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. 

As partially hydrogenated oils are replaced in foods it is critical to adjust oils choices and their application to minimize oxidation. This is particularly a concern in high heat, repeated use applications such as food service frying applications.

Recent Work:

Maintaining the Quality of Unsaturated Oils in Food Service Frying Processes

Oxidation of unsaturated oils is an important issue as the food industry adjusts food preparation practices, such as frying, that comply with legislation prohibiting the use of partially hydrogenated oils (PHO). This brief review focuses on frying applications and includes a summary of lipid oxidation’s potential effects on health and flavor, as well as strategies to curb lipid oxidation during frying. An infographic is also provided to increase awareness and support informed decision-making.

COMMITTEE MEMBERS
Archer Daniels Midland Company
Cargill, Incorporated
DSM Nutritional Products
The Hershey Company
Mondelēz International

ACADEMIC ADVISOR
Catherine Field, PhD, University of Alberta

GOVERNMENT LIAISON
David Baer, PhD, US Department of Agriculture
Beltsville Human Nutrition Research Center

Best Practices for the Design, Laboratory Analysis, and Reporting of Trials Involving Fatty Acids

Fatty acids are among the most studied nutrients in human metabolism and health. Endogenous fatty acid status influences health and disease via multiple mechanisms. Despite widespread interest, attempts to summarize the results of multiple studies via meta-analyses and systematic reviews have been disappointing, largely because of heterogeneity in study design, sampling, and laboratory and data analyses. This work offers a best practices for fatty acid clinical nutrition and medical studies. This work was presented at NUTRITON 2018 and published in the American Journal of Clinical Nutrition.

Publications

Using an Erythrocyte Fatty Acid Fingerprint to Predict Risk of All-Cause Mortality: the Framingham Offspring Cohort

In this community-based population of 2,240 subjects in their mid-60s, RBC Fatty Acid patterns were as predictive of risk for death during the next 11 years as standard risk factors (age, sex, total cholesterol, HDL cholesterol, hypertension treatment, systolic blood pressure, smoking status, and prevalent diabetes).

Read more about Using an Erythrocyte Fatty Acid Fingerprint to Predict Risk of All-Cause Mortality: the Framingham Offspring Cohort

A Combination of Single Nucleotide Polymorphisms is Associated with the Interindividual Variability in the Blood Lipid Response to Dietary Fatty Acid Consumption in a Randomized Clinical Trial

Blood lipid concentrations display high interindividual variability in response to dietary interventions, partly due to genetics. The study reports combinations of single nucleotide polymorphisms associated with a significant part of the variability in LDL cholesterol and TG concentrations following dietary interventions differing in their fatty acid profiles.

Read more about A Combination of Single Nucleotide Polymorphisms is Associated with the Interindividual Variability in the Blood Lipid Response to Dietary Fatty Acid Consumption in a Randomized Clinical Trial

Common Genetic Variations Involved in the Inter-Individual Variability of Circulating Cholesterol Concentrations in Response to Diets: A Narrative Review of Recent Evidence

The number of nutrigenetic studies dedicated to the identification of single nucleotide polymorphisms (SNPs) modulating blood lipid profiles in response to dietary interventions has increased considerably over the last decade. However, the robustness of the evidence-based science supporting the area remains to be evaluated. The objective of this review was to present recent findings concerning the effects of interactions between SNPs in genes involved in cholesterol metabolism and transport, and dietary intakes or interventions on circulating cholesterol concentrations, which are causally involved in cardiovascular diseases and established biomarkers of cardiovascular health.

Read more about Common Genetic Variations Involved in the Inter-Individual Variability of Circulating Cholesterol Concentrations in Response to Diets: A Narrative Review of Recent Evidence

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IAFNS is supporting one session and two posters at NUTRITION 2019:

Scientific Session: The Many Faces of Personalized Nutrition

Saturday, June 8th, 2019
8:30am - 11:00am
Ballroom I/II

Nutrition tailored to an individual is evolving into a diverse array of options ranging from one-on-one professional engagement to high tech/high touch. Although nutrigenomics to identify health outcome risk potential that might be modified by diet has received a lot of attention, there are many other high potential approaches available and for which the science and application to the public are successfully advancing.

The purpose of this session is to feature a diversity of options in the personalized nutrition tool box. The many faces to be featured range from high tech personalized nutrigenomics and metabolic measures that help determine likely response to dietary choices, to the rapidly developing future of do-it-yourself tools designed to motivate and track behavioral choices.

Watch all videos from this session.

Alison Stieber, PhD, RD, Academy of Nutrition and Dietetics

Personalized dietary management of obesity based on microbial enterotypes - Video
Mads Hjorth, PhD, University of Copenhagen Multi-nucleotide polymorphisms influence cholesterol response differently to dietary fat - Video not available
Itzel Vazquez-Vidal, PhD, University of Manitoba From diagnostics to monitoring, enabling personalized advice and an entry into personalized nutrition - Video
Claude Aebischer, PhD, DSM Can Artificial Intelligence enable dietary behavior change? - Video
Kim Stitzel, MS, RD, American Heart Association Moderated discussion - Video
Barbara Schneeman, PhD, University of California, Davis

This session is supported by the IAFNS Dietary Lipids Committee.

Poster Presentations:

Diet Quality in Overweight/Obese Women: Higher Protein Intake During Weight Loss Expand Saturday, June 8, 2019
12:00 pm - 1:00 pm
Poster #458

Presenting Author: Anna Ogilvie, Rutgers University

This research is supported by the IAFNS Protein Committee.

Omega-3 and Omega-6 Fatty Acid Biomarkers and Sleep Duration: Pooled Analysis from Five Prospective Studies in the Fatty Acids and Outcome Research Consortium (FORCE) Expand Monday, June 10th, 2019
1:45 pm - 2:45 pm
Poster #60

Presenting Author: Rachel Murphy, PhD, University of British Columbia

This research is supported by the IAFNS Dietary Lipids Committee.

Bioactives RIS Group Update:

Monday, June 10th, 2019
5:00pm - 6:00pm
Room 314/315

The IAFNS Standing Committee on Bioactive Recommendations, a group of volunteer experts, will update the American Society for Nutrition Bioactives Research Interest Section on its development of a framework for developing bioactive intake recommendations. The framework is intended to provide a globally relevant process and procedure for translating evidence into consumption recommendations for bioactive dietary components that have demonstrated benefits to human health but do not have documented symptoms of deficiency.

Learn more about the IAFNS Bioactives Committee.

Learn more about NUTRITION 2019.

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Nutrition is the American Society for Nutrition's inaugural flagship meeting. IAFNS is supporting several sessions at Nutrition 2018:

Videos of the NUTRITION 2018 scientific sessions are now available! Click on a session to view the videos.

"The Future of Taste and Health - Converging Areas of Science to Promote Healthy Dietary Patterns" Expand
  • 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
"ASN/Canadian Nutrition Society Session: Ensuring Trust in Nutrition Science" Expand
  • 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.
"Best Practices in Measuring and Reporting Blood Fatty Acids in Human Nutrition Studies" Expand
  • 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
"The Sodium Conundrum" Expand
  • 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
"Neurocognition: The First 1000 Days" Expand

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.

More information about Nutrition 2018 is available here.

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