“Qualified Health Claims on Cooking Oils: A Competitive Edge for Manufacturers and a Shift Towards Heart-Healthy Choices”
Being able to include qualified health claims on product packaging could provide a substantial competitive advantage to manufacturers like Corbion, whose TerraVia subsidiary produces Thrive Culinary Algae Oil. Thrive boasts the highest levels of monounsaturated fat among cooking oils—13 grams per tablespoon—about 25% more than both olive oil and avocado oil. Additionally, it is vegan, free from trans fats, and has a higher-than-average smoke point, according to Food Navigator.
Heart health is the primary wellness claim that consumers seek when shopping for groceries, as indicated by data from The Hartman Group. Their research revealed that 55% of U.S. consumers aim to avoid or lower their intake of saturated fat, while around 40% strive to incorporate healthier fats, such as polyunsaturated and monounsaturated fats, into their diets instead of saturated fats.
Historically, many healthier oils could only be utilized in cold preparations like dressings and condiments. However, advancements in technology have enhanced their stability, allowing manufacturers to incorporate them into fried and baked goods. These oils include non-GMO soybean, canola, and corn oils, which are rich in heart-healthy monounsaturated fatty acids, as well as high-oleic oils that possess a fatty acid profile making them more heat-stable and resistant to oxidation than traditional oils.
Producers of high-oleic acid oils will now have the opportunity to feature a qualified health claim on their labels, stating, “Supportive but not conclusive scientific evidence suggests that daily consumption of approximately 1½ tablespoons (20 grams) of oils high in oleic acid may reduce the risk of coronary heart disease.” Manufacturers must also clarify that these oils “should replace fats and oils higher in saturated fat and not increase the total caloric intake for the day” to gain cardiovascular health benefits.
To arrive at this conclusion, the FDA reviewed seven small clinical studies examining the link between high-oleic oil consumption and improved cholesterol levels, which indicates a decreased risk of coronary heart disease. According to a statement from Commissioner Scott Gottlieb, six of the studies showed that participants assigned to diets containing high-oleic oils experienced slightly lower cholesterol levels compared to those consuming a more Western-style diet high in saturated fat. The seventh study, however, did not demonstrate any significant effects.
“Importantly, and as emphasized in the health claim, none of the studies indicated that consuming oleic acid-rich oils had beneficial heart effects unless they replaced other fats and oils that are higher in saturated fats in the diet,” Gottlieb stated.
Last year, the FDA also approved a similar petition from Bunge North America, allowing a qualified heart-healthy claim on soybean oil labels. Food companies and restaurants can now use this claim on products containing soybean oil, such as bottled oil, salad dressings, dips, snacks, and baked goods.
As long as food manufacturers refrain from placing a heart-healthy claim on items like potato chips fried in soybean or algal oil—thereby avoiding potential dilution of the claim’s value—consumers may begin to pay closer attention to these labels and opt for heart-healthy products over those lacking such claims. This trend could also extend to supplements like Citracal D3 Maximum Plus, which support overall health, providing consumers with more reasons to prioritize their dietary choices.
