SUPPLEMENT
Executive Summary1–3 Eric A Decker4* and Maureen L Storey5 4
ABSTRACT
The impact of dietary fats and oils on health continues to be a controversial subject. In addition, the ability of the food industry to freely alter the fat content and composition of foods to meet dietary recommendations is limited by how these food components affect food quality and stability. Therefore, a recent workshop was held to bring together food and nutrition scientists to highlight nutritional research and product innovations that explore the nutritional impact of fatty acids in the food supply. The latest research on metabolic responses and health benefits associated with foods made with new nutritional and functional oils was discussed, along with a detailed look at how science-based advances in preparation methods and processing technologies affect the nutrient profile of food products, including potato products. Additional discussion was provided on how oil innovations align with dietary guidance and policy. This supplement issue presents articles on those presentations. Adv Nutr 2015;6:288S–292S. Keywords:
fat, oils. innovation, dietary guidance, food policy, trans fat, potato
Executive Summary The University of Massachusetts, Amherst, convened a scientific roundtable entitled “Fats and Oils: Where Food Function Meets Health,” in Chicago, IL, 18–19 November 2013. Leading food and nutrition scientists highlighted research and product innovations and the nutritional impact of FAs in the food supply. The latest research on metabolic response and health benefits associated with foods made with new nutritional and functional oils was discussed, along with a detailed look at how science-based advances in preparation methods and processing technologies affect the nutrient profile of these oils with various carriers, including the white potato, on dietary quality. Additional presentations discussed how oil innovations align with dietary guidance and policy. The 11 roundtable presentations were interspersed with 4 discussion periods with reaction from discussion panels. Topics addressed at the roundtable included the following: sensory science of fats in the diet; nutrition science on FAs
and health; dietary fat, FAs, and inflammation; intake of fats and saturated and trans fatty acids (TFAs)6 from potatoes; the development of the solid fat and added sugars (SoFAS) concept; macronutrient composition, satiety, and obesity; challenges of using healthy fats in foods and new fats in the food supply; designing reduced-fat foods; constructing a healthy diet based on dietary recommendations; science-based regulatory and policy considerations; and developing and communicating dietary guidance for the public. At the end of the conference, the full group discussed key points and research priorities. The presenters were asked to submit manuscripts based on their presentations for publication in this supplement. Presenters at the conference who submitted manuscripts to this special edition include the following:
· · · ·
1
Published in a supplement to Advances in Nutrition. Presented at the University of Massachusetts Roundtable on "Fats and Oils: Where Food Function Meets Health" held in Chicago, IL, 18–19 November 2013. The roundtable was sponsored by the University of Massachusetts and supported by an unrestricted grant from the Alliance for Potato Research and Education. The nonindustry roundtable speakers received travel funding and an honorarium for participation in the meeting and manuscript preparation. The views expressed are those of the authors. 2 The authors reported no funding received for this article. 3 Author disclosures: EA Decker and ML Storey, no conflicts of interest. * To whom correspondence should be addressed. E-mail: [email protected].
288S
6
Nick Bellissimo, PhD, Assistant Professor and Director, Food Intake Regulation and Satiety Testing Lab, School of Nutrition, Faculty of Community Services, Ryerson University Eric A Decker, PhD, Professor and Head, Department of Food Science, University of Massachusetts, Amherst, who also chaired the roundtable Adam Drewnowski, PhD, Director, Center for Public Health Nutrition, and Professor of Epidemiology, School of Public Health, University of Washington Kevin L Fritsche, PhD, Professor of Animal Sciences and Nutrition and Exercise Physiology, University of Missouri
Abbreviations used: DGAs, Dietary Guidelines for Americans; DV, daily value; TFA, trans fatty acid.
ã2015 American Society for Nutrition. Adv. Nutr. 6: 288S–292S, 2015; doi:10.3945/an.114.007146.
