The choice of cooking oil impacts flavour as well as cooking temperature. You should choose to use different oils depending on what you are preparing. While you cannot control the amount of cholesterol your body produces (without medication), you can control the amount of cholesterol in your diet. Typical dietary sources of cholesterol are seafood and animal products (meat, eggs and dairy products). Cholesterol is also a consideration when selecting oils. Your choice of oil can affect cholesterol based on the following: There are several basic types of fatty acids that exist in cooking oils: Saturated Fat, Trans Fat, Polyunsaturated Fat and Mono-unsaturated Fat. Each of these fats affects cholesterol levels in a different manner. Trans Fat and Saturated Fat, such as those found in lard, butter, coconut oil and other tropical oils have been shown to raise cholesterol levels. Replacing Saturated and Trans Fats with Unsaturated fats (Polyunsaturated and Mono-unsaturated), such as those found in Mazola® Canola oil, Corn oil, and Vegetable oil, has been shown to help lower cholesterol levels and may reduce the risk of heart disease. Compiled with information from Health Canada website: http://www.hc-sc.gc.ca/hl-vs/iyh-vsv/med/fats-gras-eng.php It is important to know that all vegetable oils are cholesterol free. Selecting the right oil can be an important part of your daily diet.