Healthier Oils, Healthier Business

Nutrition Profile

Nutrition Profile

Omega-9 Oils are a proven healthier oils solution because of their unique fatty acid profiles. Researchers at Dow AgroSciences developed this new category of oil using traditional plant breeding. Omega-9 Canola Oil, which is readily available now, allows the foodservice and food processing industries to reduce “bad” (trans and saturated) fats and increase “good” (monounsaturated and polyunsaturated) fats in food products, without sacrificing food taste, oil functionality or performance. This combination helps consumers meet their personal health goals and dietary guidelines recommendations.

In fact, nearly all consumers (96%) seek out health benefits from what they eat and drink.1

  • Zero trans fats
  • Among the lowest levels of saturated fats
  • Uniquely high amounts of heart-healthy monounsaturated fats

Saturated and trans fats both raise LDL (“bad”) cholesterol, which research has shown increases the risk of developing coronary heart disease. Replacing 5% of energy from saturated fats with equivalent energy from monounsaturated fats was associated with a 15% lower risk of coronary heart disease.2

Omega-9 Canola Oil is uniquely high in heart-healthy monounsaturated or omega-9 fats. Research shows replacing saturated and trans fats with either monounsaturated or polyunsaturated fats lowers the risk of chronic diseases.2 In fact, the 2015 Dietary Guidelines for Americans recommend reducing intake of saturated fats in favor of good fats such as those found in Omega-9 Canola Oil. Today’s consumer reads nutrition information and labels, and although they may be confused about what to look for, they are actively trying to make healthier decisions. Readily available, Omega-9 Canola Oil helps foodservice operators and food manufacturers meet this demand.

196% of Americans seek out health benefits from what they eat and drink. (2017, May 16). Retrieved June 28, 2017, from

2 Yanping Li, Adela Hruby, Adam M. Bernstein, Sylvia H. Ley, PHD, Dong D. Wang, MD, Stephanie E. Chiuve, SCD, Laura Sampson, RD, Kathryn M. Rexrode, MPH, Eric B. Rimm, Walter C. Willett, and Frank B. Hu. Saturated Fat as Compared With Unsaturated Fats and Sources of Carbohydrates in Relation to Risk of Coronary Heart Disease: A Prospective Cohort Study. J. Am Coll Cardiol. 2015; 66(14): 1538–1548.

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