On January 7, 2016, the USDA issued the 2015 Dietary Guidelines for Americans (DGA) . Published every five years, these recommendations are based on the most up-to-date scientific information and widely used by health professionals and policymakers to help Americans make healthy food and beverage choices.
The latest guidelines provided three central recommendations related to fats and oils, including:
- Consume less than 10 percent of calories from saturated fatty acids by replacing them with unsaturated fats, primarily polyunsaturated fats
- Minimize intake of partially hydrogenated oils containing trans fat
- Reduce the intake of calories from solid fats and use non-tropical vegetable oils, like canola oil, and nuts to replace them
The food industry has the power to help Americans shift their eating patterns by reformulating or creating food products that align with these recommendations. With less “bad” fats and more “good” fats, Omega-9 Canola Oil is a cost-effective oil solution that delivers the health and performance benefits consumers and the food industry needs. Here’s why.
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 since 2007.
While the latest guidelines emphasize polyunsaturated fats, recent research1 shows replacing saturated and trans fats with either monounsaturated or polyunsaturated fats lowers the risk of chronic diseases. Additionally, a 2014 position paper from the Academy of Nutrition and Dietetics, not only recommended an increase omega-3 fatty acids, but also encouraged the majority of calories from fat come from monounsaturated fats, and that these heart-healthy fatty acids should replace saturated fats when possible.
Omega-3 and omega-6 fatty acids undoubtedly play an important role in good health. However, unlike omega-9 fatty acids, they cannot deliver the functionality required by many categories in the food industry. Omega-9 Canola Oil is naturally stable, thanks to the high oleic, low linolenic fatty acid profile. This results in longer fry life in restaurants and greater shelf life in packaged foods without the use of antioxidants, TBHQ or partial hydrogenation.
Oils high in polyunsaturated fats can be used in a limited number of food applications. They work well in marinades, dips, and dressings, but do not perform well under high heat. Omega-9 Canola Oil, however, has a high smoke point and can be used for a variety of applications, including frying, baking, par-frying, sprays, dressings, recipe applications, and reduced saturated fat shortenings, margarines and spreads.
Visit the Omega-9 Oils website today for more information about Omega-9 Canola Oil and its applications in food processing and foodservice.
- 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