Corn Oil: Nutrients, What Research Shows and Safety
Corn oil as a food: USDA fat and vitamin E values, what trials found on LDL cholesterol versus olive oil, the Minnesota Coronary Experiment, allergy and safety.
Content last updated . This page has not been medically reviewed.
Corn oil is made from the germ (the small embryo) of corn kernels, Zea mays (family Poaceae, the grass family). It is a light liquid oil used for frying, baking and dressings. USDA's item is for industrial and retail all-purpose salad or cooking corn oil. [1] This page covers the oil as food, kept apart from corn as a grain, and from hype.
Read this first
- It is pure fat and energy dense. USDA lists 900 kcal per 100 g, about 122 kcal in 1 tablespoon (13.6 g). [1]
- Mostly polyunsaturated fat. About 55 g of every 100 g is polyunsaturated, mainly omega-6 linoleic acid, with about 13 g saturated fat. [1]
- Evidence in one line: corn oil lowers LDL cholesterol when it replaces saturated fat, and in a short feeding trial it lowered LDL more than extra virgin olive oil did. [2] [3] But in the Minnesota Coronary Experiment, a corn-oil diet lowered cholesterol and did not lower deaths. [4] So the cholesterol effect has not been shown to mean fewer deaths in that trial.
- Allergy: corn is not one of the nine major allergens named by the FDA. [5] We did not find a source on reactions to corn oil. For trouble breathing or swelling of the face or throat after any food, call 911 (or your local emergency number).
- Medicines: we found no source linking corn oil as a food to a medicine interaction.
What is in it (USDA values)
The values below are for corn oil, industrial and retail, all-purpose salad or cooking, USDA FoodData Central item 171029, SR Legacy. [1] The serving column is the USDA household portion of 1 tablespoon, 13.6 g. [1]
| Nutrient | Per 100 g | Per 1 tbsp (13.6 g) | % Daily Value per serving |
|---|---|---|---|
| Energy | 900 kcal | 122 kcal | not set |
| Total fat | 100 g | 13.6 g | 17% |
| Saturated fat | 12.9 g | 1.8 g | 9% |
| Monounsaturated fat | 27.6 g | 3.8 g | no DV |
| Polyunsaturated fat | 54.7 g | 7.4 g | no DV |
| Linoleic acid (omega-6) | 53.2 g | 7.2 g | no DV |
| Alpha-linolenic acid (omega-3 ALA) | 1.2 g | 0.16 g | no DV |
| Vitamin E (alpha-tocopherol) | 14.3 mg | 1.9 mg | 13% |
| Vitamin K | 1.9 mcg | 0.26 mcg | <1% |
| Cholesterol | 0 mg | 0 mg | 0% |
| Carbohydrate, protein, fiber | 0 g | 0 g | 0% |
| Sodium, potassium, phosphorus | 0 mg | 0 mg | 0% |
% Daily Value uses the FDA 2016 Daily Values. Serving figures are the 100 g values multiplied by 0.136. USDA lists zero for the last three rows. [1] USDA also lists a vitamin D value for this item, but it looks like a database artifact for a plant oil, so we do not report it. USDA lists no phytosterol or trans fat value for this item.
Plant compounds: the USDA record for this item lists vitamin E as alpha-tocopherol. [1] We did not read a source that measured other compounds in corn oil, so we name none.
