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
Moving Beyond “Good Fat, Bad Fat”: The Complex Roles of Dietary Lipids in Cellular Function and Health
Advances in Nutrition, 2012
Integrating the Totality of Food and Nutrition Evidence for Public Health Decision Making and Communication
Critical Reviews in Food Science and Nutrition, 2010
An overview of epidemiological methods, and case-study examples of how weak associations have been incorporated into decision making for nutritional recommendations
Integrating the Totality of Food and Nutrition Evidence for Public Health Decision Making and Communication
Critical Reviews in Food Science and Nutrition, 2010
This article, published in Critical Reviews in Food Science and Nutrition (2010;50 Suppl 1:1–8), defines three clear strategies for the use of weak associations when making nutritional recommendations.
Towards Establishing Dietary Reference Intakes for Eicosapentaenoic (EPA) and Docosahexaenoic Acids (DHA)
Journal of Nutrition, 2009
This paper, published in the Journal of Nutrition (2009;139:804S–819S), summarizes a workshop sponsored by the Dietary Lipids Committee that presented the current scientific understanding of the impact of dietary EPA and DHA on cardiovascular, neurocognitive, and cancer outcomes.
Dietary Fatty Acids, Hemostasis, and CVD Risk
Journal of the American Dietetic Association, 2004
This article, published in the Journal of the American Dietetic Association (2004;104:410-419; quiz 492), describes relationships between dietary fatty acids, hemostasis, and CVD risk. The article is approved by the American Dietetic Association for continuing education credits.
Read more about Dietary Fatty Acids, Hemostasis, and CVD Risk
Events
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