World Health Organization Fighting Unhealthy Dietary Fats

Omega-9 Oils commends the World Health Organization (WHO) on its recent initiatives to reduce global consumption of harmful dietary fats.

Updated Saturated and Trans Fat Recommendations

On May 4, the organization shared updated draft guidelines on saturated fats and trans fats to reduce the risk of heart disease. WHO recommends limiting saturated fat and trans fat to no more than 10 percent and 1 percent of total calories, respectively. These fats should be replaced with unsaturated fats, particularly polyunsaturated fats, but the organization noted monounsaturated fats can also be used as a replacement.

These guidelines are in line with the current Dietary Guidelines for Americans and recommendations from the Centers for Disease Control and Prevention (CDC). Before the guidelines are approved, WHO provided the opportunity for public comment through June 1. An external expert group will also provide a peer-review of the guidelines before they are finalized.


Ten days after the release of the draft guidelines, WHO announced the launch of REPLACE, an initiative to eliminate artificial trans fats from the global food supply by 2023. As part of the program, WHO has provided a step-by-step strategy on how to achieve this:

  1. Review dietary sources of industrially produced trans fat and the landscape for required policy change.
  2. Promote the replacement of industrially produced trans fat with healthier fats and oils.
  3. Legislate or enact regulatory actions to eliminate industrially produced trans fat.
  4. Assess and monitor trans fat content in the food supply and changes in trans fat consumption in the population.
  5. Create awareness of the negative health impact of trans fat among policymakers, producers, suppliers and the public.
  6. Enforce compliance with policies and regulations.

Learn more about the program by visiting the WHO website.

A Solution for the Food Industry

Omega-9 Canola Oil has zero trans fat and among the lowest saturated fat of any oil on the market. This naturally stable oil, high in heart-healthy monounsaturated fat, is ideal for food companies looking to eliminate trans fat, remove partially hydrogenated oils (PHO) and reduce saturated fat without compromising food quality, functionality or performance.

For more than 10 years, Omega-9 Canola Oil has been a solution for the food industry in its replacement of saturated fat and hydrogenated oils. As a result, more than 1.5 billion pounds of trans and saturated fats have been removed from the food supply.

Performance Leader

While both polyunsaturated fats and monounsaturated fats are recommended in WHO’s guidelines, the latter may be more useful in the food industry, as polyunsaturated fats cannot deliver the functionality required by many categories and can only 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.

To partner with the Omega-9 Oils team, or learn more about our oil, please contact us.