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ARS Home » Northeast Area » Boston, Massachusetts » Jean Mayer Human Nutrition Research Center On Aging » Research » Publications at this Location » Publication #211613
Title: Understanding the Complexity of Trans Fatty Acid Reduction in the American Diet

Author
item ECKEL, ROBERT - UNIVERSITY OF COLORADO
item BORRA, SUSAN - INT. FOOD INFO COUNCIL
item Lichtenstein, Alice
item YIN-PIAZZA, SHIRLEY - AMERICAN HEART ASSOC.

Submitted to: Circulation
Publication Type: Proceedings
Publication Acceptance Date: 3/1/2007
Publication Date: 4/10/2007
Citation: Eckel, R.H., Borra, S., Lichtenstein, A.H., Yin-Piazza, S. 2007. Understanding the Complexity of Trans Fatty Acid Reduction in the American Diet. Circulation. 115: 2220-2235.

Interpretive Summary: A 2-day forum was convened to discuss the current status and future implications of reducing trans fatty acids withoutincreasing saturated fats in the food supply while maintaining functionality and consumer acceptance of packaged, processed, andprepared 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.

Technical Abstract: A 2-day forum was convened to discuss the current status and future implications of reducing trans fatty acids withoutincreasing saturated fats in the food supply while maintaining functionality and consumer acceptance of packaged, processed, andprepared 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.