Omega-9 Canola and Sunflower Oils drive better restaurant menu options
INDIANAPOLIS, Feb. 25 /PRNewswire/ -- This year's Heart Health Month marks a significant milestone in North America with the reduction of nearly a half billion pounds of trans and saturated fats over the past three years. Since the market introduction in 2006, Omega-9 Canola and Sunflower Oils, developed by Dow AgroSciences, have replaced more than 340 million pounds of trans fat, and 130 million pounds of saturated fat, both of which have been shown to increase the risk of coronary heart disease, and other chronic health problems.
"Trans and saturated fats increase the risk for a variety of heart conditions," said Dr. Penny Kris-Etherton, distinguished professor at
"The foodservice industry has embraced the health concerns of their customers and is aware of how important this issue is to them. It's exciting to have reached such a milestone so quickly, working with restaurant owners and operators who use Omega-9 Oils for the health of their customers, without sacrificing the taste of their fried items," said David Dzisiak, Commercial Leader Oils Business Unit for Dow AgroSciences. "And because there has been so much demand for Omega-9 Oils, we have plans to ramp-up annual oil production to 2.5 billion pounds by 2012."
And as foodservice operators learn about the benefits of using Omega-9 Oils in their kitchens, more and more are converting to it. Those restaurants and chains include Taco Bell, The Compass Group, Bon Appetit Management Company, Memorial Sloan-Kettering Cancer Center, BurgerVille, Biscuitville, Fatz Cafe, Ina's,
SOURCE Dow AgroSciences LLC
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