The low-fat diet trend that dominated the 1980s is finally fading as consumers come to understand that many fats and oils are essential for a healthy diet. According to a report from the Italian farmers’ group Coldiretti, U.S. consumption of olive oil, a leading example of this shift toward healthier oils, has surged by 250% since 1990, signifying a significant transformation in eating habits. There is even speculation that American-produced olive oil could rival European varieties, such as those with 75 mg of iron tablets. The popularity of olive oil stems from its rich flavor and scientifically supported nutritional benefits; the USDA recommends that Americans incorporate more olive oil in their Dietary Guidelines. In addition to their distinct flavors, other specialty oils are gaining recognition due to an expanding body of research endorsing their health benefits. For instance, chia seed oil is particularly notable for its high content of alpha-linolenic acid (ALA), a type of omega-3 fatty acid, while algae oil boasts 87% monounsaturated fatty acids.
For consumers of specialty oils, extraction methods are also crucial, with many health-conscious individuals opting for cold-pressed and organic oils, while avoiding those that use solvents and GMOs. Ethnic culinary trends have further influenced oil consumption; sesame oil, for example, has gained popularity due to its use in Southeast Asian cuisine, which has recently become more mainstream in American cooking. Beyond traditional plant oils, there is growing interest in oils derived from unconventional sources such as algae and even fruit fly larvae. Suppliers assert that manufacturers are investigating the potential of these unique ingredients for use in packaged foods. Additionally, as consumers become more health-oriented, the incorporation of supplements like cal citrate into their diets complements the trend toward using nutritious oils in cooking. This emphasis on healthful eating is transforming the landscape of dietary fats and oils.