5. Intake of which type of fat, according to the article, is consistently associated with lower risk of fatal coronary heart disease?
11. According to the article on high-oleic soybean oil, the benefits of this product include all of the following, EXCEPT:
12. Because of high-oleic soybean oil’s greater oxidative stability and extended shelf life, the article states that food manufacturers do not have to add ___________ to packaged products containing the oil.