The U.S. Food and Drug Administration (FDA) last month announced it would exercise enforcement discretion over two qualified health claims characterizing the relationship between the reduced risk of coronary heart disease (CHD) and the consumption of oleic acid in edible oils (containing at least 70 percent of oleic acid per serving) when consumed in place of saturated fats (SFA). Oleic acid is the most common monounsaturated fatty acid (MUFA) and can be found naturally in numerous food sources, including edible oils, meat, cheese, nuts, seeds, eggs, pasta, milk, olives, and avocados. Oleic acid has been used as food or as components of food, such as olive oil, by man for many years, and has been approved as a direct additive to foods.