The new beans could help the image of the biotechnology industry because they are among the first genetically engineered crops with a trait that benefits consumers, as opposed to farmers. Despite industry promises to create better-tasting or more nutritional foods, virtually all the biotech crops introduced since 1996 have been aimed at helping farmers control weeds and insects. That has made it easier for various consumer interest groups to oppose the crops.

“We have been told if we have a product that is beneficial to consumers it will be much more acceptable,” said John Becherer, chief executive of the United Soybean Board, which funds research using money collected from farmers.

The board is putting $60 million into the development and marketing of the altered beans in an effort to stem losses that soybean oil has suffered to palm oil and canola oil as concerns about trans fats have mounted. Its market share could decline even further if the F.D.A. proposal takes effect.

Soybean oil turns rancid relatively quickly, limiting the shelf life of foods containing it and requiring restaurants to change their frying oil frequently. To make it last longer, and also to solidify it for use in baked goods, the oil can be treated with hydrogen gas. But that process, partial hydrogenation, also creates trans fats.

In 2003, the F.D.A. announced that food products containing artificial trans fats would have to be labeled starting in 2006. And some cities, starting with New York in 2005, have told restaurants to avoid trans fats.