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- W13426590 abstract "High stearic, low α-linolenic acid soybean oil (HSLL) has been developed to serve as a replacement for partially hydrogenated soybean oils used in food manufacturing. This study estimated the impact on fatty acid intake in the United States if HSLL were substituted for partially hydrogenated soybean oils used in several food categories where oil functionality is similar, including baked goods, shortenings, fried foods, and margarines. Using National Health and Nutrition Examination Survey (NHANES) data (1999–2002), baseline intakes of five fatty acids and trans fatty acids (TFA) were determined at the mean and 90th percentile of fat consumption. Then intakes of these fatty acids were determined after HSLL was substituted for 100% of the partially hydrogenated soybean oils used in these four food categories. The results show that baseline intake of stearic acid is 3.0% energy at the mean and 3.3% energy at the 90th percentile. Use of HSLL could increase stearic acid intake to 4–5% energy, which is well below the levels studied in numerous clinical trials that have shown no adverse effects on markers of cardiovascular health. Mean intakes of TFA could decrease from 2.5% to 0.9% energy and intake of palmitic acid could decrease slightly. Use of HSLL as a substitute for partially hydrogenated soybean oils would result in changes in the fatty acid composition of the U.S. diet consistent with current dietary recommendations." @default.
- W13426590 created "2016-06-24" @default.
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- W13426590 date "2008-03-01" @default.
- W13426590 modified "2023-10-16" @default.
- W13426590 title "U.S. Fatty Acid Intake after Substitution of High Stearic Low Linolenic Acid Soybean Oil for Hydrogenated Soybean Oil" @default.
- W13426590 doi "https://doi.org/10.1096/fasebj.22.1_supplement.1084.2" @default.
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