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.