Virtual, Event
April 2, 2026
12:00 pm – 1:00 pm
In the United States, attention and confusion about the role of unsaturated fat-containing foods in the diet is being fueled by debate among some prominent health decision-makers, along with a proliferation of misinformation from media influencers, particularly about polyunsaturated fats. As a result, there is an abundance of conflicting messages about the health impact of unsaturated fats and which foods to eat as well as limit.
This webinar series was targeted to health professionals addressing patient and client questions about whether to eat foods containing primarily unsaturated fats as part of a healthy dietary pattern.
Part 2 of the series covers practical applications of unsaturated fats in health promoting dietary patterns.
Speakers:
“Sources and Stability of Unsaturated Fatty Acids in Foods”
Eric Decker, PhD, University of Massachusetts, Amherst
“Practical Application of Unsaturated Fats in Healthy Promoting Dietary Patterns”
Andrea Glenn, MSc, RD, PhD, New York University
Part 1 of the series addresses the scientific basis for eating foods rich in unsaturated fats.
This webinar was supported by IAFNS Dietary Lipids Committee.