The Lipids Committee addresses emerging issues and trends associated with dietary fats and oils to inform evidence-based nutrition guidance and to improve human health.
Research Focus Areas
- Address questions related to the role of fat and its dietary sources in popular diets, as well as public health recommended eating patterns.
- Evaluate genotype and/or phenotype data from existing and emerging sources on how individuals respond differently to specific lipids, including on nutrient status and on health outcomes.
- Support evidence-based decision making on changes in the dietary fats and oils applications in the food supply that have perceived or potential health effects.
COMMITTEE MEMBERS
Archer Daniels Midland Company
Cargill, Incorporated
DSM-Firmenich
Mondelēz International
ACADEMIC ADVISOR
Catherine Field, PhD, University of Alberta
GOVERNMENT LIAISON
David Baer, PhD, US Department of Agriculture
Beltsville Human Nutrition Research Center
Recent Work:
Maintaining the Quality of Unsaturated Oils in Food Service Frying Processes
Oxidation of unsaturated oils is an important issue as the food industry adjusts food preparation practices, such as frying, that comply with legislation prohibiting the use of partially hydrogenated oils (PHO). This brief review focuses on frying applications and includes a summary of lipid oxidation’s potential effects on health and flavor, as well as strategies to curb lipid oxidation during frying. An infographic is also provided to increase awareness and support informed decision-making.
Long-chain omega-3’s (DHA & EPA)
- NUTRITION 2023 session on “It’s Time to Quantify Intake Recommendations for Dietary Bioactives” featured three bioactives, including quantifying intakes for long-chain omega-3’s (DHA & EPA) for full-term pregnancy (click here for the session overview). This supports a broader strategy to support science-based health messaging about dietary components that do not currently have established minimum intake recommendations.
Projects Supported by the Committee:
Publications
Using an Erythrocyte Fatty Acid Fingerprint to Predict Risk of All-Cause Mortality: the Framingham Offspring Cohort
American Journal of Clinical Nutrition, 2021
Restricted Carbohydrate Diets Below 45% Energy are not Associated with Risk of Mortality in the National Health and Nutrition Examination Survey, 1999–2018
Nutritional Epidemiology, 2024
Dietary strategies, such as restricting carbohydrate intake, are becoming popular strategies for improving health status.
PUFA ω-3 and ω-6 Biomarkers and Sleep: A Pooled Analysis of Cohort Studies on Behalf of the Fatty Acids and Outcomes Research Consortium (FORCE)
American Journal of Clinical Nutrition, 2022
In a pooling analysis of 12 studies from 5 countries, higher blood/tissue concentrations of very long chain omega-3 fatty acids (EPA + DPA + DHA and DHA alone) were associated with lower odds of long sleep duration. These findings highlight the importance of continued study of n-3 PUFAs given the public health implications of poor sleep.
Fat Intake Modifies the Association between Restricted Carbohydrate Diets and Prevalent Cardiometabolic Diseases among Adults in the United States: National Health and Nutrition Examination Survey, 1999–2018
Current Developments in Nutrition, 2023
This study evaluates cross-sectional relationships between carbohydrate restricted diets and cardiometabolic diseases in adult Americans, specifically comparing how amount and type of fat affects the relationship. Diets with carbohydrate intake below recommended amounts were associated with prevalence of cardiometabolic disease.
Dietary Reference Intakes Based on Chronic Disease Endpoints: Outcomes from a Case Study Workshop for Omega 3’s EPA and DHA
Applied Physiology, Nutrition and Metabolism, 2021
Summarizes evidence and expert opinions regarding the potential for reviewing DRI values for EPA and DHA and cardiovascular disease risk and early development.
Events
IAFNS Dietary Lipids Committee Meeting
March 19, 2024
Virtual, Event
The IAFNS Dietary Lipids Spring Committee Meeting will be held March 19, from 10:00 a.m. -12:oo p.m.