Fatty Acids: A Perfect Proportion Paradigm
Session Track: Healthier Living
Session Date: Thursday, February 28, 2013; 9:15 - 10:15 a.m.
This session will frame a new paradigm for developing healthier products that “function” in the body for health but also maintain taste and stability. The latest research in both human nutrition research and food science shows that specific fatty acids perform differently both in the body and in food products. Various fatty acids affect metabolic endpoints in the body differently and play differing roles in reducing the risks of heart disease. Emerging data is seeing some influence on the risk of diabetes, along with adiposity and weight management. Through this session, you will discover emerging nutrition research showing the different roles various fatty acids play in human health. You’ll also explore the optimal proportion of fatty acids needed to successfully produce different food products that still need to have healthier profiles. Finally, you’ll understand how foods can be developed that combine fatty acid functionality for optimal health and taste.
, Ph.D., R.D., Distinguished Professor, Department of Nutritional Sciences, The Pennsylvania State University
, M.S., Director, Global Healthy Oils R&D, Dow AgroSciences