ABSTRACT
Vegetable oils are the major source of the world’s edible fat and oil production, accounting for ~85% of that total; the remainder comes from animal and marine sources. Edible fat and vegetable oils constitute a major component of human diets. Epidemiologic studies indicate that the prevalence of and mortality from atherosclerotic vascular disease, especially coronary heart disease, are associated with the nature and quality of dietary lipids. A major determinant of the quality of edible plant oils is the fatty acids composition. The development through plant genetic engineering of functional or “designer” foods represents an opportunity to improve the health and well-being of a vast number of people worldwide. Industries that manufacture shortening, margarine, and confectionery products use large amounts of stearate produced mainly from partially hydrogenated plant oils. Several studies indicated that oils rich in oleic acid and low in polyunsaturated fatty acids are commercially and nutritionally desirable.
