Consumption of High‐Oleic Soybean Oil Improves Lipid and Lipoprotein Profile in Humans Compared to a Palm Oil Blend: A Randomized Controlled Trial

Abstract

Partially hydrogenated oils (PHO) have been removed from the food supply due to adverse effects on risk for coronary heart disease (CHD). High-oleic soybean oils (HOSBO) are alternatives that provide functionality for different food applications. The objective of this study was to determine how consumption of diets containing HOSBO compared to other alternative oils, with similar functional properties, modifies LDL cholesterol (LDLc) and other risk factors and biomarkers of CHD. A tripleblind, crossover, randomized controlled trial was conducted in humans (n = 60) with four highly-controlled diets containing (1) HOSBO, (2) 80:20 blend of HOSBO and fully hydrogenated soybean oil (HOSBO+FHSBO), (3) soybean oil (SBO), and (4) 50:50 blend of palm oil and palm kernel oil (PO + PKO). Before and after 29 days of feeding, lipids/lipoproteins, blood pressure, body composition, and markers of inflammation, oxidation, and hemostasis were measured. LDLc, apolipoprotein B (apoB), NonHDL-cholesterol (HDLc), ratios of total cholesterol (TC)-to-HDLc and LDLc-to-HDL cholesterol, and LDL particle number and small LDL particles concentration were lower after HOSBO and HOSBO+FHSBO compared to PO (specific comparisons p < 0.05). Other than TC:HDL, there were no differences in lipid/lipoprotein markers when comparing HOSBO+FHSBO with HOSBO. LDLc and apoB were higher after HOSBO compared to SBO (p < 0.05). PO + PKO increased HDLc (p < 0.001) and apolipoprotein AI (p < 0.03) compared to HOSBO and HOSBO+FHSBO. With the exception of lipid hydroperoxides, dietary treatments did not affect other CHD markers. HOSBO, and blends thereof, is a PHO replacement that results in more favorable lipid/lipoprotein profiles compared to PO + PKO (an alternative fat with similar functional properties).Keywords Body composition Á Coronary heart disease Á High-oleic soybean oil Á LDL cholesterol Á Palm oil Á Soybean oil

Effect of high oleic soybean oil oleogels on the properties of doughs and corresponding bakery products

“…Recently, high oleic soybean shows significant geographical expansion over several regions in the United States (Napolitano et al, 2018). The oils from high oleic soybean contains a large proportion of oleic acid (60%–90%) which yield stronger oxidative stability than regular plant oils, and have been used as a replacement for partially hydrogenated oil (Baer et al, 2021; Napolitano et al, 2018). Besides the good resistance to oxidation, consumption of diet containing high oleic acid soybean oil tends to reduce total cholesterol and low‐density lipoprotein cholesterol, thus, providing beneficial health effects (Huth et al, 2015).…”

Identity preserved plant molecular farming offers value-added opportunity for farmers

“…Conventional soybean oil contains higher levels of linoleic acid, which has a greater tendency to oxidize and reduce the shelf-life for cooking oils. HOSBO contains reduced levels of linoleic acids and significantly higher levels of oleic acids, which are not only more shelf-stable but also have been found to reduce the risks of coronary heart disease relative to consuming other edible oils ( Lichtenstein et al., 2006 ; Fehr, 2007 ; Baer et al., 2021 ). These characteristics carry value for consumers and food processors, who are likely to pay a premium for farmers to produce HOSBO for food uses.…”

Engineering Nutritionally Improved Edible Plant Oils

“…In 2018, the US FDA determined that there is credible, although not conclusive, evidence to support a qualified health claim that edible oils containing at least 70% oleic acid per serving may reduce the risk of CHD. More recently, in a triple-blind randomized human trial (n = 60), it was revealed that diets containing HO soybean oils could promote lipid and lipoprotein profiles that are associated with reduced cardiovascular disease risk compared to diets containing palm oil, which is rich in palmitic acid (Baer et al 2021).…”