SACRAMENTO May 25, 2010 New research shows the type of fat is much more important than total fat in determining an individual's risk of heart disease and that there are numerous factors beyond dietary fat that affect one's risk leading to a shift in the age-old dietary fat and heart disease paradigm.
To help food industry professionals gain a current and futuristic perspective of the consumer's knowledge, attitudes and beliefs around dietary fat as well as understand the new research and its potential impact on their products, Dairy Council of California will host a special session at the 2010 Institute of Food Technologists Annual Meeting and Food Expo being held July 17-20 in Chicago.
Titled "Dietary Fat and Heart Disease: Time for a Paradigm Shift?," expert speakers will provide an outline of the epidemiological and clinical research in this area, summarize current U.S. and worldwide recommendations for dietary fat in light of heart disease risk, and provide the food industry with guidelines for what to expect in regards to consumer demand for sources and types of fat in the food supply.
"We want session attendees to walk away with a more complete understanding of factors affecting heart disease risk beyond saturated fat and blood cholesterol levels such as physical activity, body weight, blood pressure and adequate consumption of essential nutrients," said Lori Hoolihan, Ph.D., R.D., Dairy Council of California research specialist and coordinator of the session. "By the end of the session food industry professionals will have a clearer understanding of how this diet-heart disease paradigm is shifting and what they can do to optimize their product development and marketing opportunities."
Research specialists scheduled to speak during the session include:
|Contact: Jessica Northrup|
Dairy Council of California