Safflower oil is a neutral-tasting oil derived from the safflower plant. Two variations of the plant are used to produce high oleic and high linoleic safflower oil. High oleic safflower oil is the more commonly used variety in the food industry though both are used and the type is not always specified.
Studies in rats comparing a diet with safflower oil or animal fats such as lard and beef tallow as a fat source found safflower diets to cause greater diet-induced thermogenesis. This led to greater energy expenditure and less accumulation of total body fat. See: Safflower oil, high linoleic; Safflower oil, high oleic.
Refined safflower oils may contain trans fats as a result of processing; they also lose significant quantities of plant sterols and tocopherols. See: Tocopherols.
Vegetable oil, breads, baked goods, tortillas, salad dressings, nutritional supplements
The Journal of Nutrition
The Journal of Nutrition 2
European Food Research and Technology
Safflower oil, high oleic; carthamus oil, high oleic acid; kurdee oil, high oleic acid