US FDA OKAYS FOOD FIRMS TO LINK SOYBEAN OIL WITH REDUCED CVD RISK

The US Food and Drug Administration (FDA) has allowed food manufacturers and restaurants to make qualified health claims linking soybean oil to a reduced risk of cardio vascular disease. The decision came after agribusiness and food company Bunge independently filed a petition with the FDA including a summary of clinical studies on soyabean oil’s effect on heart health, the firm said in a statement last month. 

The approval will allow food companies and restaurants to advertise their products including bottled oils, dressings, dips, snacks and baked goods  as containing ingredients that may reduce heart disease risk and may lower LDL (‘bad’) cholesterol when replacing saturated fats and not increasing calories. 
 
Making the newly approved claims required the advertised product to have at least 5 grams of soybean oil per serving and to meet applicable criteria for saturated and trans fat, cholesterol and sodium content.  Additionally, the products must also be a “good source” of one of FDA-identified beneficial nutrients, although this condition did not apply to soybean oil or oil blends, salad dressings and shortening. Soyabean oil is the most popular edible oil in the US and the most common dietary source of omega-3 fats, said Bunge.