Downloaded from advances.nutrition.org at NEW YORK UNIVERSITY BOBST LIBRARY on May 27, 2015
Department of Food Science, University of Massachusetts, Amherst, MA; and 5Alliance for Potato Research and Education, McLean, VA
Penny M Kris-Etherton, PhD, RD, Distinguished Professor of Nutrition, Department of Nutritional Sciences, The Pennsylvania State University David J McClements, PhD, Professor, Department of Food Science, University of Massachusetts, Amherst Theresa A Nicklas, DrPH, MPH, Professor of Pediatrics, USDA/Agricultural Research Service, Children’s Nutrition Research Center, Department of Pediatrics, Baylor College of Medicine Danielle R Reed, PhD, Member and Director of Genomics, Monell Chemical Senses Center Barbara Schneeman, PhD, Professor Emerita, Department of Nutrition, University of California, Davis Maureen L Storey, PhD, President and CEO, Alliance for Potato Research and Education
Discussants at the meeting included the following:
· · · · · · · · · · · · · ·
Cheryl Achterberg, PhD, Dean, College of Education and Human Ecology, The Ohio State University Mario G Ferruzzi, PhD, Professor, Department of Food Science, Purdue University Brent D Flickinger, PhD, Vice President, Product Quality, Regulatory and Scientific Affairs, Archer Daniels Midland Company Jennifer Orlet Fisher, PhD, Associate Professor of Public Health, and Interim Director, Center for Obesity Research and Education, Temple University Jeanne P Goldberg, PhD, RD, Interim Director, Graduate Program in Nutrition Communication, and Professor of Nutrition, Friedman School of Nutrition Science and Policy, and Associate Professor of Nutrition, School of Medicine, Tufts University Jeffrey Henderson, Senior Project Leader, Food Safety and Technical Innovation, JR Simplot Company Eric J Hentges, PhD, Executive Director, International Life Sciences Institute, North America Jeremy Higley, Principal Scientist, ConAgra Foods Lamb Weston Ronald E Kleinman, MD, Physician-in-Chief, Massachusetts General Hospital for Children, Chair, Department of Pediatrics, Massachusetts General Hospital, and Charles Wilder Professor of Pediatrics, Harvard Medical School Ramesh Manoharan, PhD, Director-Applied Research, Global Innovation, McCain Foods Limited Joanne L Slavin, PhD, RD, Professor, Department of Food Science and Nutrition, University of Minnesota Alan Thorpe, Vice President of Research and Development, Cavendish Farms Connie M Weaver, PhD, Distinguished Professor and Department Head, Department of Nutrition Science, Purdue University Judith Wylie-Rosett, EdD, RD, Professor and Division Head for Health Promotion and Nutrition Research, Albert Einstein College of Medicine, Yeshiva University
In addition, Sylvia B Rowe, SR Strategy, Washington, DC, served as facilitator for the roundtable discussions. It is hoped that the information presented in this supplement contributes to greater understanding and interest in the sensory, nutritional, and physiologic aspects of dietary fats; how fats and oils can affect the food supply and diet quality; the opportunities and challenges of producing
healthier fats and oils for the food supply; and how regulatory and policy-making decisions, such as the Dietary Guidelines for Americans (DGAs), affect the food supply and consumers.
Sensory and Functional Properties of Fats and Oils in Food Danielle Reed and Mary Xia discuss the basic sensory science behind fats in the diet. Taste is the primary factor that drives food selection and preferences. There are 5 recognized basic taste qualities: sour, sweet, salty, bitter and umami. But new research shows there is a “taste” for fat, called pinguis. Lingual lipases hydrolyze TGs, creating long-chain FAs that then bind to certain receptors on the tongue. With the use of rodent models, scientists can transect the nerve between the tongue and the brain, thus decreasing the animal’s preference for linoleic acid. Reed’s laboratory at Monell Chemical Senses is studying the link between genetics and the liking or preference for fat in humans. The food science perspective on the use of fats in foods is presented by David Julian McClements and Eric Decker. McClements focuses on emulsion-based food products and the influence of fat on physicochemical and physiologic attributes of fat-containing foods. Fat droplets impart many desirable characteristics to foods that affect texture, mouthfeel, flavors, and biological responses, such as satiety/ satiation. There are major challenges in developing reducedcalorie, low-fat foods, which generally require more than one fat replacement strategy to achieve the same desirable attributes as the full-fat product. McClements discusses the complexities of replacing fats, including the influence of fat droplets on physicochemical and sensory properties, oral processing, and physiologic responses to fat emulsions and the development of reduced-fat products. Fat imparts many desirable properties; therefore, it is challenging to compensate for those attributes in reduced-fat foods. For example, physical sensations produced by emulsions are determined by viscosity, the concentration of fat droplets, and interactions between fat droplets. Visual appeal, such as the milky or creamy appearance, of an emulsion is associated with light-scattering of the fat droplets. Stability is an important characteristic of the emulsion. Sedimentation or creaming due to gravitational separation must be considered in creating reduced-fat emulsions. These and other considerations must be taken into account to produce foods that consumers want. Decker and coauthors McClements and Samantha Vieira focus on solid fats and their importance in food quality and nutrition. Animal fats (butter, lard, and tallow) were used for many years, but concerns about their link to adverse blood cholesterol concentrations initially led to substitution with tropical fats such as palm, coconut, and palm kernel oils followed by substitution with hydrogenated oils. The melting properties of fats and oils are related to the chain length and the number and type of double bonds in FAs, which affect their geometric shape. For example, SFAs have higher melting points than do unsaturated FAs because Executive summary 289S
Downloaded from advances.nutrition.org at NEW YORK UNIVERSITY BOBST LIBRARY on May 27, 2015
· · · · · ·
cells accumulate much higher concentrations of EPA and DHA than do human immune cells. Therefore, caution is warranted in extrapolating results from mouse studies to humans in studying the role of FAs in inflammatory responses. Nick Bellissimo reviews the role of macronutrient composition of multicomponent foods on the suppression of short-term food intake in humans and one animal study. There are 3 major inputs of energy—fat, carbohydrate, and protein—in the energy balance equation. Increased fat intake may improve adherence to an energy-restricted diet; however, all energy-restricted diets have problems with low compliance. Protein enhances satiety and satiation in humans and helps maintain fat-free mass when combined with a low–glycemic index, energy-restricted diet. Nevertheless, many macronutrient sources can suppress food intake. Differences in weight loss using energy-restricted diets with different macronutrient content are small and may not be clinically relevant.
