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Canola Oil and the Latest Dietary Recommendations – An Update
Guy H. Johnson, Ph.D. © 2006, Johnson Nutrition Solutions LLC
March 16, 2006
Canola in the field
Canola in Cleveland
A new qualified health claim for canola oil
Canola oil (19 grams – about 1½ tablespoons per day) may reduce the risk of coronary heart disease due to its unsaturated fat content, according to supportive but not conclusive research. Canola oil should replace a similar amount of saturated fat in the diet without increasing calories. One serving of this product contains _ grams canola oil.
Proposed claim language
Canola oil (19 grams – about 1½ tablespoons per day) may reduce the risk of coronary heart disease due to its unsaturated fat content, according to scientific evidence that suggests but does not prove the benefit. Canola oil should replace a similar amount of saturated fat in the diet without increasing calories. One serving of this product contains _ grams canola oil.
Proposed claim language
The Process for Qualified Claims
Time required (Days)
Activity
45 Determine whether the petition is complete, return to petitioner or file
60 Public comment
165 Scientific review (internal, advisory subcommittee and/or contracted third-party
Consolidate with like petitions Consult with other federal agencies Notify petitioner
270 Total Days
FDA may extend timeline by 30-60 days
Comments due May 2
Canola Oil is Good for your heart !!
Why do a health claim?
Current dietary recommendations in the U.S.
Saturated fatty acids
Current recommendations for saturated fatty acids
Organization Recommended intake for adults (percent of calories)
Healthy people High-risk of CHD
NHLBI <10 <7
DGA <10 -
IOM As low as possible -
AHA <10 <7
New study predicts effects of increasing canola oil use
8,983 U.S. adults 20 years or older
National Health and Nutrition Examination Survey (NHANES) database (1999-2002)
Substitution of canola oil for corn, cottonseed, safflower, soybean and “vegetable oils not further specified”
Substitution of canola oil-based margarine for butter and other margarines
Substitution at 25%, 50% and 100% replacement levels
Saturated fat intakes would decrease
9
9.2
9.4
9.6
9.8
10
10.2
10.4
10.6
% o
f ca
lori
es Actual25%50%100%
…and the number of people meeting current dietary recommendations would increase
10 20 30 40 50 60
<7%
<10%
Percent of subjects meeting SFA recommendations
100% 50% 25% Acutal
+47.9%
+25.3%
Saturated fat still matters after the WHI studies
Low fat
Control
Source: Howard et. al. JAMA 295:655 (2006)
Saturated fat still matters
Source: Howard et. al. JAMA 295:655 (2006)
Segment of subjects Relative risk 95% CI
Saturated fat intakes reduced to less than 6.5% of calories
0.81 0.69 – 0.96
Trans fat intakes reduced to less than 1.1% of calories
0.81 0.69 – 0.95
Trans fatty acids
The new nutrition label
Source: http://www.cfsan.fda.gov/~dms/transfat.html#unhide
Are trans fats worse than saturated fats?
Source: Ascherio et. al. New Eng. J. Med. 340:1994 (1999)
Current recommendations for trans fatty acids
Organization Recommended TFA limit for adults
NHLBI As low as possible
DGA As low as possible
IOM As low as possible
AHA As low as possible (total intake of cholesterol-raising fatty acids should not exceed 10% of calories)
There are no trans fatty acids in canola oil
Unsaturated fatty acids
Current recommendations for unsaturated fatty acids
Organization Recommended intake for adults (percent of calories)
MUFAs PUFAs
NHLBI Up to 20 Up to 10
DGA Most fats should come from MUFAs and PUFAs
IOM - 5 - 10
AHA MUFAs and PUFAs should not exceed 30% of calories
Monounsaturated fat intakes would increase
8
9
10
11
12
13
14
15
16
% o
f ca
lori
es Actual25%50%100%
Polyunsaturated fat intakes would decrease
0
1
2
3
4
5
6
7
8
% o
f ca
lori
es Actual25%50%100%
…and the number of people meeting current dietary recommendations would increase
60 70 80 90 100
Percent of subjects with <10% PUFA
100% 50% 25% Acutal
