| 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. | |
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MedLine Citation:
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PMID: 17426064 Owner: NLM Status: MEDLINE |
Abstract/OtherAbstract:
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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. |
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Authors:
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Robert H Eckel; Susan Borra; Alice H Lichtenstein; Shirley Y Yin-Piazza; |
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Publication Detail:
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Type: Congresses Date: 2007-04-10 |
Journal Detail:
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Title: Circulation Volume: 115 ISSN: 1524-4539 ISO Abbreviation: Circulation Publication Date: 2007 Apr |
Date Detail:
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Created Date: 2007-04-24 Completed Date: 2007-05-31 Revised Date: 2008-11-21 |
Medline Journal Info:
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Nlm Unique ID: 0147763 Medline TA: Circulation Country: United States |
Other Details:
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Languages: eng Pagination: 2231-46 Citation Subset: AIM; IM |
Affiliation:
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University of Colorado at Denver and Health Sciences Center, USA. |
Export Citation:
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APA/MLA Format Download EndNote Download BibTex |
| MeSH Terms | |
Descriptor/Qualifier:
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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:
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0/Dietary Fats; 0/Dietary Fats, Unsaturated; 0/Trans Fatty Acids |
| Comments/Corrections | |
Erratum In:
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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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