intake of cottonseed oil or its component has been proven to cure a number of health
problems. Some of these studies have been discussed in further sections.
3.6.1 In Cardiovascular Diseases
Hypercholesterolemia, in which low-density lipoprotein (LDL)-cholesterol
increases, has been associated with enhanced risk for cardiovascular disease (Carson
et al. 2005; Roger et al. 2011). Modification of diet, body mass index (BMI), and
lifestyle have vital roles to play in strategies for hypercholesterolemia prevention and
subsequently to manage cardiovascular disease. The literature suggests a differential
role of kinds of cooking oil and fat in diet on total cholesterol and its components
including high-density lipoprotein (HDL) and LDL (Carson et al. 2005; Harris et al.
2011; Roger et al. 2011). The effects of a cottonseed oil (CSO)-rich diet have not
been evaluated in humans, but animal data indicates that dietary cottonseed oil may
lower cholesterol. In context to this, Radcliffe and coworker(s) (Radcliffe et al. 2001;
Radcliffe and Czajka-Narins 2006) have reported that replacement of corn oil with
cottonseed oil (CSO) for 4 weeks decreased total cholesterol along with HDL-C in
rats. In spite of relatively high concentrations of saturated fatty acids compared to
corn oil (26% saturated fat compared to 13%) and lower concentrations of monounsaturated fats (20% compared to 28%), cottonseed oil has been shown the lipid
lowering effects in animal experiments. However, in another study, same authors
(Radcliffe et al. 2004) showed that rats fed with CSO had increased adipose tissue
levels of saturated fatty acids. Saturated fats are well-known to be associated with
atherogenic lipid profiles (Siri-Tarino et al. 2010); hence, these separate findings are
somewhat mystifying.
A group of researchers evaluated the effect of consumption of a diet rich in
cottonseed oil (95 g/d) in 38 healthy adults (aged 18–40; 12 males, 26 females)
normo-cholesterolemic subjects for a week (Davis et al. 2012). It is reported that
there was no notable change in weight or waist circumference as well as HDL or
triglycerides (TG) levels among participants. Fascinatingly, total cholesterol (pre,
4.39 Æ 0.9 mmol/L; post, 4.16 Æ 0.8 mmol/L) and LDL (pre, 2.70 Æ 0.8 mmol/L;
post, 2.47 Æ 0.6 mmol/L) were reduced in all participants. Moreover, reduction of
total cholesterol was significantly high (pre, 4.34 Æ 0.9 mmol/L; post,
4.09 Æ 0.8 mmol/L) in female participants. In a recent clinical trial, Polley et al.
(2018) observed no changes in blood lipids following olive oil diet; interestingly, a
CSO-rich diet led to improvements in cholesterol and TGs. (total cholesterol,
148.40 Æ 6.39 to 135.93 Æ 6.31 mg/dL; LDL cholesterol, 92.20 Æ 5.57 to
78.13 Æ 5.60 mg/dL; TG, 80.11 Æ 4.91 to 56.37 Æ 5.46 mg/dL for pre- to postdiet, respectively; P < 0.05). However, the complete mechanism behind the decrease
of blood lipids is not known yet. Further, replacement of saturated fat with monounsaturated fat reduces the risk for cardiovascular events or cardiovascular death and
an increased intake of monounsaturated fat reduces the risk for all-cause mortality
and stroke (Schwingshackl and Hoffmann 2012). Presence of unsaturated fatty acids
3 Cottonseed (Gossypium hirsutum)
8 1
problems. Some of these studies have been discussed in further sections.
3.6.1 In Cardiovascular Diseases
Hypercholesterolemia, in which low-density lipoprotein (LDL)-cholesterol
increases, has been associated with enhanced risk for cardiovascular disease (Carson
et al. 2005; Roger et al. 2011). Modification of diet, body mass index (BMI), and
lifestyle have vital roles to play in strategies for hypercholesterolemia prevention and
subsequently to manage cardiovascular disease. The literature suggests a differential
role of kinds of cooking oil and fat in diet on total cholesterol and its components
including high-density lipoprotein (HDL) and LDL (Carson et al. 2005; Harris et al.
2011; Roger et al. 2011). The effects of a cottonseed oil (CSO)-rich diet have not
been evaluated in humans, but animal data indicates that dietary cottonseed oil may
lower cholesterol. In context to this, Radcliffe and coworker(s) (Radcliffe et al. 2001;
Radcliffe and Czajka-Narins 2006) have reported that replacement of corn oil with
cottonseed oil (CSO) for 4 weeks decreased total cholesterol along with HDL-C in
rats. In spite of relatively high concentrations of saturated fatty acids compared to
corn oil (26% saturated fat compared to 13%) and lower concentrations of monounsaturated fats (20% compared to 28%), cottonseed oil has been shown the lipid
lowering effects in animal experiments. However, in another study, same authors
(Radcliffe et al. 2004) showed that rats fed with CSO had increased adipose tissue
levels of saturated fatty acids. Saturated fats are well-known to be associated with
atherogenic lipid profiles (Siri-Tarino et al. 2010); hence, these separate findings are
somewhat mystifying.
A group of researchers evaluated the effect of consumption of a diet rich in
cottonseed oil (95 g/d) in 38 healthy adults (aged 18–40; 12 males, 26 females)
normo-cholesterolemic subjects for a week (Davis et al. 2012). It is reported that
there was no notable change in weight or waist circumference as well as HDL or
triglycerides (TG) levels among participants. Fascinatingly, total cholesterol (pre,
4.39 Æ 0.9 mmol/L; post, 4.16 Æ 0.8 mmol/L) and LDL (pre, 2.70 Æ 0.8 mmol/L;
post, 2.47 Æ 0.6 mmol/L) were reduced in all participants. Moreover, reduction of
total cholesterol was significantly high (pre, 4.34 Æ 0.9 mmol/L; post,
4.09 Æ 0.8 mmol/L) in female participants. In a recent clinical trial, Polley et al.
(2018) observed no changes in blood lipids following olive oil diet; interestingly, a
CSO-rich diet led to improvements in cholesterol and TGs. (total cholesterol,
148.40 Æ 6.39 to 135.93 Æ 6.31 mg/dL; LDL cholesterol, 92.20 Æ 5.57 to
78.13 Æ 5.60 mg/dL; TG, 80.11 Æ 4.91 to 56.37 Æ 5.46 mg/dL for pre- to postdiet, respectively; P < 0.05). However, the complete mechanism behind the decrease
of blood lipids is not known yet. Further, replacement of saturated fat with monounsaturated fat reduces the risk for cardiovascular events or cardiovascular death and
an increased intake of monounsaturated fat reduces the risk for all-cause mortality
and stroke (Schwingshackl and Hoffmann 2012). Presence of unsaturated fatty acids
3 Cottonseed (Gossypium hirsutum)
8 1