A new heart-healthy, essential omega-3 fatty acid is about to improve an American pantry staple: soybean oil. The new scientific advance will move biotechnology onto the average consumer's daily radar. U.S. soybean farmers are also using biotechnology to deliver positive environmental impacts and increase production to feed a growing world population.
Increased Omega-3 Crops on Horizon
Recently, the U.S. Food and Drug Administration issued a notice confirming that increased omega-3 soybean oil can be used in foods and beverages. Pending similar clearance from the U.S. Department of Agriculture, farmers can plant these new soybeans. The oil will lend itself well to a wide range of food products such as yogurts, salad dressings, breakfast cereals, baked goods, nut products and soups.
Omega-3s are known to protect the heart, and may also play a role in cancer prevention and brain health. While fish oil is the preferred current source of omega-3s, many Americans do not consume the recommended levels.
Lead author of an American Heart Association human clinical study presented in 2009, Dr. William Harris, chief of cardiovascular health research and professor of medicine at Sanford School of Medicine, University of South Dakota, states that the increased omega-3 "soybean oil could be an effective alternative to fish oil as a source of heart-healthy omega-3 fatty acids."
On the horizon are new soybeans that may help deliver more of soy's health benefits (from heart and bone health to some types of cancer prevention to easing symptoms of menopause) without having to dramatically eat more soy. Another soybean may help women and children with iron deficiency anemia absorb nutrients.
Soybeans with Significantly Less Pesticides/Herbicides