Flavorless, colorless oil expressed from the seeds of the safflower, this oil contains more polyunsaturates than any other oil, has a high smoke point making it ideal for deep frying, and is favored for salad dressing because it does not solidify when chilled. However, safflower oil lacks vitamin E, making it less nutritional than other oils on the market. Since it is odorless, light, and quick to absorb, it is becoming more popular and favored in the skincare field.

A recent study espousing the benefits of olive oil in preventing colon cancer showed interesting findings. Rats were randomly assigned to receive a diet rich in one of three types of fatty acids found in oil (safflower oil, olive oil, or fish oil). After one week receiving a 5% fat diet, each dietary group was re-divided. Half received a cancer-causing agent and the other half received a harmless saline. Rats fed a diet supplemented with olive oil had a lower risk of colon cancer than those fed diets supplemented with safflower oil, nearly as low as those supplemented with fish oil, an established colon cancer fighting agent.

These findings add to the considerable evidence linking good nutrition with health promotion and disease prevention. However, it cannot be stated that by simply adding safflower oil to one’s diet will cause them to lose weight, especially when a better substitution, such as olive oil, exists. Considered healthy oil and remember that fats should still be used in moderation.