1. Crawford, Aaron W. PhD
  2. Wang, Chunling MD, PhD
  3. Jenkins, Daniel J. JD
  4. Lemke, Shawna L. PhD


Low-saturated, high-oleic, low-linolenic (LSHO) soybean oil has been developed to contain a fatty acid profile optimized for high-temperature and repeated-use conditions characteristic of commercial frying. Target food applications include fried meat, poultry, and fish dishes, french fries, potato chips, and puffs. The current study estimated the impact on fatty acid intake in the US population after substitution of available frying and spray oil blends with LSHO soybean oil. Total dietary intake of the saturated fatty acid, palmitic acid, decreased in mean and 90th percentile per-capita groups by 0.8% and 1.4% energy, respectively, whereas oleic acid intake increased by 1.7% and 3.4% energy in these respective groups. Linoleic and linolenic acid intakes were also decreased, but the Institute of Medicine-defined adequate intake levels of these essential fatty acids were met across all age and sex subgroups. Estimated changes in fatty acid intake after substitution with LSHO soybean oil in target foods are consistent with current dietary recommendations to reduce saturated fat intake. Moreover, there is mounting evidence that replacing dietary saturated fatty acids with unsaturated fatty acids is an effective method to lower the risk of cardiovascular disease