Continuing Education
Credits Newsletter
Registered dietitians and dietetic technicians, certified dietary managers and certified food protection professionals may receive continuing education (CE) credits by reading the newsletter and taking and passing a test. The Soy Connection newsletter is approved for 0.5 to 1.0 hour per issue.
The Soy Connection for Health Professionals
In This Issue:
A new review of scientific evidence helps clarify misleading #SeedOils content on social media (totaling over 8 million engagements just last year) which includes claims of harmful health effects, such as inflammation and type 2 diabetes. Experts provide clarity on the trending topic by examining the research, including observational evidence indicating that increased consumption of essential fatty acids like omega-6 PUFA found in cooking oils such as corn, canola, and soybean (vegetable) oil is associated with reduced inflammation and a lower risk of cardiovascular disease and type 2 diabetes. As a result, readers will take away greater clarity on the health benefits of seed oils, as well as practical strategies and tips for counseling clients and patients on consuming fats and oils.
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By Kristina S. Petersen, PhD, FAHA, What you need to know: The term “seed oil” has gained popularity and is used to refer to oils derived from plant seeds. Misinformation about their health effects, such as inflammation and type 2 diabetes, is rife on social media and has led to an “anti-seed oil movement”, resulting in consumers avoiding seed oils. This article reviews epidemiological evidence that demonstrates that increased consumption of essential fatty acids like omega-6 PUFA is associated with lower risk of cardiovascular disease and type 2 diabetes. Read More
By Martha Anne Belury, PhD, RDN, What you need to know: Metabolic dysfunction-associated steatotic liver disease (MASLD), formerly called non-alcoholic fatty liver disease (NAFLD), is common in the U.S. – approximately one in four adults have the condition that usually accompanies central obesity and is a major risk factor for metabolic syndrome and type 2 diabetes. The essential omega-6 fatty acid linoleic acid (LA; 18:2n6) may retard lipid accumulation in the liver; dietary intake of linoleic acid (LA) is inversely associated with mortality in women and with risk of type 2 diabetes mellitus in adults. This article examines observational and intervention studies that show beneficial effects of diets rich in LA, including increases in lean mass and HDL cholesterol, and decreases in trunk fat, C-reactive protein (a marker of inflammation), glucose, and the cardioprotective cytokine adiponectin. Read More
By Michelle Routhenstein, MS, RD, CDCES, CDN, What you need to know: The type of dietary fat one consumes affects their risk of coronary artery disease. Fat types include trans fats, saturated fats, and unsaturated fats. Research shows that the greatest benefit may be achieved by not only removing saturated fat but also replacing it with unsaturated fat (monounsaturated and polyunsaturated fats). This article shares practical, evidence-based recommendations for swapping sources of saturated fat to unsaturated fat which can lead to improved LDL cholesterol and decreased cardiovascular disease risk. Read More
