There is growing awareness among all stakeholders involved in the food industry of the role that nutrition and lifestyle play in the onset of heart disease, diabetes, prostate cancer, breast cancer and obesity. These conditions account for 75% of all healthcare costs; in 2008, $2.1 trillion were spent in the U.S. on medical care, and 95 cents of every dollar was spent to treat disease after it had already occurred¹.

Omega-9 oils, derived from Dow AgroSciences’ Nexera canola and sunflower seeds, represent the “next generation” of healthier oils². With zero trans fat, a very low level of saturated fat (SFA) and more than 70% oleic acid (a monounsaturated fat, MUFA), the oils have the potential to reduce many common chronic diseases when substituted for higher SFA and trans fat products.

Significant evidence supports the efficacy of MUFA in the reduction of risk factors underlying metabolic syndrome and cardiovascular disease³. Consumption of dietary MUFA promotes healthy blood lipid profiles, mediates blood pressure, improves insulin sensitivity and regulates glucose levels. And, the health benefits of low-SFA and low-trans fat diets have also been widely documented⁴.

Data shows that when used instead of partially-hydrogenated soybean oil, foods fried in Omega-9 oils have 95% less trans fat and 75% less SFA. Sensory studies reveal consumers preferred French fries, chicken and fish fried in Omega-9 oils in comparison to products cooked in nine other oils⁵.

Prior to display at the 2012 Institute of Food Tech-nologists’ Annual Food Expo, Dow AgroSciences announced Omega-9 oils as a successful breakthrough innovation that will significantly help solve world challenges in the area of health. It is well recognized that, as populations grow and economies around the world develop to mimic Western diets, healthier alternatives to currently used cooking and baking oils and fats will be urgently needed.

 “Omega-9 oils provide an ingredient advantage for food manufacturers, allowing them to significantly reduce saturated fat while also eliminating trans fat from food products,” states David Van Dam, brand manager for Omega-9 oils in North America.

The trend for Omega-9 oils is expected to expand, based on the 2010 U.S. Dietary Guidelines’ recommendations to replace SFA with MUFA and polyunsaturated fats⁶. Using liquid vs. solid forms of fat is also called for in the Dietary Guidelines, which, according to a recent survey, resonates well with consumers who frequently avoid partially hydrogenated oils when they appear on food labels⁷. Further, a Canadian study indicates that use of these healthier, low-SFA, high-MUFA oils can reduce healthcare costs by $1 billion annually in Canada⁸.

“Since 2005, Omega-9 oils have removed more than a billion pounds of trans and saturated fats from the American diet,” notes Van Dam.

Omega-9 oils also can provide for a clean label (no hydrogenation, interesterification or additives); help to maintain or enhance shelflife due to the natural stability of MUFA; and maintain a neutral product flavor and prevent off-flavors due to longer shelflife. As such, more than 100 restaurant chains and distribution systems have adopted Omega-9 oils as their trans-fat-free solution. In this market sector, demand for Omega-9 canola oil has more than doubled during the last few years.NS

References:

^1. Ornish, D. February 26, 2009. United States SenateTestimony.

^2. The Dow Chemical Company 2015 Sustainability Goals. 2012. www.Omega-9Oils.com.

^3. Gillingham L.G., Harris-Janz S. and Jones P.J. 2011. Lipids. 46(3):209-28.

^4. Hunter J.E., Zhang J. and Kris-Etherton P.M. 2010. Am J Clin Nutr. 91(1):46-63.

^5. Dietary Guidelines for Americans, 2010. United States Department of Agriculture. www.dietaryguidelines.gov.

^6. Shopping for Health Survey. Food Marketing Institute (FMI). June 2012.

^7. Przybylski, R. December 2005. Rotational Frying Study, University of Lethbridge. Unpublished.

^8. Malla S, Hobbs J, Perger O. 2005. Food Econ – Acta Ag Scandi, Sec C. 2: 175-84.

For more information:

Dow AgroSciences • David Van Dam

brand manager, Omega-9 Oils, North America

Calgary, Alberta • 403-735-8902

davandam@dow.com • www.Omega-9Oils.com