The USDA recently issued its 2015 Dietary Guidelines for Americans (DGA) recommendations. Dow AgroSciences, the company which developed Omega-9 Canola Oil, commends the recommendations related to fats and oils, including:

1) Consume less than 10 percent of calories from saturated fatty acids by replacing them with unsaturated fats, primarily polyunsaturated fats

2) Minimize intake of partially hydrogenated oils containing trans fat

3) Reduce the intake of calories from solid fats and use non-tropical vegetable oils, like canola oil, and nuts to replace them

The most recent research1 shows replacing saturated and trans fats with either monounsaturated or polyunsaturated fats lowers the risk of chronic diseases. However, polyunsaturated fats cannot deliver the functionality required by many categories in the food industry. In 2015, Americans spent more on food away from home than in grocery stores. Since prepared foods are such a large, critical part of our diet, using oil that delivers health and performance benefits is more important than ever before. Oils high in monounsaturated fat, such as Omega-9 Canola Oil, offer the stability, taste and health benefits needed by the food industry today.

Omega-9 Canola Oil is uniquely high in monounsaturated fats, has among the lowest saturated fats of commercial cooking oils, and has zero trans fats. For more than 10 years, it has been a solution for the food industry in its replacement of saturated fat and hydrogenated oils. As a result, over 1.5 billion pounds of trans and saturated fats have been removed from the North American diet. For more information about Omega-9 Canola Oil and its applications in food processing and foodservice, please visit

1. Li Y, Adela Hruby A, Bernstein, AM, et al. (2015). Saturated Fats Compared With Unsaturated Fats and Sources of Carbohydrates in Relation to Risk of Coronary Heart Disease. Journal of the American College of Cardiology, 66(14), 1538-48