The U.S. Food and Drug Administration (FDA) has approved a qualified health claim linking consumption of soybean oil to reduced risk of coronary heart disease. Bunge independently filed a petition with the FDA that included a summary of human clinical studies from nutrition researchers demonstrating the heart health potential of soybean oil. Upon review, the FDA will allow companies to communicate that soybean oil may reduce coronary heart disease risk and lower LDL-cholesterol when replacing saturated fat and not increasing calories.

“The FDA’s decision provides opportunities for food companies eager to develop heart healthy products, consumers looking to improve heart health, and soybean farmers who thrive when demand for their crop increases,” said Mark Stavro, senior director of marketing, Bunge North America.

Based on the newly permitted soybean oil and heart health claim, food providers are allowed to make heart health claims when food and menu items include at least 5 g of soybean oil per serving and meet applicable criteria for saturated fat, trans fat, cholesterol, and sodium content. In order to be deemed heart healthy, soybean-oil-containing food products, including margarine, margarine substitutes, and margarine products must also be a good source of one of six beneficial nutrients identified by the FDA. Soybean oil, soybean oil blends, salad dressings, and shortenings can carry the claim without having to be a good source of one of these six nutrients, but must meet criteria for saturated, trans fat, cholesterol, and sodium content.

Press release

FDA letter to Bunge (pdf)

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