Omega-9 Oils Fast Facts

• Omega-9 Oils have zero trans fat and the lowest level of saturated fats among cooking oils.
• In December 2006, the New York City Board of Health voted to make its city the first in America to ban artificial trans fat at restaurants.
• In 1993, the U.S. Food and Drug Administration (FDA) required saturated fat and dietary cholesterol be listed on food labels.
• Adults and teens significantly prefer Omega-9 Oil fries over those prepared in low-linolenic soybean oil.
• According to the Harvard School of Public Health, replacement of PH oil with unhydrogenated vegetable oil would prevent approximately 228,000 coronary incidents in the United States each year.
• The New England Journal of Medicine notes the elimination of trans fat can reduce the risk of heart disease by 23%.
• Due to longer fry life, Omega-9 Oils result in about half as many oil changes per year, therefore less employee labor to change the oil, and less oil waste and removal.
• In the mid-1990s, Dow AgroSciences LLC developed NEXERA seeds, an innovative, new line of canola seed that was naturally bred for high stability, without the need for hydrogenation.
• Since 2006, restaurants that switched to Omega-9 Oils have removed 478 million pounds of “bad” fats from the North American diet — roughly the weight of 1,196 blue whales!
• The U.S. FDA recently approved a Qualified Health Claim for canola oil, stating that replacing 1½ tablespoons of oil with canola oil can reduce the risk of coronary heart disease due to its unsaturated fat content.
• According to a 2007 IFIC study, 72% of Americans noted they are concerned with the types of fat they consume, up significantly from 2006.
• On March 13, 2008, the health commission of Boston, Mass., voted to ban artery-clogging trans fat.
• Canola is the second most widely used foodservice oil in the United States.
• Omega-9 Oils have doubled production capacity to more than one billion pounds with plans for more than 2.5 billion pounds of annual production in 2012.