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Impact of Replacing Frying Oils with Low Saturated High Oleic Low Linolenic Soybean Oil (LSHOLLSO) on Fatty Acid Intake
Author(s) -
Tran Nga L,
Barraj Leila M.,
Smith Kim,
Lemke Shawna,
Vicini John,
Wilkes Richard
Publication year - 2011
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.25.1_supplement.777.6
MON 87705 soybean was crossed with non‐biotech low linolenic acid soybean varieties to enhance the oxidative stability of soybean oil, making it suitable for high heat & repeated frying. The new oil from this cross is lower in sat fats, linoleic and linolenic acids and higher in oleic acid than commodity soybean oil. We evaluated the impact of LSHOLLSO on fatty acid intake when substituted for vegetable oils under three replacement scenarios: Sc1 targeted commercial fried foods, grain mixed dishes, egg dishes, grain salty snacks, margarine, mayonnaise, salad dressings, and some restaurant uses; Sc2 added commercial bakery to Sc1; and Sc3 added home‐use bottled soybean oil to Sc2. For the US population, the usual mean daily intake of 16:0 dropped from 14.4 g/d to 12.7, 12.5 & 12.1 g/d post Sc1, 2, & 3; 18:0 dropped from 6.9 g/d to 6.7, 6.4 & 6.4 g/d; 18:1 increased from 27.4 g/d to 32.9, 33.6 & 35.2 g/d; 18:2 decreased from 22.5 g/d to 18.7, 18.5 & 17.6 g/d; 18:3 decreased from 2.2 g/d to 2.1, 2.1 & 2.0 g/d; 58% met the DRI for 18:2 pre‐replacement vs 41%, 40% and 33% post Sc1, 2, & 3; 58% met the DRI for 18:3 pre‐replacement vs 54%, 56% and 51% post Sc 1, 2 & 3. The observed reduction in palmitic and increase in oleic acids were expected. The reduction in linolenic acid was minimal and reduction in linoleic acid is manageable based on current intake levels.