Modeling the Impact of High-Oleic Soybean, Sunflower, and Canola Oils on Fatty Acid Intakes
Food production affords opportunities to select from a variety of commercially available fats/oils to achieve specific functional product characteristics. Widespread changes in the food supply, even if small for individuals, can shift population intakes and potentially modify cardiovascular risk. Modeling changes in advance of widespread commercial adoption can be used to predict the upper potential and lead to informed choices. The aim of this project is to model a scenario in which high oleic oils replace comparable vegetable oils at high levels in order to estimate potential changes to fatty acid intakes and cardiovascular risk in the US population.
Institution: Creme Global Ltd
Principal Investigator: Conor McGauran
Year Awarded: 2016
Learn more about the IAFNS Dietary Lipids Committee.