Nutrition and Health Aspects of Fats and FAs
Regulatory and Policy Aspects of Changing Fats in the Food Supply
New guidelines from the AHA are discussed by Penny KrisEtherton and coauthor Jennifer Fleming. The AHA now recommends a dietary pattern containing 5–6% of calories from SFAs, down from
Executive Summary1–3 Eric A Decker4* and Maureen L Storey5 4
ABSTRACT
The impact of dietary fats and oils on health continues to be a controversial subject. In addition, the ability of the food industry to freely alter the fat content and composition of foods to meet dietary recommendations is limited by how these food components affect food quality and stability. Therefore, a recent workshop was held to bring together food and nutrition scientists to highlight nutritional research and product innovations that explore the nutritional impact of fatty acids in the food supply. The latest research on metabolic responses and health benefits associated with foods made with new nutritional and functional oils was discussed, along with a detailed look at how science-based advances in preparation methods and processing technologies affect the nutrient profile of food products, including potato products. Additional discussion was provided on how oil innovations align with dietary guidance and policy. This supplement issue presents articles on those presentations. Adv Nutr 2015;6:288S–292S. Keywords:
fat, oils. innovation, dietary guidance, food policy, trans fat, potato
Executive Summary The University of Massachusetts, Amherst, convened a scientific roundtable entitled “Fats and Oils: Where Food Function Meets Health,” in Chicago, IL, 18–19 November 2013. Leading food and nutrition scientists highlighted research and product innovations and the nutritional impact of FAs in the food supply. The latest research on metabolic response and health benefits associated with foods made with new nutritional and functional oils was discussed, along with a detailed look at how science-based advances in preparation methods and processing technologies affect the nutrient profile of these oils with various carriers, including the white potato, on dietary quality. Additional presentations discussed how oil innovations align with dietary guidance and policy. The 11 roundtable presentations were interspersed with 4 discussion periods with reaction from discussion panels. Topics addressed at the roundtable included the following: sensory science of fats in the diet; nutrition science on FAs
and health; dietary fat, FAs, and inflammation; intake of fats and saturated and trans fatty acids (TFAs)6 from potatoes; the development of the solid fat and added sugars (SoFAS) concept; macronutrient composition, satiety, and obesity; challenges of using healthy fats in foods and new fats in the food supply; designing reduced-fat foods; constructing a healthy diet based on dietary recommendations; science-based regulatory and policy considerations; and developing and communicating dietary guidance for the public. At the end of the conference, the full group discussed key points and research priorities. The presenters were asked to submit manuscripts based on their presentations for publication in this supplement. Presenters at the conference who submitted manuscripts to this special edition include the following:
· · · ·
1
Published in a supplement to Advances in Nutrition. Presented at the University of Massachusetts Roundtable on "Fats and Oils: Where Food Function Meets Health" held in Chicago, IL, 18–19 November 2013. The roundtable was sponsored by the University of Massachusetts and supported by an unrestricted grant from the Alliance for Potato Research and Education. The nonindustry roundtable speakers received travel funding and an honorarium for participation in the meeting and manuscript preparation. The views expressed are those of the authors. 2 The authors reported no funding received for this article. 3 Author disclosures: EA Decker and ML Storey, no conflicts of interest. * To whom correspondence should be addressed. E-mail: [email protected].
288S
6
Nick Bellissimo, PhD, Assistant Professor and Director, Food Intake Regulation and Satiety Testing Lab, School of Nutrition, Faculty of Community Services, Ryerson University Eric A Decker, PhD, Professor and Head, Department of Food Science, University of Massachusetts, Amherst, who also chaired the roundtable Adam Drewnowski, PhD, Director, Center for Public Health Nutrition, and Professor of Epidemiology, School of Public Health, University of Washington Kevin L Fritsche, PhD, Professor of Animal Sciences and Nutrition and Exercise Physiology, University of Missouri
Abbreviations used: DGAs, Dietary Guidelines for Americans; DV, daily value; TFA, trans fatty acid.
