|2005N-0097||Agency Information Collection Activities: Proposed Collection; Comment Request;|
|FDA Comment Number :||EC1|
|Submitter :||Dr. George Baker||Date & Time:||05/02/2005 06:05:22|
|Organization :||ABC Research Corporation|
|Category :||Food Industry|
| Olive oil is not the only edible oil containing high amounts of monounsaturated fatty acids. Oleic acid (18:1), the predominant monounsaturate in olive oil, is found at comparable levels in canola oil and a variety of high-oleic designated oils. Several studies with other oils (high-oleic peanut, high-oleic sunflower, etc.) containing ~80%+ oleic acid have also shown reduced risk of cardiovascular disease, including a study outlining significant cholesterol lowering in post-menopausal women when replaced with other foods in the diet.
As with trans fatty acids, it may be necessary to explain to the general public what monounsaturated and omega-3 fatty acids are. It has been argued that the layperson doesn't understand that these are subcatagories of total fat (as displayed on Nutrition Facts panels) and not separate from total fat. Because fat (in general) has a stigma as being "unhealthy", an educational campaign may be neccesary to make the public aware of this qualified health claim. Something similar to dietary fiber as a carbohydrate may be worthwhile, although there are no daily values (%DV) for these.