What research says
| Health goal | What the sources found | Strength of evidence | What was studied |
|---|---|---|---|
| LDL cholesterol vs extra virgin olive oil | In a double-blind crossover feeding trial, 54 adults with LDL cholesterol of 130 mg/dL or higher ate foods made with 4 tablespoons a day of corn oil or extra virgin olive oil for 21 days each. Corn oil gave larger drops in LDL, total and non-HDL cholesterol. [3] A second analysis of the same trial found corn oil also lowered apolipoprotein B and LDL particle numbers more, while apolipoprotein A1 rose more with olive oil. [6] The abstracts do not say who paid. | Promising but limited for corn oil itself (short, one trial, cholesterol markers) | Corn oil in a controlled diet, large amounts |
| Heart disease events (replacing saturated fat) | The American Heart Association advisory said trials replacing saturated fat with polyunsaturated vegetable oil reduced cardiovascular disease by about 30%. [2] A pooled analysis of 8 trials found 19% fewer coronary events. [7] | Established for the swap, not for corn oil alone | Mixed vegetable oils |
| Deaths: the Minnesota Coronary Experiment | In this 1968-73 trial of 9,423 people in a nursing home and state mental hospitals, a diet using corn oil and corn-oil margarine in place of saturated fat lowered serum cholesterol (13.8% vs 1.0%), but recovered data did not support lower coronary death or all-cause death. The authors argued incomplete publication had led to overestimating the benefits of replacing saturated fat with linoleic-rich oils. [4] | Mixed (a large old trial, in institutions) | Corn oil and corn-oil margarine in a whole diet |
| Omega-6 fats and heart events | A Cochrane review of 19 trials (6,461 people) found low-quality evidence that more omega-6 fat may make little or no difference to deaths (risk ratio 1.00) or heart events (0.97). [8] | Mixed | Omega-6 fats, mostly linoleic acid |
| Inflammation | A meta-analysis of 30 trials (1,377 people) found no significant effect of more linoleic acid on blood inflammation markers. [9] | No good evidence of harm or benefit on markers | Linoleic acid from various sources |
| FDA qualified claim | The FDA list of qualified health claim letters includes a letter dated March 26, 2007 titled "Corn Oil and Corn Oil-Containing Products and a Reduced Risk of Heart Disease." [10] We could not read the letter's wording. | Promising but limited (label claim, wording not read) | Not read |
Eaten as food vs other forms. The trials above used corn oil in food. The Maki trial used 4 tablespoons a day, much more than a typical home serving, because it tested a big swap in a short time. [3] This is a trial amount, not advice.
How much is a normal serving
The USDA household portion is 1 tablespoon (13.6 g), with about 122 kcal. [1] That is information from USDA data, not a prescription. The 2025-2030 Dietary Guidelines say saturated fat should in general stay under 10% of daily calories and name olive oil, butter and beef tallow as cooking fat options; corn oil is not named in the pages we read. [11] The NHS lists corn oil as a source of omega-6 polyunsaturated fat and says men should have no more than 30 g and women no more than 20 g of saturated fat a day. [12]
Safety, allergy and medicines
- Calories: 1 tablespoon is about 122 kcal. [1]
- Allergy: corn is not on the FDA list of the nine major allergens. [5] Highly refined oils are exempt from major-allergen labeling in the US, but the plant source of an oil must be part of its name in the ingredient list. [13] We did not find a source on reactions to corn oil, so if you have a known corn allergy, ask an allergist.
- Heating and frying: we did not read a study of heated corn oil. Proper evidence not found in the sources we read. One kitchen test compared palm, olive and soybean oils, not corn oil. [14]
- Trans fat: USDA lists no trans fat value for this item. The FDA ruled in 2015 that partially hydrogenated oils are not generally recognized as safe; trans fat can still occur naturally in small amounts in meat, dairy and at very low levels in some other oils. [15] Corn-oil margarine is a different product from the oil.
- Vitamin E: USDA lists about 1.9 mg a tablespoon (13% of the Daily Value). Vitamin E from food is considered safe. [16]
- Pregnancy, children, kidney disease, diabetes: we did not find official advice restricting culinary corn oil in these groups. USDA lists zero potassium, phosphorus, sodium and carbohydrate. [1] See foods in pregnancy and kidney disease and foods.
Choosing, storing and food safety
- Read the ingredient list: US rules say the source of an oil, such as corn oil, is part of its name. [13]
- We did not read a source on storage or smoke point for corn oil. See smoke points and cooking with oil.
Related pages
Health connections for Corn Oil
What research links to eating or drinking this food, and how strong the evidence is. Many studies are observational or use juice, powder, oil or extracts rather than the food as eaten; each card says which.
