A UC Riverside study that could motivate your New Year's resolutions demonstrates that high-fat diets affect genes linked not only to obesity, colon cancer and irritable bowels, but also to the immune system, brain function, ...
Jan 3, 2024
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High consumption of soybean oil has been linked to obesity and diabetes and potentially autism, Alzheimer's disease, anxiety, and depression. Add now to this growing list ulcerative colitis, a form of inflammatory bowel disease, ...
Jul 5, 2023
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New UC Riverside research shows soybean oil not only leads to obesity and diabetes, but could also affect neurological conditions like autism, Alzheimer's disease, anxiety, and depression.
Jan 17, 2020
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Investigators discovered, unexpectedly, that soybean oil was better than fish oil for reducing cancer-related fatigue in breast cancer survivors.
Feb 28, 2019
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At the neonatology ward of the Vienna General Hospital (Medical University Vienna), physicians compared two mixtures of intravenous lipids for nutrition with support coming from the FWF. The researchers found no amelioration ...
Dec 27, 2017
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The song says a spoonful of sugar helps the medicine go down, but an Iowa State University scientist has published new research suggesting a spoonful of oil makes vegetables more nutritious.
Oct 10, 2017
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Researchers at the University of California, Riverside have tested a genetically-modified (GM) soybean oil used in restaurants and found that while it induces less obesity and insulin resistance than conventional soybean ...
Oct 2, 2017
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Scientists are increasingly appreciating estrogen's role in brain health. Now for the first time, production of estrogen in the brain has been directly linked to the presence of docosahexaenoic acid (DHA).
Aug 17, 2017
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A diet high in soybean oil causes more obesity and diabetes than a diet high in fructose, a sugar commonly found in soda and processed foods, according to a just published paper by scientists at the University of California, ...
Jul 22, 2015
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Soybean oil accounts for more than 90 percent of all the seed oil production in the United States. Genetically modified (GM) soybean oil, made from seeds of GM soybean plants, was recently introduced into the food supply ...
Mar 5, 2015
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In processing soybeans for oil extraction and subsequent soy flour production, selection of high quality, sound, clean, dehulled yellow soybeans is very important. Soybeans having a dark colored seed coat, or even beans with a dark hilum will inadvertently leave dark specks in the flour, and are undesirable for use in commercial food products. All commercial soybeans in the United States are yellow or yellow brown.
To produce soybean oil, the soybeans are cracked, adjusted for moisture content, rolled into flakes and solvent-extracted with commercial hexane. The oil is then refined, blended for different applications, and sometimes hydrogenated. Soybean oils, both liquid and partially hydrogenated, are exported abroad, sold as "vegetable oil," or end up in a wide variety of processed foods. The remaining soybean husks are used mainly as animal feed.
The major unsaturated fatty acids in soybean oil triglycerides are 7% alpha-Linolenic acid (C-18:3); 51% linoleic acid (C-18:2); and 23% oleic acid (C-18:1). It also contains the saturated fatty acids 4% stearic acid and 10% palmitic acid.
Soybean oil has a relatively high proportion, 7–10%, of oxidation-prone linolenic acid, which is an undesirable property for continuous service, such as in a restaurant. In the early nineties, Iowa State University developed soybean oil with 1% linolenic acid in the oil. Three companies, Monsanto Company, DuPont/Bunge, and Asoyia in 2004 introduced low linolenic, (C18:3; cis-9, cis-12, cis-15 octadecatrienoic acid) Roundup Ready soybeans. In the past, hydrogenation was used to reduce the unsaturation in linolenic acid, but this produced the unnatural trans-fatty acid configuration, whereas in nature the configuration is cis (see trans fat). This external picture from North Dakota State University compares soybean oil fatty acid content with other oils.
In the 2002–2003 growing season, 30.6 million tons of soybean oil were produced worldwide, constituting about half of worldwide edible vegetable oil production, and thirty percent of all fats and oils produced, including animal fats and oils derived from tropical plants.
While soybean oil has no direct insect repellent activity, it is used as a fixative to extend the short duration of action of essential oils such as geranium oil in several commercial products.
This text uses material from Wikipedia, licensed under CC BY-SA
