Skip to Main Content

New Purdue website provides essential information about high oleic soybeans

A new website produced by Purdue University is designed to help dieticians, educators, farmers, food industry professionals and consumers better understand the benefits of high oleic soybean oil, an emerging heart-healthy alternative to traditional cooking oils that are high in trans-fats.

“Since high oleic soybean oil is still relatively new in the marketplace, there is not a lot of awareness regarding its development, production and use,” said Marshall Martin, senior associate director of Agricultural Research at Purdue  and director of the Purdue Soybean Center. “This site offers a wealth of science-based information presented in an easily accessible format that will be of interest to anyone wanting to learn more about this promising new product.”

The multimedia, interactive website includes background text, infographics and video interviews with several high oleic soybean experts, including Martin, who addresses the regulatory issues.

He explained that since high oleic soybeans are a transgenic plant, or GMO, regulatory safeguards have been implemented to protect consumers. Martin said it was important to note that high oleic soybean oil has been rigorously tested over the past five years and has proven to be safe and healthy.

“Currently, manufacturers do not have to label products as containing high oleic soybean oil but many do so because of the health benefits provided by the oil,” he said.

Other experts featured on the site are:

* John Story, a professor who specializes in diet and cardiovascular disease in the Purdue Department of Nutrition Science.

* Katy Rainey, associate professor of agronomy and soybean geneticist and breeder.

* Shaun Casteel, Purdue Extension soybean specialist and associate professor of agronomy.

* Bruce Haumesser, executive chef of Purdue’s Sagamore Room restaurant, and Greg Minner, director of Purdue’s dining and catering services.

The interviews are conducted by Angie Abbott, assistant dean of Purdue’s College of Health and Human Sciences, associate director for Purdue Extension and a registered dietitian.

Story explained that high oleic soybean oil is a “fairly new and important type of monounsaturated fat.” Saturated fats - commonly found in red meat, dairy products and baked goods – drive up cholesterol and are associated with an increased risk of heart disease, while unsaturated fats - such as high oleic soybean oil - are considered to be a healthier alternative.

According to Minner, high oleic soybean oil has been used in the Hillenbrand Dining Court and the Sagamore Restaurant in the Purdue Memorial Union and students said they preferred the taste to foods prepared with conventional oils. Haumesser noted that high oleic soybean oil doesn’t transfer flavors like other oils do. “In other words, french fries cooked in high oleic soybean oil didn’t taste like chicken or fish that had been fried in the oil previously,” he said.

“We are still in the early stages of fully understanding all of the benefits of high oleic soybeans,” Martin said. “Results have been very positive so far throughout the supply chain, from farm to table. We’ll continue to update the website as new information becomes available so it will provide an ongoing resource for anyone interested in learning more about this promising new product.”

Featured Stories

Students gather at Purdue Summer Science Program on campus at Purdue
Donation takes Summer Science Program to the next level

If you’re on Purdue’s campus in the summer, you may notice a group of students...

Read More
Mary Strickland
Mary Strickland - Graduate Ag Research Spotlight

Mary Strickland is a lifelong animal lover — so much so that she admits to occasionally...

Read More
Julia Peterson in the mesas of Arizona.
Finding beauty in the mess—the perspective of a botany and art double major

A low, whirring hum fills your ears as you step into the building. As your eyes adjust to the...

Read More
Ismail Olaniyi flies a UAV up above the trees.
The crossroads between lemon trees and technology

In warmer southern and western states, citrus orchards are important for feeding and bringing...

Read More
Piglets
Combined microbiome datasets yield accurate prediction of animal ages

An analysis combining the results of 14 studies from around the globe has uncovered some common...

Read More
A hand holding two eggs
Rehabilitation through agricultural skills with Purdue Farmer-to-Farmer Trinidad and Tobago

Gardening and poultry care are sometimes seen as trendy hobbies in the U.S., but in Trinidad and...

Read More
To Top