The Committee on Dietary Lipids addresses emerging issues and trends associated with dietary fats and oils to inform evidence-based nutrition guidance and to improve human health.
Why is this research valuable?
The committee addresses issues related to emerging lipid nutrition science, developing evidence to think differently about the role of dietary lipids in health and disease. In the past this research has focused on assessment of dietary intake, cardiovascular health, and inflammation, the latter of which is thought to relate to multiple disease processes.
Best Practices for the Design, Laboratory Analysis, and Reporting of Trials Involving Fatty Acids
This work was presented at Nutrition 2018 and published in the American Journal of Clinical Nutrition.
Archer Daniels Midland Company
DSM Nutritional Products
The Hershey Company
Catherine Field, PhD, University of Alberta
David Baer, PhD, US Department of Agriculture
Beltsville Human Nutrition Research Center
Projects Supported by the Committee:
Recommendations for fatty acid best practices to facilitate design, review, and evaluation of studies with the intention of improving study reproducibility are presented.
Specific recommendations are provided to help increase the impact of nutrition research on future dietary guidance, policy, and regulatory issues, particularly in the area of lipids.
Although interesterified fat production is a feasible and economically viable solution for replacing dietary TFAs, outstanding questions must be answered.
Canadian Nutrition Society Workshop: The Omega-3’s EPA & DHA, A Case Study.
IAFNS is supporting one session at the American Society for Nutrition’s NUTRITION 2019 meeting.
The 4th Australian Lipid Meeting aims to bring together lipid researchers from different fields to discuss their work, current technology, and facilitate cross-disciplinary collaboration.
IAFNS supported several sessions at ASN’s NUTRITION 2018
13th Congress of the International Society for the Study of Fatty Acids and Lipids (ISSFAL)
- Lay of the Taste Land - Taste Evolution, Mechanisms, and Functions
Gary Beauchamp, PhD, Monell Chemical Senses Center
- Non-Mechanistic Determinants of the Taste Experience: How Culture, Environment, and Habit Influence Taste
John Hayes, PhD, The Pennsylvania State University
- Sensory Properties of Food and Implications for Food Choice
Chris Simons, PhD, Ohio State University
- Improving the Nutritional Profile of Products While Maintaining Taste: Industry Perspective
Jane Leland, PhD, Consultant
- Modifying Consumer Preference to Improve Dietary Choices
Debra Zellner, PhD, Montclair State University
- What Do We Know About Taste and Food Choice?
Naomi Fukagawa, PhD, USDA ARS Beltsville Human Nutrition Research Center
- Session Chair
James House, PhD, University of Manitoba
- Best Practices in Nutrition Science to Earn and Keep the Public's Trust
Patrick Stover, PhD, Texas A&M
- Report from the Scientific Integrity Consortium: Principles & Best Practices
Catherine Woteki, PhD, Iowa State University
- Using Risk of Bias Domains to Identify Opportunities for Improvement in Food- and Nutrition-related Research: An Evaluation of Research Type and Design, Year of Publication, and Source of Funding
Esther Myers, PhD, RD, FADA, EF Myers Consulting, Inc. This talk was supported by the IAFNS Assembly on Scientific Integrity.
- Overview: The Need for Guidelines and the Process
J. Thomas Brenna, PhD, University of Texas at Austin
- Study Design and Interpretation
Melanie Plourde, PhD, Université de Sherbrooke
- Laboratory Analysis and Reporting
Peter Jones, PhD, University of Manitoba
- Introduction and Session Overview
Moderator/Session Chair: Christine Taylor, PhD, FDA (retired)
- Relationship of Sodium and Potassium to Chronic Disease: AHRQ Systematic Review
Janet de Jesus, MS, RD, HHS, Office of Disease Prevention and Health Promotion
- Developing Guidance for Inclusion of Chronic Disease Endpoints in DRIs: Implication for Sodium and Potassium
Marian Neuhouser, PhD, RD, Fred Hutchinson Cancer Research Center
- Overview of FDA Sodium Reduction Guidance
Christine Taylor, PhD, FDA (retired)
- Progress in Sodium Reduction by the Food Industry
Joshua Anthony, PhD, MBA, The Campbell Soup Company
This symposium aims to highlight recent scientific discoveries addressing how availability of distinct nutrients, along with genetic differences in nutrient metabolism capacity, affect the elaborate cellular and molecular processes that take place during brain development, focusing on basic science and clinically-‐relevant scientific advances.Symposium Chair:
Christopher Lynch, PhD, NIH, Director, Office of Nutrition Research
Chief, Nutrition Research Branch Development of the Brain During the First 1000 Days of Life:
Lisa Freund, PhD, Eunice Kennedy Shriver National Institute Child Health and Human Development Iron: A Key Nutrient and a Paradigm of Nutrient-Brain Interactions:
Michael Georgieff, MD, University of Minnesota The Relation Between Maternal Genotype, Lipid Intake and Metabolism, and Infant and Toddler Cognitive Performance:
Carol Cheatham, PhD, UNC Chapel Hill Nutrition Research Institute The Impact of Maternal Choline Metabolism on Brain Development:
Steven Zeisel, MD, PhD, UNC Chapel Hill Nutrition Research Institute
This session was supported in part by IAFNS's Emerging Science Program.
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