Corn oil and LDL cholesterol compared with olive oil
Preliminary or mixedIn a 21-day controlled feeding trial in 54 adults with high LDL, corn oil lowered LDL, total and non-HDL cholesterol more than extra virgin olive oil. Large amounts were used.
Supplements: Food oil in large trial amounts.
Corn oil in place of saturated fat and heart events
Preliminary or mixedPooled trials of polyunsaturated vegetable oils in place of saturated fat show fewer coronary events. Corn oil alone was not tested in those pooled trials.
Supplements: Not a supplement topic.
Minnesota Coronary Experiment: corn oil, cholesterol and deaths
Preliminary or mixedA corn-oil diet in 9,423 people in institutions lowered cholesterol but recovered data did not show lower coronary or all-cause death. The authors said incomplete publication had inflated the apparent benefit.
Supplements: Whole diet in institutions, 1968-73.
Omega-6 fats and heart events
Preliminary or mixedA Cochrane review found low-quality evidence that more omega-6 fat may make little or no difference to deaths or heart events.
Supplements: Not specific to corn oil.
Linoleic acid and inflammation markers
Preliminary or mixedPooled trials found no significant rise in blood inflammation markers with more linoleic acid. This does not show an anti-inflammatory benefit.
Supplements: Linoleic acid from various sources.
FDA qualified heart claim for corn oil
Preliminary or mixedA March 26, 2007 FDA letter titled "Corn Oil and Corn Oil-Containing Products and a Reduced Risk of Heart Disease" exists in the FDA list of qualified claim letters; its wording was not read.
Supplements: Label claim.
Vitamin E from corn oil
Established roleUSDA lists about 1.9 mg of vitamin E (alpha-tocopherol) in 1 tablespoon, 13% of the Daily Value.
Supplements: Dietary role only.
Calories and energy density
Established roleOne tablespoon has about 122 kcal and no carbohydrate, protein or fiber.
Supplements: Not applicable.
Connected topics
Open a group to see how each topic connects and how strong the evidence is.
Health goals (2)
- Cholesterol BalanceClinically supported
In a controlled feeding trial in adults with high LDL, corn oil lowered LDL more than extra virgin olive oil; the effect is a cholesterol measure, not a proven drop in deaths.
- Heart HealthPreliminary or mixed
Pooled trials support swapping saturated fat for polyunsaturated oil, but the Minnesota Coronary Experiment found no drop in deaths despite lower cholesterol.
Body systems (2)
- Cardiovascular SystemPreliminary or mixed
LDL effect shown; heart-event evidence mixed.
- Heart & CirculationPreliminary or mixed
LDL effect shown; heart-event evidence mixed.
Body parts (1)
- HeartPreliminary or mixed
Pooled trials show fewer coronary events when polyunsaturated oil replaces saturated fat; one large trial did not show fewer deaths.
Functional actions (1)
- Cardiovascular SupportPreliminary or mixed
LDL lowering when it replaces saturated fat; deaths were not lowered in the Minnesota trial.
Root causes (1)
- Poor DietPreliminary or mixed
Dietary guidance favors unsaturated fats in place of saturated fat within an overall healthy diet.
Habits (1)
- Balanced NutritionPreliminary or mixed
Fits advice to swap saturated for unsaturated fat; it is a calorie-dense food.
Biomarkers (1)
- LDL CholesterolClinically supported
Corn oil lowered LDL cholesterol more than extra virgin olive oil in a 21-day crossover feeding trial in 54 adults with high LDL.
Conditions & symptoms (2)
- HypercholesterolemiaClinically supported
In adults with LDL at or above 130 mg/dL, corn oil in a controlled diet lowered LDL more than extra virgin olive oil in a short trial.
- Coronary Heart DiseasePreliminary or mixed
Pooled trials show fewer coronary events with polyunsaturated oil in place of saturated fat, but the Minnesota Coronary Experiment did not show fewer deaths with a corn-oil diet.
Documented risks and interactions (1)
- Corn oil allergy and heating. Corn is not one of the nine major US allergens and we found no source on reactions to corn oil. No study of heated corn oil was read.
Frequently asked questions
Is corn oil healthy?
