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By Mark Messina, PhD, MS,
Clinical evidence clearly indicates that replacing saturated fat with unsaturated fat (either polyunsaturated fat or monounsaturated fat) lowers circulating cholesterol levels and therefore should reduce risk of cardiovascular disease (CVD); a supposition that is supported by observational data. Not surprisingly, both commodity soybean oil, which is rich in polyunsaturated fat, and high oleic soybean oil (HOSO), which is rich in monounsaturated fat, have been shown to lower circulating cholesterol levels – which is recognized by U.S. Food and Drug Administration (FDA) as a surrogate endpoint for CVD and therefore capable of substantiating health claims.
By Christine Werner, PhD, PA-C, RD,
A recently published presidential advisory from the American Heart Association (AHA) concludes that replacing saturated fat and refined carbohydrates with unsaturated fats reduces low-density lipoprotein cholesterol (LDL-C) and risk of cardiovascular disease (CVD) in both men and women.
By Elizabeth Tilak. MS, RD
The soybean plant is a remarkably healthful plant. Soy protein, soy oil and other nutritive components have long been admired for the health benefits they provide. In fact, because of its favorable fatty acid profile, the Food and Drug Administration (FDA) recognizes soybean oil as beneficial in supporting a heart healthy diet. However, a new kind of soybean oil is available in limited quantities that has nutritional properties similar to olive oil and functionality features that cooks will appreciate.
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