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.
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.
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