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
Video

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

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

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

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

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

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

This workshop was supported by the IAFNS Committee on Dietary Lipids.