Applications of Food Science in Implementing Dietary Lipid Recommendations

Abstract

This article discusses examples of how food science is being applied to implement 3 dietary lipid recommendations: (1) reduce intake of trans-fatty acids from industrial sources; (2) increase intake of beneficial (but unstable) long-chain n-3 polyunsaturated fatty acids, such as docosahexaenoic acid; and (3) reduce intake of total fat. In many foods, trans-fatty acids can be replaced with trans-free interesterified fat blends or with trait-enhanced oils. Stabilized docosahexaenoic acid-rich oil can be successfully supplemented into food and beverage products. Fat replacers help consumers reduce their intake of total fat and total calories and thus help consumers achieve and maintain weight loss. These applications are possible with existing technologies

In Brief

Creative food scientists have come a long way in the nutrition engineering of foods that meet lipid recommendations