It is a source of unsaturated fat. [1] Replacing saturated fat with polyunsaturated oils lowers LDL cholesterol, [2] but the Minnesota Coronary Experiment found a cholesterol drop without fewer deaths. [4]
Is corn oil better than olive oil for cholesterol?
In one 21-day feeding trial in adults with high LDL, corn oil lowered LDL more than extra virgin olive oil. [3] It was short, used large amounts and measured cholesterol, not heart attacks. Olive oil has other evidence; see extra virgin olive oil in the diet.
Does corn oil cause inflammation?
Pooled trials of linoleic acid, the main fat in corn oil, found no significant rise in blood inflammation markers overall. [9]
What was the Minnesota Coronary Experiment?
A 1968-73 trial in 9,423 people in institutions. A corn-oil diet lowered cholesterol but recovered data did not show fewer deaths. [4]
Is corn oil a common allergen?
Corn is not on the FDA list of nine major allergens. [5] We found no source on corn oil reactions.
References
- U.S. Department of Agriculture. FoodData Central: Oil, corn, industrial and retail, all purpose salad or cooking (SR Legacy, FDC 171029). 2018. Read 2026-10-24.
- American Heart Association (Sacks FM et al.). Dietary Fats and Cardiovascular Disease: A Presidential Advisory. 2017 (abstract read via Europe PMC). Read 2026-10-24.
- J Clin Lipidol (Maki KC et al.). Corn oil improves the plasma lipoprotein lipid profile compared with extra-virgin olive oil consumption in men and women with elevated cholesterol: results from a randomized controlled feeding trial. 2015 (abstract read via Europe PMC). Read 2026-10-24.
- BMJ (Ramsden CE et al.). Re-evaluation of the traditional diet-heart hypothesis: analysis of recovered data from Minnesota Coronary Experiment (1968-73). 2016 (abstract read via Europe PMC). Read 2026-10-24.
- U.S. Food and Drug Administration. The FASTER Act: Sesame Is the Ninth Major Food Allergen. Read 2026-10-24.
- Eur J Clin Nutr (Maki KC et al.). Corn oil intake favorably impacts lipoprotein cholesterol, apolipoprotein and lipoprotein particle levels compared with extra-virgin olive oil. 2017 (abstract read via Europe PMC). Read 2026-10-24.
- PLoS Medicine (Mozaffarian D et al.). Effects on coronary heart disease of increasing polyunsaturated fat in place of saturated fat: a systematic review and meta-analysis of randomized controlled trials. 2010 (abstract read via Europe PMC). Read 2026-10-24.
- Cochrane (Hooper L et al.). Omega-6 fats for the primary and secondary prevention of cardiovascular disease. 2018 (abstract read via Europe PMC). Read 2026-10-24.
- Food & Function (Su H et al.). Dietary linoleic acid intake and blood inflammatory markers: a systematic review and meta-analysis of randomized controlled trials. 2017 (abstract read via Europe PMC). Read 2026-10-24.
- U.S. Food and Drug Administration. Qualified Health Claims: Letters of Enforcement Discretion (list page). Read 2026-10-24.
- U.S. Department of Health and Human Services and USDA. Dietary Guidelines for Americans 2025-2030 (consumer summary pages). 2025-2030 edition. Read 2026-10-24.
- NHS. Fat: the facts (different fats in our diet). Read 2026-10-24.
- U.S. Food and Drug Administration. Questions and Answers Regarding Food Allergens, including the Food Allergen Labeling Requirements (guidance for industry, question D.9 on labeling oils). Edition 5, January 2025. Read 2026-10-24.
- npj Science of Food (Chiang KM et al.). Particulate matters, aldehydes, and polycyclic aromatic hydrocarbons produced from deep-frying emissions: comparisons of three cooking oils with distinct fatty acid profiles. 2022 (abstract read via Europe PMC). Read 2026-10-24.
- U.S. Food and Drug Administration. Final Determination Regarding Partially Hydrogenated Oils (Removing Trans Fat). Read 2026-10-24.
- MedlinePlus. Vitamin E in diet. Read 2026-10-24.