On Nov. 19, 2018, the U.S. Food and Drug Administration (FDA) authorized a qualified health claim that consuming the monounsaturated fat oleic acid in edible oils, such as high-oleic canola oil, may reduce the risk of coronary heart disease. After reviewing available scientific evidence, the FDA now allows the use of the following two claims associating consumption of edible oils containing at least 70 percent of oleic acid per serving and reduced risk of heart disease:
Articles under Nutrition
Cargill and BASF Offer a New Source for Omega-3s
Omega-3 fatty acids are in high demand. Research has shown that some of their nutritional benefits include decreasing triglycerides and the risk of abnormal heartbeats, even slightly lowering blood pressure levels. But the heightened demand continues to pressure wild fish populations that are harvested to produce fish meal and fish oil for aquafeed – these are the primary sources of omega-3 fatty acids used to grow healthy (and tasty) salmon. That’s where Cargill, BASF Plant Science and Montana agriculture come in.
Canola Oil Can Help Americans Meet New Dietary Guidelines
On Jan. 7, the U.S. Departments of Agriculture and Health and Human Services issued the Dietary Guidelines for Americans 2015-2020 (Eighth Edition). Happy New Year! That’s at least true for the minority of Americans currently meeting the guidelines and inspiration for the rest.