Dr Esselstyn said on http://www.dresselstyn.com/site/faq/,
"NO OIL! Not even olive oil, which goes against a lot of other advice out there about so-called good fats. The reality is that oils are extremely low in terms of nutritive value. They contain no fiber, no minerals and are 100% fat calories. Both the mono unsaturated and saturated fat contained in oils is harmful to the endothelium, the innermost lining of the artery, and that injury is the gateway to vascular disease. It doesn’t matter whether it’s olive oil, corn oil, coconut oil, canola oil, or any other kind. Avoid ALL oil."
"Avoid oils. They injure the endothelium, the innermost lining of the artery, and that injury is the gateway to vascular disease. All oil is also empty calories."
Dr Esselstyn is not well informed and likes to throw babies out with the dishwater. It is oils like olive oil and maize oil that can impair endothelium function. Other oils like sunflower, soya, canola, flax and coconut oils are fine.
Acute effects of different types of oil consumption on endothelial function, oxidative stress status and vascular inflammation in healthy volunteers.
"There was no significant effect of any type of oil consumption on endothelium-independent dilatation, total lipid PEROX and vascular adhesion molecule 1 serum levels. Consumption of maize oil leads to impaired endothelial function, while soya oil and cod liver oil slightly improve endothelial function."
Acute effects of high-fat meals enriched with walnuts or olive oil on postprandial endothelial function.
"In both study groups, flow-mediated dilation (FMD) was worse after the olive oil meal than after the walnut meal (p = 0.006, time-period interaction)."
Canola oil decreases cholesterol and improves endothelial function in patients with peripheral arterial occlusive disease – a pilot study
"Canola oil containing omega-3 PUFAs may confer cardiovascular protection by improving endothelial function and lowering LDL-cholesterol."