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There is more evidence to keep trans fats out of the food supply. New research illustrates the mechanism that dietary trans fats cause arthrosclerosis.
The Mechanism by which Dietary Trans Fats Cause Atherosclerosis
A recent article published in The Journal of Nutritional Biochemistry has explored the mechanism trans fat has in atherosclerosis.
New research shows antioxidants can hinder acrylamide formation.
The Effect of Antioxidants on Elimination and Formation of Acrylamide in Model Reaction Systems
A recent article published in the Journal of Hazardous Materials has found a connection between antioxidants and their ability to inhibit acrylamide formation.
2010 U.S. Dietary Guidelines Advisory Committee Releases Report
A comprehensive scientific advisory report to drive the 2010 Dietary Guidelines for Americans was released June 15, 2010.
The report, released by the U.S. Dietary Guidelines Advisory Committee encourages restaurants and the food industry to offer health-promoting foods that are low in sodium; limited in added sugars, refined grains and solid fats; and served in smaller portions. The quality of fat in the American diet is addressed to focus on health-promoting oils. Current evidence suggests the type of fat is more important in decreasing heart disease risk than the total amount of fat in the diet.
Global Nutrition Experts Discuss Dietary Fat Quality
Summary Statement of the International Expert Meeting: Health Significance of Fat Quality of the Diet. Barcelona, Spain, February 1-2, 2009.
Leading nutrition experts met to discuss the critical importance fat quality has on health.