Document Detail


Understanding the complexity of trans fatty acid reduction in the American diet: American Heart Association Trans Fat Conference 2006: report of the Trans Fat Conference Planning Group.
MedLine Citation:
PMID:  17426064     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
A 2-day forum was convened to discuss the current status and future implications of reducing trans fatty acids without increasing saturated fats in the food supply while maintaining functionality and consumer acceptance of packaged, processed, and prepared foods. Attendees represented the agriculture and oilseed industry and oil processing, food manufacturing, food service, government, food technology, and health and nutrition disciplines. Presentations included food science behind fatty acid technology, the health science of dietary fatty acids, alternatives to trans fatty acids, and the use of alternatives in food manufacturing and food service. The reduction of trans fatty acids in the food supply is a complex issue involving interdependent and interrelated stakeholders. Actions to reduce trans fatty acids need to carefully consider both intended and unintended consequences related to nutrition and public health. The unintended consequence of greatest concern is that fats and oils high in saturated fats, instead of the healthier unsaturated fats, might be used to replace fats and oils with trans fatty acids. Many different options of alternative oils and fats to replace trans fatty acids are available or in development. Decisions on the use of these alternatives need to consider availability, health effects, research and development investments, reformulated food quality and taste, supply-chain management, operational modifications, consumer acceptance, and cost. The conference demonstrated the value of collaboration between the food industry and health and nutrition professionals, and this conference model should be used to address other food development, processing, and/or technology issues.
Authors:
Robert H Eckel; Susan Borra; Alice H Lichtenstein; Shirley Y Yin-Piazza;
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Publication Detail:
Type:  Congresses     Date:  2007-04-10
Journal Detail:
Title:  Circulation     Volume:  115     ISSN:  1524-4539     ISO Abbreviation:  Circulation     Publication Date:  2007 Apr 
Date Detail:
Created Date:  2007-04-24     Completed Date:  2007-05-31     Revised Date:  2008-11-21    
Medline Journal Info:
Nlm Unique ID:  0147763     Medline TA:  Circulation     Country:  United States    
Other Details:
Languages:  eng     Pagination:  2231-46     Citation Subset:  AIM; IM    
Affiliation:
University of Colorado at Denver and Health Sciences Center, USA.
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MeSH Terms
Descriptor/Qualifier:
American Heart Association
Cardiovascular Diseases / etiology,  prevention & control
Consumer Satisfaction
Cookery / methods
Dietary Fats / adverse effects*
Dietary Fats, Unsaturated
Food / standards*
Food Habits
Food Industry / economics,  standards,  statistics & numerical data,  trends
Food Preservation
Hot Temperature
Humans
Hydrogenation
Restaurants
Trans Fatty Acids / adverse effects*,  analysis
United States
United States Food and Drug Administration
Chemical
Reg. No./Substance:
0/Dietary Fats; 0/Dietary Fats, Unsaturated; 0/Trans Fatty Acids
Comments/Corrections
Erratum In:
Circulation. 2008 Feb 5;117(5):e153
Circulation. 2007 June 26;115(25):e650

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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