During the 1960s and 1970s, consumers demanded that food companies eliminate fats such as lard, beef tallow and tropical oils (such as palm, palm kernel and coconut oils) from their products in order to reduce saturated fat content. In many applications, the higher saturate oils were replaced with partially hydrogenated vegetable oils. Without increasing dietary cholesterol or introducing high levels of saturated fat, hydrogenated oils offer more stability for certain food industry applications, such as frying, baking or creating a desired texture for baked goods such as pastries, cookies and crackers.

However, recent studies have pointed to the possible negative health effects of trans fatty acids produced hydrogenation process, indicating that trans fatty acids make behave like saturated fat in the body.

In their Dietary Guidelines Revised for the New Millennium, the American Heart Association states that trans fat intake be limited to less than 10 percent of total calories. Assuming a 2,000-calorie daily diet, the average American would then be permitted less than 200 calories or 20 grams of trans fat each day. 

While any oil that is hydrogenated – canola, soybean and others – will contain trans fat, plain, non-hydrogenated soybean and other oils such as that used for salad dressing and mayonnaise do not contain any trans. Soybean oil also offers one of the few non-fish sources rich in omega-3 fatty acids essential for various body functions. According to a 2004 Consumer Attitudes About Nutrition study, 87 percent of consumers consider soybean oil to be healthy.

Selecting a wide variety of healthful foods, incorporating fats in the diet in moderation and enjoying regular physical activity will provide Americans with the building blocks toward maintaining good health.

Information courtesy of www.talksoy.com

Marisa Snyder is a public relations account executive in St. Louis. Her main role is as communications project manager for the United Soybean Board and the soybean checkoff.