Getting the scoop on seed oils
By Dusty Sonnenberg, CCA, Field Leader, a project of the Ohio Soybean Council and Soybean Check-off, and the SNI Global Staff
Producing quality food, feed, fuel, and fiber is something farmers take pride in. Sara Stelter is a Wisconsin soybean farmer and a member of the United Soybean Board and the Soy Nutrition Institute, Global Board (SNI Global). The mission of SNI Global is to provide value to members and the industry as the scientific organization leading the way in soy and health research, education, outreach, and advocacy. SNI Global strives to be a leader in plant protein research and outreach, with an added focus on soybean oil. The Soy Nutrition Institute was founded in 2004 through the initiative of the United Soybean Board. In 2021, it was reorganized with the name SNI Global.
Stelter has seen decades of supporting research which affirms the health value of the seed oils from the soybeans that she grows on her farm. “We are working very hard to disseminate science-based findings which help stress the importance of seed oils and in in particular soybean oil,” Stelter said. “Soybean oil provides significant health benefits. Soybean oil is high in unsaturated fats and linoleic acid and has been shown through various research projects throughout the world that linoleic acid from soybean oil is very good in helping to reduce bad LDL cholesterol. It also reduces inflammation, and it has been found to help in reducing chronic diseases such as type 2 diabetes and cardiovascular disease.”
Soybean oil for human food use has significant economic value to America’s soybean farmers. “Soybean oil for food use is 45% of our domestic market,” Stelter said. “It is important for farmers to remember that when we are talking about soybean oil, 45% of our oil is going for foods. Companies cannot take tallow or palm oil and use it in salad dressings, because the solidifying temperature is room temperature, so those oils will not work. Companies cannot easily substitute some of the other types of oils for seed oils, in particular soybean oil. It is really an important market to continue to have for soybean growers.”
Research supports the health benefits of seed oils high in unsaturated fatty acids. Consumption of seed oils high in unsaturated fatty acids (the building blocks of fat), including the essential fatty acid linoleic acid, is associated with numerous health benefits, according to a new, peer-reviewed manuscript published in the British Journal of Nutrition. A team of authors provided their expert perspective on the health effects of omega-6 polyunsaturated fatty acid (PUFA) based on human research, both intervention and prospective observational studies that carry the most weight within the scientific community.
“When drawing conclusions about diet and health relationships, it is imperative to do so based on the totality of the evidence and to consider study quality,” said Kristina S. Petersen, Ph.D., the lead author of the review and associate professor, Department of Nutritional Sciences, Pennsylvania State University. “The data clearly support the benefits of seed oils high in unsaturated fatty acids, such as linoleic acid.”
Linoleic acid is classified as an essential fatty acid because the body cannot produce it on its own, but it is required for our bodies to function. Population studies show that higher intake and biomarkers of intake of this omega-6 fatty acid are associated with lower risk of cardiovascular disease (CVD), coronary heart disease, type 2 diabetes, and overall mortality.
The new publication “Perspective on the health effects of unsaturated fatty acids and commonly consumed plant oils high in unsaturated fat” is intended as a resource for public health professionals amidst rising confusion and contradictory claims about seed oils. It was authored by a group of internationally recognized experts, who conclude:
“Significant clinical evidence supports the beneficial effect of replacing saturated fatty acids with unsaturated fatty acids, particularly PUFAs, on key CVD risk factors, such as elevated blood cholesterol levels. Further, population studies show replacement of saturated fatty acid sources with PUFA-containing oils substantially lowers CVD risk.
Intake of the omega-6 linoleic acid does not increase inflammation or oxidative stress. In fact, population studies often show that higher intake is associated with reduced, rather than increased, inflammation.
U.S. intake of linoleic acid accounts for approximately 7-8% of total caloric intake, which is in line with intake recommendations from the American Heart Association.
Increased consumption of linoleic acid is associated with a reduced risk of developing type 2 diabetes, according to large population studies in which participants were followed for decades.
The dietary omega-6 (like linoleic acid) to omega-3 (like alpha-linolenic acid) fatty acid ratio is not a useful measure of diet quality. Since both types of fatty acids are beneficial, the goal should be to consume enough of each type. Alpha- linolenic acid is found in certain types of seeds and nuts as well as canola and soybean oils.”
“Vegetable oils, including seed oils, are some of the most widely consumed oils in North America because they are healthy, versatile and affordable,” said Melissa Joy Dobbins, MS, RDN, CDCES. “In fact, common seed oils – soybean, corn and canola – have qualified health claims authorized by the U.S. Food and Drug Administration for their role in lowering blood cholesterol and potentially reducing the risk of coronary heart disease. I highly recommend that my clients consume such seed oils, which are high in unsaturated fatty acids, as part of a healthy diet.”
To learn more about common seed oils, visit SNIGlobal.org/seedoils.
