Facts and Figures

There’s a lot of information about trait-enhanced soy oil out there. We’ve compiled a few of the more interesting facts and figures right here.

Soybean oil accounts for 65 percent of all vegetable oil used for human consumption in the United States.
Trait-enhanced soy oils are able to offer improved functionality without the need for hydrogenation – effectively eliminating unhealthy trans fats.
Almost all margarine and shortenings in the United States contain soybean oil.
Soybean oil is one of the few non-fish sources of heart-healthy omega-3 fatty acids.
5,500 KFC restaurants across the United States have switched from partially hydrogenated vegetable oil to low-linolenic soybean oil.
Switching to high-oleic soybean oil eliminates 20 percent of the saturated fat found in commodity soybean oil.
Although stearic acid is chemically a saturated fat, research shows it does not raise blood cholesterol like other saturated fats because it is cholesterol-neutral.
High-oleic soy oil offers a trans-fat solution without raising harmful saturated fat content, allowing consumers to enjoy a number of heart-healthy benefits.
Using trait-enhanced soy oil lowers “bad” cholesterol, or low-density lipoproteins (LDLs).
As the first trait innovation to become commercially available, low-linolenic soybean oil played a pioneering role in decreasing trans fat in our food.

To see what consumers are saying about nutrition, visit soyconnection.com.