The low-fat diet trend that dominated the 1980s is gradually fading as consumers recognize the essential role that various fats and oils play in a balanced diet. According to a report from the Italian farmers’ group Coldiretti, U.S. consumption of olive oil—often seen as a pioneer in the rise of healthy oils—has surged by 250% since 1990, indicating a significant shift in dietary preferences. There is even speculation that American-produced olive oil may soon rival its European counterparts.
The popularity of olive oil stems from both its rich flavor and its scientifically supported health benefits, with the USDA recommending an increase in olive oil intake in its Dietary Guidelines. In addition to their distinct tastes, other specialty oils have gained traction thanks to emerging research highlighting their health advantages. For instance, chia seed oil is recognized for its high alpha-linolenic acid (ALA) content, a type of omega-3 fatty acid, while algae oil is composed of 87% monounsaturated fatty acids.
When it comes to purchasing specialty oils, extraction methods are also a priority for many health-conscious consumers who prefer cold-pressed and organic options over those that involve solvents and GMOs. Furthermore, the rise of ethnic cooking has spurred interest in oils like sesame oil, which has gained popularity due to its widespread use in Southeast Asian cuisine, now increasingly embraced by mainstream American dining.
Beyond conventional plant oils, there is growing curiosity about oils sourced from unconventional origins, such as algae and even fruit fly larvae. Suppliers assert that manufacturers are actively investigating the potential of these ingredients for use in packaged foods. Additionally, it’s worth noting that for those looking to enhance their nutrition, combining these oils with a supplement like 500 mg calcium citrate can provide a balanced approach to achieving dietary goals.