NEW YORK (Reuters Health) – A new study reveals that reliance on cotton oil helps reduce cholesterol and triglycerides more effectively than olive oil. Researchers believe that the acidic "hydrostructile dye" contained in cotton oil, prevents the accumulation of triglycerides and cholesterol and increases the burning of body fat.

The use of cottonseed in food preparation reduces overall cholesterol by 8%, harmful cholesterol by 15% and triglycerides by 30%.

The study was conducted at the University of Georgia, where participants were divided into two groups, one based on cottonseed oil in their food and the other on olive oil.

According to the results of the Journal of Nutrition Research, the use of cottonseed oil in food preparation would reduce overall cholesterol by 8%, bad cholesterol by 15% and triglycerides 30%.

Olive oil did little to improve cholesterol or triglycerides when it was added to a high-fat diet.