facts and figures
There’s a lot of information about trait-enhanced soy oil. Here are a few of the more interesting facts and figures:
Quick Facts
- Soybean oil accounts for 65 percent of all vegetable oil used for human consumption in the United States.
- Trait-enhanced soy oils are able to offer improved functionality without the need for hydrogenation – effectively eliminating unhealthy trans fats.
- Almost all margarine and shortenings in the United States contain soybean oil.
- Soybean oil is one of the few non-fish sources of heart-healthy omega-3 fatty acids.
- Switching to high-oleic soybean oil eliminates 20 percent of the saturated fat found in commodity soybean oil.
- Although stearic acid is chemically a saturated fat, research shows that it does not increase blood cholesterol like other saturated fats because it is cholesterol-neutral.
- High-oleic soy oil offers a trans-fat solution without increasing harmful saturated fat content, allowing consumers to enjoy a number of heart-healthy benefits.
- Using trait-enhanced soy oil decreases “bad” cholesterol, or low-density lipoproteins (LDLs).
- As the first trait innovation to become commercially available, low-linolenic soy oil played a pioneering role in decreasing trans fat in our foods.
To read what consumers are saying about nutrition, visit soyconnection.com.
