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.
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.
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
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.
Projects Supported by the Committee:
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
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.
Summarizes evidence and expert opinions regarding the potential for reviewing DRI values for EPA and DHA and cardiovascular disease risk and early development.
Recommendations for fatty acid best practices to facilitate design, review, and evaluation of studies with the intention of improving study reproducibility are presented.
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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