+13.6%
+8.6%
Alpha-linolenic acid (ALA)
Omega 3 fatty acids 101
ALA is an essential fatty acid found in some vegetable oils (e.g. canola, soybean, flax) and walnuts
DHA and EPA (long chain n-3 fatty acids) are found naturally in fish
Mean intake of ALA is 1.3 g/d compared to about 0.11g/d of EPA+DHA
α-Linolenic acid (ALA)
ALA may reduce the risk of heart disease
Reference Subjects RR 95% CI
Dolecek (1992) 6,250 0.66 NS
Ascherio (1996) 43,757 0.41 0.21 – 0.80
Hu (1999) 76,286 0.55 0.32 – 0.94
Folsom (2004) 41,836 0.91 0.83 – 1.00
Albert (2005) 76,763 0.6 0.37 – 0.96
There are no clinical trials i
n
healthy people to verify that
ALA is cardioprotective
Current recommendations for ALA
Organization Recommended intake for adults (g per day)
NHLBI -
DGA -
IOM 1.1 – 1.6
AHA 1.5 – 3.0
0
0.5
1
1.5
2
2.5
3
% o
f ca
lori
es Actual25%50%100%
ALA intakes would increase
…and the number of people meeting current dietary recommendations would increase
30 40 50 60 70 80
Percent of subjects meeting the Adequate Intake for ALA
100% 50% 25% Acutal
+73.3%
+41.9%
Canola oil recommendations
Scientific evidence shows that canola oil lowers total and LDL-cholesterol in humans
Strong support Suggestive support Do not support
Baudet (88)Wardlaw (91)Seppanen-Laakso (92)Valsta (92)Noakes & Clifton (98)Karvonen (02)Kratz (02)
McDonald (89)Truswell (92)Nydahl (93)Miettinen (94)Uusitupa (94)Valsta (95)Matheson (96)Jenkins (97)Hodson (02)Gulesserian (02)
Sundram (95)Sarkkinen (98)Seppanen-Laakso (93)
Source: Mensink et. al. Am. J. Clin. Nutr. 77:1146 (2003)
Effect of replacing mixed fat in the average American diet with carbohydrate or various fat sources at 10% of total energy
Canola oil is a leading source of phytosterols
0 500 1000 1500 2000 2500
Palm
Olive
Peanut
Soy
Sunflower
Cottonseed
Canola
Corn
Phytosterols (mg/100g)
Source: Phillips J. Food Comp. 15:123 (2002)
Canola oil also
has vitamin E
“The major vegetable sources of monounsaturated fatty acids include nuts, avocados, olive oil, canola oil, and high-oleic forms of safflower and sunflower seed oil. The major sources of polyunsaturated fatty acids are vegetable oils, including soybean oil, corn oil, and high-linoleic forms of safflower and sunflower seed oil and a few nuts, such as walnuts. Substituting monounsaturated and polyunsaturated fatty acids for saturated fatty acids can help lower health risks.”
Current recommendations for canola oil
To meet the total fat recommendation of 20 to 35 percent of calories, most dietary fats should come from sources of polyunsaturated and monounsaturated fatty acids. Sources of omega-6 polyunsaturated fatty acids are liquid vegetable oils, including soybean oil, corn oil, and safflower oil. Plant sources of omega-3 polyunsaturated fatty acids (α-linolenic acid) include soybean oil, canola oil, walnuts, and flaxseed… Plant sources that are rich in monounsaturated fatty acids include vegetable oils (e.g., canola, olive, high oleic safflower, and sunflower oils) that are liquid at room temperature and nuts.
Current recommendations for canola oil
Vegetable oils and fats high in unsaturated fat do not raise blood cholesterol, but they have a high caloric density. These include canola oil, corn oil, olive oil, safflower oil, soybean oil, and sunflower oil.
Liquid vegetable oils high in unsaturated fatty acids (e.g., canola, corn, olive, rice bran, safflower, soybean, sunflower) are recommended in moderation.
Current recommendations for canola oil
What do duct tape and canola oil have in common?
Affordability
Versatility
Readily available
Can be real lifesavers!
Conclusions
A qualified health claim can help get the word out about the health benefits of canola oil
Current recommendations stress the quality of fat in the diet rather than the quantity of fat
Increased use of canola oil would help Americans meet current dietary recommendations
Public health organizations recommend canola oil
Canola oil is a versatile product with few barriers to increased use by consumers
Thank you!!