs Rs 110, a similar quantity of grapeseed oil is priced at Rs 200. "It is too expensive as of now to be used as a mass cooking medium," says Khosla.