Frito-Lay follows sound science to help shape the approach to the oils used in its products. This approach often results in Frito-Lay making hallmark changes to improve the health profile of its products well ahead of other food companies.

• In 1987, Frito-Lay removed palm oil from all snack chips as research began to link saturated fat to heart disease; the food industry followed a number of years later.
• Frito-Lay led the industry in 2003 by being the first major food company to eliminate trans fats from its entire snack chip portfolio by converting Cheetos®, Doritos®, and Tostitos® snacks to corn oil, a healthier oil. All of the company’s chips have 0 grams of trans fat per serving.
• In 2006, Frito-Lay reduced the saturated fat in its potato chips and crisps brands – Lay’s®, Ruffles® and Lay’s Stax® – by more than 50 percent by switching to sunflower oil. Frito-Lay’s corn products are also made with sunflower and corn oils.

These healthier oils, such as sunflower oil and corn oil, now used in all Frito-Lay snack chips, are high in polyunsaturated and monounsaturated fats that have been proven to reduce LDL (bad) cholesterol and maintain HDL (good) cholesterol levels, which have been associated with a reduction in the risk for heart disease.