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2012 Interesterified Fats Workshop

Washington, DC, USA
June 1, 2012

Program

To download the program, click here.

Presentations

Food science and intake assessment: Replacing trans fats and lowering saturated fats in the diet
Trends in interesterification of fats and oils
Alejandro Marangoni, University of Guelph
PDF | Video

Estimating potential intakes
Dave Baer, United States Department of Agriculture
PDF | Video

The impact of IE fats on health – Post-prandial effects
Digestion and absorption
Philip Howles, University of Cincinnati
PDF | Video

Inflammatory markers, impacts on satiety
Philip Howles, University of Cincinnati
PDF | Video

Post-prandial effects on hemostatic markers, lipoprotein metabolism and plasma concentration, glycemic control
Thomas Sanders, King’s College London
PDF | Video

The impact of IE fats on health – Chronic/fasting effects
Inflammatory and hemostatic markers, impacts on satiety
Dave Baer, United States Department of Agriculture
PDF | Video

The long-term effects of triacylglycerol structure on fasting concentrations of serum lipids and lipoproteins
Ronald Mensink, Maastricht University
PDF | Video

Modified triglyceride structure and glucose metabolism
K.C. Hayes, Brandeis University
PDF | Video

This workshop was supported by the ILSI North America Committee on Dietary Lipids.