A team of researchers led by JoAnn F. Manson of the Harvard School of Public Health revealed that consumption of walnut oil is significantly correlated to lower risk of type 2 diabetes in women.
The research involved two decades of a large sample cohort of almost 60,000 women who belong to two age brackets, 62-57 and 35-52 years old, from the Nurses Health Study I and II, respectively. Findings showed that eating walnuts is inversely associated with the risk of having type 2 diabetes and the reduced risk is mediated by body mass index.
Main Nutritional Components of Walnut Oil
Walnut oil is high in triglycerides, the heart-friendly omega-3 fatty acids. Among these triglycerides are polyunsaturated fats such as a-linolenic acid, linoleic acid, and the monounsaturated fat, oleic acid. It is also rich in bioactive gamma-tocopherol which is a nutritionally superior form of vitamin E. Another bioactive component is phytosterol.
Other Health Benefits from Walnut Oil
• Anti-inflammatory properties from the endogenous production of ecosapentaenoic acid (EPA) from alpha-linolenic acid;
• Anti-oxidant properties which fight or delay aging from gamma-tocopherol;
• Cholesterol reduction from phytosterols;
• Lowers blood pressure and bad cholesterol and increases good cholesterol levels, reinforces the integrity of cell membranes, boosts memory and brain function, etc. from oleic acid;
• Potential role as an intervention for attention deficit hyperactivity disorder (ADHD), Alzheimer's disease, and other illnesses associated with decline in mental health, as well as cancer, from the endogenous production of docosahexaenoic acid (DHA) from a-linolenic acid;
• Reduced risk of cardiovascular and coronary artery disease from a-linolenic and linoleic acids. A-linolenic acid is an essential fatty acid which humans are incapable of producing and can only be sourced out from the diet.