Have you ever found yourself staring at the oils aisle at the grocery store wondering: why are there so many oil types and which one would be the best for what I want to cook? Well you are not alone!
That’s why we collaborated with the Nutritionist and Dietitian @myriam.beaudry.dtp to build a quick cooking oil guide. In there, you’ll find information about the most popular oils and what they are best used for in the kitchen.
Did we forget any oil you are curious about? Please let us know and we will ask Myriam!
Don’t forget to save and share this post with your friends and family for future use.
Sources
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- No need to avoid healthy omega-6 fats | Harvard Health | August 2019
- Omega-3 Fatty Acids Fact Sheet for Health Professionals | National Institutes of Health – Office of Dietary Supplements
- Oil, Canola | FoodData Central Food Details – U.S. Department of Agriculture | 2019
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- Coconut oil consumption and cardiovascular risk factors in humans | Nutrition Reviews | March 2016
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- Full article: Comparison of canola oil and olive oil consumption on the serum lipid profile in adults: a systematic review and meta-analysis of randomized controlled trials | Critical Reviews in Food Science and Nutrition | July 2022
- Challenges of Utilizing Healthy Fats in Foods | Advances in Nutrition | May 2015
- Perspective on the health effects of unsaturated fatty acids and commonly consumed plant oils high in unsaturated fat | British Journal of Nutrition | October 2024
- Reduction in saturated fat intake for cardiovascular disease | Cochrane Database Systematic Review | August 2020
- Effects of monounsaturated fatty acids on cardiovascular risk factors: a systematic review and meta-analysis | Annals of Nutrition and Metabolism | December 2011
- Polyunsaturated fatty acids for the primary and secondary prevention of cardiovascular disease | Cochrane Database Systematic Review | November 2018
- Vegetable Oils and Their Use for Frying: A Review of Their Compositional Differences and Degradation | Foods | December 2024
- Cooking with extra-virgin olive oil: A mixture of food components to prevent oxidation and degradation | Trends in Food Science & Technology | May 2022
- Characterization of canola oil extracted by different methods using fluorescence spectroscopy | PLoS One | December 2018
- About Canola | Canola Council of Canada
- Huile d’olive, de canola, de caméline et autres huiles végétales : comment les utiliser ? | Protégez-vous | February 2024
- Avocado oil: Production and market demand, bioactive components, implications in health, and tendencies and potential uses | Comprehensive Reviews in Food Science and Food Safety | June 2021
- Ecological and human dimensions of avocado expansion in México: Towards supply-chain sustainability | Ambio | March 2021
- Coconut oil: an overview of cardiometabolic effects and the public health burden of misinformation | Archives of Endocrinology and Metabolism | June 2023
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- L’huile empêche le beurre de brûler : mythe ou réalité ? | Chimie alimentaire par Christina Blais
- Deterioration of olive, corn and soybean oils due to air, light, heat and deep-frying | Food Research International | March 2005
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Ever get lost in the grocery store oil aisle wondering which oil to use for cooking? 🫒 You’re not alone! We teamed up with Nutritionist & Dietitian @myriam.beaudry.dtp to make a quick guide on popular cooking oils and how to best use them. Check it out 👇 scienceupfirst.com/nutrition/co…
— ScienceUpFirst (@scienceupfirst.bsky.social) October 22, 2025 at 2:30 PM
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