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The U.S. Food and Drug Administration recently decided to allow a qualified health claim linking the consumption of soybean oil to reduced risk of coronary heart disease and lower LDL-cholesterol. The decision was based on a comprehensive review of the clinical data.
By David Baer, PhD,
Soybean oil is a critically important oil in the global food supply. Conventional soybean oil, also known as “commodity” soybean oil, is high in polyunsaturated fatty acids (PUFA) which are consistently associated with decreased risk of chronic diseases such as diabetes and cardiovascular disease. And while some individuals have suggested that the n-6 PUFA found in commodity soybean oil are “proinflammatory” and detrimental to health, those claims are not supported by the scientific evidence. Despite their positive impact on health, a limitation of oils high in PUFA is that they are susceptible to oxidation, which can reduce its shelf- and fry-life.
By Marty Matlock, PhD,
The success of soybeans as a global crop reflects its value, resilience, and low environmental impact. Maintaining the highly sustainable quality of this important crop means continually improving these characteristics. U.S. soybeans are sustainable in part because of the aggressive adoption by American farmers of technologies that improve efficiencies and reduce impacts. These technologies include crop genetics, field cultivation, pest control, automation, precision agriculture, and post-harvest quality control.
By Virginia Messina, MPH, RD
While cost, taste and nutrition are all factors that drive food purchases, consumers are increasingly concerned about the carbon footprint of their dietary choices. Nearly 50 years ago, the book Diet for a Small Planet by Frances Moore Lappé emphasized the impact of food choices on water and land usage. More recently, researchers have also focused on how different diets impact greenhouse gas emissions (GHGE).