Understanding the complexity of trans fatty acid reduction in the American diet: American Heart Association Trans Fat Conference 2006: report of the Trans Fat Conference Planning Group.
A 2-day forum was convened to discuss the current status and future implications of reducing trans fatty acids without increasing saturated fats in the food supply while maintaining functionality and consumer acceptance of packaged, processed, and prepared foods. Attendees represented the agriculture and oilseed industry and oil processing, food manufacturing, food service, government, food technology, and health and nutrition disciplines. Presentations included food science behind fatty acid technology, the health science of dietary fatty acids, alternatives to trans fatty acids, and the use of alternatives in food manufacturing and food service. The reduction of trans fatty acids in the food supply is a complex issue involving interdependent and interrelated stakeholders. Actions to reduce trans fatty acids need to carefully consider both intended and unintended consequences related to nutrition and public health. The unintended consequence of greatest concern is that fats and oils high in saturated fats, instead of the healthier unsaturated fats, might be used to replace fats and oils with trans fatty acids. Many different options of alternative oils and fats to replace trans fatty acids are available or in development. Decisions on the use of these alternatives need to consider availability, health effects, research and development investments, reformulated food quality and taste, supply-chain management, operational modifications, consumer acceptance, and cost. The conference demonstrated the value of collaboration between the food industry and health and nutrition professionals, and this conference model should be used to address other food development, processing, and/or technology issues.
Eckel
Robert H
RH
University of Colorado at Denver and Health Sciences Center, USA.
Borra
Susan
S
Lichtenstein
Alice H
AH
Yin-Piazza
Shirley Y
SY
D000572:American Heart Association; D002318:Cardiovascular Diseases / Q000209:etiology / Q000517:prevention & control; D003258:Consumer Behavior; D003296:Cooking / Q000379:methods; D004041:Dietary Fats / Q000009:adverse effects*; D004042:Dietary Fats, Unsaturated; D005247:Feeding Behavior; D005502:Food / Q000592:standards*; D019649:Food Industry / Q000191:economics / Q000592:standards / Q000706:statistics & numerical data / Q000639:trends; D005519:Food Preservation; D006358:Hot Temperature; D006801:Humans; D006865:Hydrogenation; D012147:Restaurants; D044242:Trans Fatty Acids / Q000009:adverse effects* / Q000032:analysis; D014481:United States; D014486:United States Food and Drug Administration
D004041:Dietary Fats; D004042:Dietary Fats, Unsaturated; D044242:Trans Fatty Acids