Source: Emily Unglesbee, PROGRESSIVE FARMER, 6/18/18

Monday marks the deadline for the American food industry to rid itself of trans fats, and it couldn't come at a better time for the high oleic soybean industry. Trans fats are a type of unsaturated fat that are a major contributor to high cholesterol and heart disease. They are produced when vegetable oils -- such as soybean oil -- are partially hydrogenated, a process used to give oils desirable properties such as a longer shelf life.

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