The Soy Connection for Health Professionals
In This Issue:The fatty acid profile of soybean oil makes it a healthful choice, particularly for heart health. Consistent evidence shows that replacing saturated fat with soybean oil lowers total cholesterol and low-density-lipoprotein cholesterol (LDL-C); the main targets for heart disease prevention. In recognition of this, the U.S. Food and Drug Administration (FDA) recently authorized a heart health claim for conventional (commodity) soybean oil. In addition, a new oil innovation from the U.S. soy industry, high oleic soybean oil, has been awarded an FDA health claim. Learn more about the fatty acid profile of soybean oil, high oleic soybean oil, and other cooking oils, and how they can fit into healthy dietary patterns.
By Kristina Petersen, PhD, APD, FAHA, Heart disease continues to be the leading cause of death in the United States, and resulted in more than 655,000 deaths in 2018. Data from observational and clinical trials have led to the identification of dietary approaches that reduce the risk of heart disease. Evidence indicates that soybean oil, when used as a replacement for saturated fat, improves blood cholesterol levels and may lower the risk of heart disease. In addition, clinical trials show soybean oil does not cause inflammation or oxidative stress. Read More
By Guy Johnson, PhD, The U.S. Food and Drug Administration (FDA) has approved a total of 34 qualified health claims (QHCs). One of the most recent pertains to reduced risk of coronary heart disease (CHD) by edible oils high in oleic acid such as high oleic soybean oil: “Supportive but not conclusive scientific evidence suggests that daily consumption of about 1½ tablespoons (20g) of oils containing high levels of oleic acid, when replaced for fats and oils higher in saturated fat, may reduce the risk of coronary heart disease. To achieve this possible benefit, oleic acid-containing oils should not increase the total number of calories you eat in a day. One serving of [x] oil provides [x] grams of oleic acid (which is [x] grams of monounsaturated fatty acid).” However, the veracity of QHCs has been called into question by some organizations because the distinction between QHCs and their unqualified counterparts may not be clear. An understanding of the regulatory basis for such claims may be helpful for health professionals to guide consumers. Read More
By Pam Smith, RDN Soybean oil is the leading edible oil globally, and in the U.S. continued improvements in the nutritional profile and functionality of U.S.-grown soybeans are offering solutions to food service and food manufacturing industries that are appealing to both customers and operators. Read More