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Hot Topics Symposia

 

Saturated Fat in the Diet: Where Do Formulators Go From Here?

May 4, 2015 | 8:10–11:00 am

Organizers: Carol J. Lammi-Keefe, Louisiana State University, USA; and Neil Widlak, Retired USDA, USA

 

For decades, the food industry has put considerable effort into formulating and developing foods that are low in total fat and saturated fat.  This made sense in light of US dietary guidelines recommending that people limit their consumption of saturated fat to reduce the risk of coronary heart disease. However, recent science-based evidence questions the association between saturated fats and coronary heart disease. Because of these questions, food formulators and researchers wonder if reducing total dietary fat in general and saturated fat in particular should still be a priority.
 
To examine current thinking on dietary fats, three prominent researchers will review and discuss the most recent epidemiological and clinical evidence.

 

8:15 am   Opening Remarks
8:20 am   Evolving Evidence on the Role Dietary Saturated Fat Intake and Heart Disease Prevention
Peter J. Huth, PJH Nutrition Science, LLC, USA
8:40 am     Saturated Fat and Risk of Heart Disease: Optimizing Types of Fat Rather Than Reducing Total Fat
Frank Hu, Harvard School of Public Health, USA
9:10 am   Where Are We With Diet and Heart Disease Prevention?
Ernst Schaefer, Tufts University, USA 
9:40 am    Networking Break 
10:20 am    Moderated Panel Q & A    
     

 


 

Outlook on Healthy Oils: New Policies, Functions and Innovations

May 4, 2015 | 8:15–11:20 am

Organizer: Patricia Kearney, MEd, RD, President, PMK Associates, Inc., USA

 

The applications landscape for healthier oils is changing rapidly and it is vital for product developers to understand the drivers shaping the future marketplace. Fats and oils comprise about one third of our daily calories and expectations are growing that products will be able to optimize functionality, both in the human body and in the product. Emerging science on specific fatty acids is showing new health benefits and new generation oils and processes are making product improvements possible that will comply with upcoming regulatory requirements on trans and saturated fats and labeling issues. In addition, both scientists and non-scientists need to understand the larger implications of the science report for the 2015 US Dietary Guidelines that will address larger scope issues such as the sustainability of the world's food supply as well as nutrition.

 

8:15 am   Opening Remarks
8:25 am  

A New Nutritional View of Fatty Acids
Peter Jones, PhD, University of Manitoba, Richardson Centre for Functional Foods and Nutraceuticals, Canada

8:50 am   

Healthier Oils: New Tools for the Trade
Michelle Peitz, ADM, USA

9:15 am  

Targeted Solutions with New Generation Oils
Roger Daniels, Stratas Foods, USA

9:40 am   Networking Break 
10:20 am  

Outlook on New Dietary Guidelines and Regulatory Policy
Barbara Schneeman, PhD, RD, UC Davis, (Formerly FDA), USA 

10:45 am  

Innovation Provides the Pathway to Sustainability
David Dzisiak, Dow AgroSciences, USA 

11:10 am    Moderated Panel Q & A
11:20 am    Adjourn
     

 


 

Research on Fatty Acids in Human Health and Function

May 4, 2015 | 8:10–10:40 am 

Organizer: Richard Sharpee, PhD, President, Natural Health Research Institute, USA

 

This session “Research on Fatty Acids in Human Health and Function has a strong focus and rationale representing some of the most exciting contemporary topics. These will focus on human health and function as modified by a family of omega-3 fatty acids. Speakers will address how omega-3 fatty acids remain the cornerstone of health; further supported by research showing how diet and lifestyle affect lipoprotein balance in the body and how an imbalance affects heart health as well as neurocognitive function.  New research will discuss the importance of ketone metabolism, especially acetate in health.

 

8:10 am   Opening Remarks
8:20 am   Omega-3 Fatty Acids: Crisis and Opportunity 
Bruce Holub, PhD, Professor Emeritus, University of Guelph, Canada
8:40 am     Personalized Diet & Lifestyle Interventions on Lipids and Lipoproteins 
Lu Qi, PhD, Associate Professor, Harvard School of Public Health, USA
9:00 am   Fatty Acids: Role in Heart Disease Prevention 
Marie-Pierre St-Onge, PhD, Assistant Professor, Columbia University, USA
9:20 am    Role of Dietary Fatty Acids in Mood Disorders and Neurocognitive Function
Robert McNamara, PhD, Associate Professor of Psychiatry & Behavioral Neuroscience, University of Cincinnati College of Medicine, USA
9:40 am    Networking Break 
10:20 am      Acetate: Metabolism of the Forgotten Ketone Body 
Aryan Namboodiri, PhD, Research Professor, Uniformed Services University Health Sciences, USA


 


 

Submission Information

Interested in organizing a Hot Topic session?  Submit as early as possible for optimal consideration during the review process.  Submissions will be accepted until March 6, 2015

 

For submission information, please contact Ellen Snipes, AOCS Meetings Specialist at ellen.snipes@aocs.org.

 

 

2015 Hot Topic Submission Form

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