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
Creative food scientists have come a long way in the nutrition engineering of foods that meet lipid recommendations
J. Edward Hunter, PhD, is an adjunct professor of chemistry at Xavier University in Cincinnati, Ohio. Previously, he was an adjunct professor of chemistry at the University of Cincinnati, and before that, he was a staff scientist at the Procter & Gamble Company (P&G) in Cincinnati. At P&G, he provided nutrition support for the company's food brands, focusing primarily on the health effects of dietary fats. He has published articles and presented talks at professional meetings on dietary fats in relation to health.
This article is based on the author's presentation on this topic at the Experimental Biology Meeting, New Orleans, Louisiana, April 22, 2009.
Disclosure: The author has no funding or conflicts of interest to disclose.
Correspondence: J. Edward Hunter, PhD, Department of Chemistry, Xavier University, 3800 Victory Pkwy, Cincinnati, OH 45207-4221 (email@example.com).