Omega-9 Advantage • Healthier Profile
Healthier Oils. Healthier Eating.
Omega-9 Oils are the next generation in healthier oils because of their unique health profile. Our oils allow the foodservice and food processing industries to reduce “bad” (trans and saturated) fats and increase “good” (monounsaturated and polyunsaturated) fats in food products, making healthier options more readily available for consumers.
Omega-9 Oils have:
- Zero trans fat
- Lowest saturated fat among cooking oils
- Uniquely high heart-healthy monounsaturated fat
Saturated and trans fat both raise LDL (“bad”) cholesterol, which increases the risk of developing coronary heart disease. By switching to Omega-9 Oils, restaurants and food manufacturers can reduce these bad fats by up to 80% when changing from partially hydrogenated soybean oil.
In addition, Omega-9 Oils are uniquely high in “heart-healthy” monounsaturated (omega-9) fat. According to the 2010 Dietary Guidelines for Americans, even a 5% decrease in saturated fat, replaced by monounsaturated or polyunsaturated fats, can result in meaningful reduction in associated cardiovascular risks. In a population sampling study conducted by the Centers for Disease Control and Prevention, researchers found the total trans fat in the blood serum of Americans was reduced by 58% over the period of 2000-20091. During the same time as this health shift, new legislation on nutrition labeling and bans on trans fats were implemented.
With Omega-9 Oils’ superior performance, foodservice operators and food manufacturers switching to Omega-9 Oils are not only helping the health of their bottom line, but the health of their customers.
1Hubert HW, Kuiper HC, Mirel LB, Johnson CL, Pirkle JL. Levels of Plasma trans-Fatty Acids in Non-Hispanic White Adults in the United States in 2000 and 2009. J Am Med Assoc. 2012; 307(6): 562-63.
