Soybean oil is produced from soybeans. It is one of the most significant and heavily used edible oils in the world. It has a very high smoke point and is popular for use in frying.
Soybean oil contains an average of 16% saturated fatty acids; 24% monounsaturated oleic acid; 50% polyunsaturated omega-6 linoleic acid; 7% polyunsaturated omega-3 linolenic acid. In a study of rats with induced, existing tumors fed soybean oil, palm oil, or hydrogenated soybean oil, soybean oil caused the greatest number of tumors and the most severe tumor growth. See: Linoleic acid, Oleic acid.
Soybean oil, unless certified organic, is likely to be produced from GMO soybeans. Soybean oil is typically highly refined and unlikely to contain soy protein allergens, but caution should be exercised if sensitive. See: Soy.
Salad dressing, salad oil, vegetable oil, margarine, sauces, marinades, processed foods, fried foods
Journal of Allergy and Clinical Immunology