Tuesday, November 14, 2006 - 1:05 PM
130-1

Substitution of Canola Oil for Fats Commonly Used in the U.S. Would Increase Compliance with Current Dietary Recommendations.

Guy Johnson, Johnson Nutrition Solutions, 8711 Swan St, Kalamazoo, MI 49009

Canola oil has the lowest saturated fatty acid (SFA) content of all vegetable oils commonly used in the U.S. (7.1% of total fatty acids).  In addition, this oil provides substantial amounts of α-linolenic acid (ALA) -- an essential omega-3 fatty acid.  Increased use of this oil by individuals and the food industry could help consumers achieve current dietary recommendations. The objective of this research was to use food consumption data from 8,983 adult (≥20 years of age) participants in the 1999-2002 National Health and Nutrition Examination Survey (NHANES) to estimate the effect of substituting canola oil for soybean, corn, cottonseed, safflower, sunflower, and “vegetable oil not further specified” in the U.S. diet.  The effect of substituting canola oil-based margarine for butter and other margarines was also determined. The calculated changes in intake show that the replacement of other fat sources with canola oil would not affect energy intake or total fat content of the diet.  However, the intake of SFA, ALA, monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA) would change significantly (p<0.05) if canola oil were substituted for other fats.  For example, 50% replacement would reduce SFA intake by 4.2% while total replacement would decrease SFA consumption by 8.7% (p<0.05).  In addition, the percentage of adults who would meet the Adequate Intake (AI) for ALA would increase by 19.4% and 30.8% with 50% and 100% replacement, respectively.  Total PUFA intake would decrease (p<0.05) so that the percentage of adults who fall below the upper level of the Acceptable Macronutrient Distribution Range (10% of energy) would increase by 7.4% and 11.6% for 50% and 100% replacement, respectively. In conclusion, these data show that a simple strategy such as increasing the use of canola oil and canola oil-based margarine could help many U.S. adults meet current dietary fat intake recommendations.                     

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