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IFT session looks at changes in dietary fat and heart disease paradigm
Date:5/24/2010

involved in establishing the dietary fat and fatty acid recommendations, and new research on effects of diet on risk factors for coronary heart disease that may impact future recommendations.

  • Mark Pereira, Ph.D., associate professor, Division of Epidemiology & Community Health, University of Minnesota. Dr. Pereira will present the epidemiological research on influence of diet on atherosclerosis progression, looking at specific nutrients such as carbohydrate, total fat, and saturated, monounsaturated and polyunsaturated fats. Evidence will be presented indicating the diet-heart paradigm is modified by dietary components including omega-3 fatty acids, trans fatty acids, types of carbohydrates and food including nuts, legumes, dairy products, fruits and vegetables. He will also review the new World Health Organization/Food and Agriculture Organization dietary fat recommendations.

  • Roger Clemens, Ph.D., associate director, Regulatory Science Program, School of Pharmacy, University of Southern California. Dr. Clemens' presentation will focus on application of the changing dietary fat-heart disease paradigm to the food industry. After years of providing the consumer low-fat and non-fat products to reduce risk of heart disease, how should food manufacturers respond to the changing nutritional environment around dietary fats?

    Cindy Schweitzer, Ph.D., technical director, Global Dairy Platform, will moderate the session which will take place on Monday, July 19 from 1:30 to 3 p.m. in room S403ab in the Chicago Convention Center.


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  • Contact: Jessica Northrup
    jn@nstpr.com
    619-302-0833
    Dairy Council of California
    Source:Eurekalert

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