The study looked at salads dressed with saturated fat (butter), monounsaturated fat (canola oil) and polyunsaturated fat (corn oil). All promoted the absorption of carotenoids, the fat-soluble compounds in vegetables that are linked to a reduced risk of diseases like cancer. But the butter and corn oil were dependent on dose, meaning that you would have to eat more of the fat to get the maximum carotenoid absorption, while the canola oil provided the same amount of absorption regardless of how much was consumed.
This means a dressing made with monounsaturated fats like canola oil and olive oil is the healthiest choice, especially for calorie-conscious eaters. Using a smaller amount of full-fat dressings made with these oils will cut back on calories without losing out on any nutrients from the vegetables.
• Read more: Study: No-fat, low-fat dressings don't get most nutrients out of salads at Purdue Newsroom
What do you think? Does this information change your outlook on salad dressing?
Via Bon Appetit
(Image: Nealey Dozier)