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Small amounts of oil increase the absorption of key nutrients from vegetables
Scientists have found a positive link between oil consumption and the rate of absorption of specific vitamins from vegetables. Eating salad with soybean oil allows for better “bioavailability” of 8 different micronutrients, meaning that these specific micronutrients were better absorbed by the body.
What vitamins in salads can be better absorbed with soybean oil?
The study found that added soybean oil, in small amounts, increased absorption of 8 specific micronutrients. Carotenoids, including lutein, alpha carotene, beta carotene, and lycopene, were among the micronutrients listed. Vitamin K, Vitamin A, and Vitamin E variants were the other nutrients listed in the study. The absorption of this set of nutrients has specific downstream health benefits, such as eyesight improvement/preservation and cancer treatment/prevention.
Furthermore, the rate of absorption directly correlates with the amount of oil added. However, scientists caution that two tablespoons daily, the current U.S. dietary recommendation, is plenty to promote nutrient absorption.
White et al. Modeling the dose effects of soybean oil in salad dressing on carotenoid and fat-soluble vitamin bioavailability in salad vegetables. American Journal of Clinical Nutrition, 2017, 106 (4): 1041. DOI: http://dx.doi.org/10.3945/ajcn.117.153635
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