Baking With Soybean Oil May Lower Saturated, Trans Fat Intake

Baking With Soybean Oil May Lower Saturated, Trans Fat IntakeIncorporating soybean oil in baking recipes may lead to improved cardiovascular health, according to a study published in the journal BMC Plant Biology.

Saturated and trans fat, which are commonly found in margarine, cake mixes and name brand cookies, can lead to health problems if one consumes high amounts of both fats. In an effort to include a healthier alternative into baking sweets, a team of researchers from the University of Missouri developed soybeans that were rich in oleic acid.

As a result, altering the growth of the vegetables increased oleic acid levels from 20 to 80 percent, and the nutrient decreased the amount of saturated fat produced by the oil by 25 percent. Also, the acid improved the oil’s stability, which helped protect the number of omega 3 fatty acids produced by the plant.

The researchers concluded that while these results may improve the healthiness of baking, further research will be needed to determine what regions would produce the most successful soybean growth patterns.

In addition to soybean oil, using other food sources that are naturally lower in saturated and trans fats can improve baking recipes. For instance, fat-free baking products are a healthier alternative to using margarine, according to