date:Mar 08, 2016
ribute to a longer life with more independence, said Ohio State's Martha Belury, a professor of human nutrition who led the research.
But there's a catch. Low-cost cooking oils rich in linoleic acid have been disappearing from grocery shelves, fueled by industry's push for plants that have been modified to produce oils higher in oleic acid.
Vegetable oils have changed. They're no longer high in linoleic acid, said Belury, an expert in dietary fats and part of Ohio State's Food Innovation Cente