Omega-9 Oils commends FDA determination on partially hydrogenated oils

Dow AgroSciences, the company that developed Omega-9 Oils, supports recent announcement made by the U.S. Food and Drug Administration (FDA) that partially hydrogenated oils (PHOs) are not “generally recognized as safe” or GRAS for use in human food.  Partially hydrogenated fat molecules contain trans fats that are widely known to raise bad cholesterol levels and thus raise one’s risk of cardiovascular disease. In light of this, organizations such as the American Heart Association and the USDA encourage Americans to keep their trans fat intake as low as possible.

“Many food companies have already taken steps to remove trans fats from their products and menus. However, this action by the FDA will prompt those who haven’t made the switch to seek healthier oil alternatives,” said David Dzisiak, commercial leader, Dow AgroSciences. “Great solutions already exist that will make foods healthier for consumers.”

Omega-9 Canola Oil has zero trans fat and the lowest level of saturated fat of any oil on the market.  This naturally stable oil, high in heart-healthy monounsaturated fat, can be used in applications currently employing partially hydrogenated oils without reducing shelf life or stability. Canola is now the second most consumed vegetable oil used in the United States food industry; the new naturally stable canola oils make up more than 40 percent of the total canola oil volume.Canola oils are commonly used in salad dressings, margarines, spreads, savory snack foods, food service cooking oils and many packaged foods.
By switching to Omega-9 Oils, the foodservice and food processing industries already have removed more than 1.5 billion pounds of saturated and trans fats from the food supply.  According to the International Food Information Council’s (IFIC) 2015 Food & Health Survey, this movement supports consumer preference as 56 percent of consumers are trying to limit saturated and trans fat in their eating plans.

2015 Dietary Guidelines for Americans reaffirm that the type of fat consumed is more important than the amount of fat. The recommendations encourage the consumption of “good fats” by replacing saturated fat and trans fats with oils rich in heart-healthy monounsaturated and polyunsaturated fats.  According to the guidelines, even a 5 percent decrease in saturated fat, replaced by monounsaturated or polyunsaturated fats, results in meaningful reduction in associated cardiovascular risks.