Trans Fatty Acids - While naturally occurring trans fatty acids have never been implicated in raising serum cholesterol, there is data to suggest that man-made trans fatty acids (from hydrogenation of vegetable oils) raise levels of LDL - cholesterol (bad) and lower levels of HDL - cholesterol in the blood.

Saturated Fat - Because saturated fat is most strongly linked to disease, health experts recommend that it comprise no more than 10 percent of the total calories of your diet. Monounsaturated Fat - This type of fat may play a role in helping to maintain heart health. Some researchers believe that monounsaturated fat should be the most plentiful type of fat in your diet, but total fat intake should still not exceed 30 percent of total calories.

Cholesterol - High intake of dietary cholesterol has been positively associated with high serum cholesterol, which in turn increases coronary heart disease (CHD) risk.

Omega-9 Fatty Acid - Omega-9 fatty acids are a family of fatty acids found in various plant sources. Canola, sunflower, olive and nut oils have significant levels of omega-9 fatty acids, which also are known as high-oleic acids, or monounsaturated fats. Omega-9 Canola and Sunflower Oils are uniquely high (>70%) in omega-9 fatty acids. These oils have emerged as healthier options to replace commonly used partially hydrogenated oils, which often contain high levels of unhealthy trans and saturated fats.

Omega-9 Oils - Omega-9 Oils, developed by Dow AgroSciences represent the "next generation" of cooking oils that allow foodservice and food manufacturers to deliver healthier foods without compromising taste or performance. Omega-9 Oils have zero trans fat, the lowest saturated fat among cooking oils and are uniquely high (>70%) in monounsaturated (“good”) fat.