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A Frying Oil That is Good for Heart Health?

ARS physiologist David Baer holding a diet study sample in the laboratory
ARS physiologist David Baer analyzes diet study samples in the laboratory. (Stephen Ausmus, D2946-3)

As partially hydrogenated oils are removed from the food supply due to their negative effects on human health, ARS scientists are researching whether oil replacements have lower risks for health issues, such as coronary heart disease.

ARS scientists with the Food Components and Health Laboratory in Beltsville, MD, studied how high-oleic soybean oil (HOSBO), an oil with high amounts of monounsaturated fats (the good fats) that is used for baking and frying foods, modifies LDL cholesterol (the bad cholesterol) and other risk factors and biomarkers of coronary heart disease in comparison to other oils with similar functional properties. In one study, scientists found that diets containing HOSBO blended with fully hydrogenated soybean oil beneficially affected lipid and lipoprotein profiles associated with reduced coronary heart disease risk compared to diets containing palm oil and palm kernel oil. They also found that diets with HOSBO and fully hydrogenated soybean oil have minimal to no effect on inflammation, blood pressure, and body composition.


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