Effect of Substitution of Low Linolenic Acid Soybean Oil for Hydrogenated Soybean Oil on Fatty Acid Intake

Overview

Journal Lipids

Specialty Biochemistry

Date 2007 Aug 21

PMID 17707981

Citations 5

Authors

Maureen A DiRienzo

James D Astwood

Barbara J Petersen

Kim M Smith

Affiliations

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Abstract

Low linolenic acid soybean oil (LLSO) has been developed as a substitute for hydrogenated soybean oil to reduce intake of trans FA while improving stability and functionality in processed foods. We assessed the dietary impact of substitution of LLSO for hydrogenated soybean oil (HSBO) used in several food categories. All substitutions were done using an assumption of 100% market penetration. The impact of this substitution on the intake of five FA and trans FA was assessed. Substitution of LLSO for current versions of HSBO resulted in a 45% decrease in intake of trans FA. Impacts on other FA intakes were within the realm of typical dietary intakes. No decrease in intake of alpha-linolenic acid was associated with the use of LLSO in place of HSBO because LLSO substitutes for HSBO that are already low in alpha-linolenic acid.

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