The Food and Drug Administration (FDA) authorized the use of two qualified health claims citing that oils high in oleic acid—such as high oleic soybean oil—may reduce the risk of coronary heart disease. Food companies with existing products which meet FDA requirements can consider adding the health claim to labels of foods made with the ingredient (with inclusion of the proper disclaimers), and brands seeking to source heart-healthy ingredients for emerging products can test high oleic soybean oil in formulations.
The authorized health claim applies to edible oils containing at least 70% of oleic acid, a monounsaturated fat that provides the stability required for oils to perform in a variety of food applications, per serving. High oleic soybean oil oleic acid levels exceed 70% and can go as high as 75%, and the oil is lower in saturated fat compared to some other high-stability oils commonly used in food production.
High oleic soybean oil, approved for global use as of December 2017, offers food companies increased functionality, such as extended fry life, increased stability and a neutral flavor profile, making it ideal for frying, sautéing, baked goods and snack foods. It is a domestic crop, supporting US farmers.
“The new health claims may motivate consumer packaged good and private label brands to consider reformulating products, such as salad dressings or bottled vegetable oils, using high oleic soybean oil,” says Dan Corcoran, QUALISOY chairman. “This announcement serves as an opportunity for those companies, as well as high oleic soybean oil suppliers and distributors, to call the health claim out on packaging to help drive sales.”
The announcement of the qualified health claims for oils high in oleic acid follows the FDA’s August 2017 authorization of the use of a qualified health claim confirming conventional soybean oil’s ability to reduce the risk of coronary heart disease.1 Conventional and high oleic soybean oils have different fatty acid profiles.
“As farmers, we take joy in providing Americans with an ingredient that has the potential to improve nutrition and prevent chronic disease, so the news of the qualified health claims is a source of pride for all US soybean farmers,” adds Lewis Bainbridge, United Soybean Board chair. “High oleic soybean oil is a sustainably produced crop, and consumers and the food industry alike can be confident that they are serving a quality ingredient to their families and customers.”
The newly authorized qualified health claims include2:
“Supportive but not conclusive scientific evidence suggests that daily consumption of about 1½ tablespoons (20 grams) 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).”
“Supportive but not conclusive scientific evidence suggests that daily consumption of about 1½ tablespoons (20 grams) of oils containing high levels of oleic acid, may reduce the risk of coronary heart disease. To achieve this possible benefit, oleic acid-containing oils should replace fats and oils higher in saturated fat and 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.”
1 US. Food and Drug Administration. Soybean Oil and Reduced Risk of Coronary Heart Disease. July 31, 2017.
2The claim is supported by a comprehensive review of scientific literature and recommendations from governmental and professional organizations.
About United Soybean Board
USB’s 73 farmer-directors work on behalf of all US soybean farmers to achieve maximum value for their soy checkoff investments. These volunteers invest and leverage checkoff funds in programs and partnerships to drive soybean innovation beyond the bushel and increase preference for US soy. That preference is based on US soybean meal and oil quality and the sustainability of US soybean farmers. As stipulated in the federal Soybean Promotion, Research and Consumer Information Act, the USDA Agricultural Marketing Service has oversight responsibilities for USB and the soy checkoff.
For more information on USB, visit www.unitedsoybean.org.
QUALISOY is an independent, third-party collaboration that promotes the development of and helps build the market for the latest enhanced soybean oils, including high oleic soybean oil. High oleic soybean oil delivers extended shelf life, increased stability and a neutral flavor profile, making it ideal for frying, sautéing, baked goods and snack foods. In food applications that require high stability oils, high oleic soybean oil performs and functions similarly to partially hydrogenated oil and oils high in saturated fat and outperforms most other high stability oils – without contributing trans fat.
Visit www.qualisoy.com for more information.