Soybean Oil Nutrition: Is Soybean Oil Bad for You?

Soybean oil contains omega-6 fats, which can be inflammatory if you eat too much.

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Soybean oil is an excellent source of unsaturated fats, especially polyunsaturated fat. While unsaturated fats boast some solid benefits, soybean oil is still 100 percent fat — and going overboard with it can spell weight gain.

Ideally, your best bet is to use unsaturated fats — like those in liquid soybean oil — in place of saturated fats, like those in shortening. But before sautéing your favorite veggies with soybean oil, you'll want to know whether it's the best oil to use in your diet.

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Soybean Oil Nutrition and Health Benefits

One tablespoon of soybean oil provides 120 calories and 13.6 grams of total fat, according to the USDA. It's rich in unsaturated fat (7.9 grams of polyunsaturated fat and 3 grams of monounsaturated fat) while containing only 2.1 grams of saturated fat.

It's Good for Heart Health

With almost 8 grams of polyunsaturated fat in a one-tablespoon serving, soybean oil is considered high in polyunsaturated fat, comprising 58 percent of the total fat content. Replacing saturated and trans fats with polyunsaturated fats can help boost heart health, according to a July 2017 report published in Circulation.

In fact, researchers observed that the risk for heart disease risk was slashed by about 30 percent in diets that limited saturated fats and used polyunsaturated vegetable oil in place of saturated fat. That's a similar decrease in heart disease risk as statins provide!

What's more, polyunsaturated fat includes omega-3 fatty acids, which the body doesn't produce on its own. Omega-3s are a vital feature of the membrane around every cell in the human body, according to the National Institutes of Health. And yes, soybean oil contains omega-3s — specifically, alpha-linolenic acid (ALA).

However, soybean oil supplies 0.9 grams of ALA per tablespoon, which is far less than the 7.3 grams of ALA found in a tablespoon of flaxseed oil. So while soybean oil does contain omega-3s, it's not the best source of these healthy fats.

While omega-3s have been studied for their potential ability to reduce inflammation, arthritis and heart disease risk as well as promote brain health and cognitive function, most research is based on the other forms of omega-3s — namely eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) — which you'll find in cold-water fish and fish oil. The good news for soybean oil is that polyunsaturated fats can play a role in lowering bad cholesterol levels, which therefore may reduce your risk of stroke and heart disease.

It Can Help Your Body Absorb More Nutrients

Eating a salad with soybean oil can help promote the absorption of health-promoting carotenoids and fat-soluble vitamins, according to a small October 2017 study published in the American Journal of Clinical Nutrition. What's more, soybean oil offers 7 percent of your daily value of the antioxidant vitamin E — of which most Americans need more.

The oil has possible benefits outside of the body, too. It might be good for sun worshippers, with research suggesting that applying soybean oil to the skin may reduce sun-induced inflammation, per a December 2005 study in the journal Archiv der Pharmazie.

Soybean Oil Can Be a Part of a Healthy Diet, but Don't Overdo It

Drizzle oil sparingly over a salad to keep calorie counts low.

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Getting too much polyunsaturated fat, such as that found in soybean oil, has a downside.

"It should be noted that soybean oil is higher in omega-6 than many other plant oils, and too much omega-6 may cause inflammation," says Natalie Rizzo, RD. Though some research points to a negative impact on inflammation, Rizzo says that it's OK to use soybean oil in moderation.

And there's one other important consideration with soybean oil: Genetic modification (GM). Since the vast majority of soybeans in America are GM soybeans, according to the USDA, that means most soybean oils fall into the controversial GMO category. A couple of the potential health risks associated with GMOs are antibiotic resistance and allergic reactions, according to a December 2013 in the Journal of Food Science and Technology.

One way to avoid these risks is to choose USDA-certified organic soybean oil, which will ensure your soybeans are GMO-free.

How to Use Soybean Oil

Soybean oil's versatility makes it a great addition to your kitchen. “It’s a neutral-tasting oil that can be used in basic cooking,” Rizzo says.

It works well for sautéing veggies or fish, or as a marinade for these foods prior to high-heat cooking.
You can use the oil in well-seasoned foods, such as worldly cuisines, as it won’t compete with the flavors.
“I usually recommend a combination of olive oil and vegetable oil, which usually has soybean oil in it,” Rizzo says. She likes vegetable oil because it’s affordable, neutral tasting and has a relatively high smoke point. “But if you prefer soybean oil instead of a blend, there’s no reason to avoid it.”

How Much Fat to Use

While oils, including soybean oil, offer healthful fats, they should be used in moderation since they're a concentrated source of calories.

"The typical diet should have about 25 to 30 percent of calories from (total) fat, with the primary sources being polyunsaturated and monounsaturated fats," Rizzo says. "Any more than that could contribute to weight gain, since fat has more calories per gram than other nutrients (9 versus 4 for carbs and protein)."

The AHA recommends keeping saturated fat intake to no more than 5 to 6 percent of total daily calories if you need to lower your blood cholesterol levels.

What does this all mean in your kitchen? Consider using the U.S. Dietary Guidelines' recommendation of about 5 teaspoons of oil (27 grams) per day on a 2,000-calorie eating plan as a ballpark. Or simply be mindful — drizzle it modestly rather than dousing your dishes with it.

However, for those following the Mediterranean diet, a total fat range is not clearly defined as it emphasizes healthy fat intake. And in a January 2014 study in Diabetes Care, which findings suggest a reduced risk of diabetes and stroke, the percentage of fat intake ranged from 39 to 42 percent of total calories.