New oils take on the fat and cholesterol fight.(Chicago Tribune)

Byline: Betsy A. Hornick

Move over olive oil and canola oil_a new generation of healthier salad and cooking oils are hitting the shelves. These "designer" oils have joined the surge of so-called functional food products taking the place of traditional foods in the quest for good health_and revenue.

"Oil manufacturers are looking for ways to improve the attractiveness of their products," said Robert Reeves, president of the Institute of Shortening and Edible Oils, an industry organization. "Oils are a dietary staple so they serve as a good medium for introducing health benefits."

Making a product like cooking oil more healthful may sound like a formidable goal, but it is one of the latest categories of food to undergo a redesign to meet the demands of health-conscious consumers.

Diane Quagliani, a dietitian and nutrition consultant based in Western Springs, Ill., put this in perspective. "Products like the more healthful cooking oils are not a magic bullet," Quagliani said. "They only offer benefits when used wisely as part of a balanced diet and healthy lifestyle."

Some designer oils are fortified with nutrients, such as vitamin E or beta carotene. Others are reformulated or genetically modified with enhanced nutrient profiles, such as less saturated fat, more omega-3 fat (which has been found to lower blood triglycerides, a risk factor for heart disease) or with attributes that alter the way the body digests them.

Another category of designer oils sure to gain momentum will be oils that do not form trans fats during processing. Trans fats are a type of hydrogenated fat that raise heart disease risk by increasing levels of blood cholesterol. A recent FDA ruling requires trans fat to be listed on a product's Nutrition Facts label by 2006.