ã2015 American Society for Nutrition. Adv. Nutr. 6: 288S–292S, 2015; doi:10.3945/an.114.007146.
Downloaded from advances.nutrition.org at NEW YORK UNIVERSITY BOBST LIBRARY on May 27, 2015
Department of Food Science, University of Massachusetts, Amherst, MA; and 5Alliance for Potato Research and Education, McLean, VA
Penny M Kris-Etherton, PhD, RD, Distinguished Professor of Nutrition, Department of Nutritional Sciences, The Pennsylvania State University David J McClements, PhD, Professor, Department of Food Science, University of Massachusetts, Amherst Theresa A Nicklas, DrPH, MPH, Professor of Pediatrics, USDA/Agricultural Research Service, Children’s Nutrition Research Center, Department of Pediatrics, Baylor College of Medicine Danielle R Reed, PhD, Member and Director of Genomics, Monell Chemical Senses Center Barbara Schneeman, PhD, Professor Emerita, Department of Nutrition, University of California, Davis Maureen L Storey, PhD, President and CEO, Alliance for Potato Research and Education
Discussants at the meeting included the following:
· · · · · · · · · · · · · ·
Cheryl Achterberg, PhD, Dean, College of Education and Human Ecology, The Ohio State University Mario G Ferruzzi, PhD, Professor, Department of Food Science, Purdue University Brent D Flickinger, PhD, Vice President, Product Quality, Regulatory and Scientific Affairs, Archer Daniels Midland Company Jennifer Orlet Fisher, PhD, Associate Professor of Public Health, and Interim Director, Center for Obesity Research and Education, Temple University Jeanne P Goldberg, PhD, RD, Interim Director, Graduate Program in Nutrition Communication, and Professor of Nutrition, Friedman School of Nutrition Science and Policy, and Associate Professor of Nutrition, School of Medicine, Tufts University Jeffrey Henderson, Senior Project Leader, Food Safety and Technical Innovation, JR Simplot Company Eric J Hentges, PhD, Executive Director, International Life Sciences Institute, North America Jeremy Higley, Principal Scientist, ConAgra Foods Lamb Weston Ronald E Kleinman, MD, Physician-in-Chief, Massachusetts General Hospital for Children, Chair, Department of Pediatrics, Massachusetts General Hospital, and Charles Wilder Professor of Pediatrics, Harvard Medical School Ramesh Manoharan, PhD, Director-Applied Research, Global Innovation, McCain Foods Limited Joanne L Slavin, PhD, RD, Professor, Department of Food Science and Nutrition, University of Minnesota Alan Thorpe, Vice President of Research and Development, Cavendish Farms Connie M Weaver, PhD, Distinguished Professor and Department Head, Department of Nutrition Science, Purdue University Judith Wylie-Rosett, EdD, RD, Professor and Division Head for Health Promotion and Nutrition Research, Albert Einstein College of Medicine, Yeshiva University
In addition, Sylvia B Rowe, SR Strategy, Washington, DC, served as facilitator for the roundtable discussions. It is hoped that the information presented in this supplement contributes to greater understanding and interest in the sensory, nutritional, and physiologic aspects of dietary fats; how fats and oils can affect the food supply and diet quality; the opportunities and challenges of producing
healthier fats and oils for the food supply; and how regulatory and policy-making decisions, such as the Dietary Guidelines for Americans (DGAs), affect the food supply and consumers.
Sensory and Functional Properties of Fats and Oils in Food Danielle Reed and Mary Xia discuss the basic sensory science behind fats in the diet. Taste is the primary factor that drives food selection and preferences. There are 5 recognized basic taste qualities: sour, sweet, salty, bitter and umami. But new research shows there is a “taste” for fat, called pinguis. Lingual lipases hydrolyze TGs, creating long-chain FAs that then bind to certain receptors on the tongue. With the use of rodent models, scientists can transect the nerve between the tongue and the brain, thus decreasing the animal’s preference for linoleic acid. Reed’s laboratory at Monell Chemical Senses is studying the link between genetics and the liking or preference for fat in humans. The food science perspective on the use of fats in foods is presented by David Julian McClements and Eric Decker. McClements focuses on emulsion-based food products and the influence of fat on physicochemical and physiologic attributes of fat-containing foods. Fat droplets impart many desirable characteristics to foods that affect texture, mouthfeel, flavors, and biological responses, such as satiety/ satiation. There are major challenges in developing reducedcalorie, low-fat foods, which generally require more than one fat replacement strategy to achieve the same desirable attributes as the full-fat product. McClements discusses the complexities of replacing fats, including the influence of fat droplets on physicochemical and sensory properties, oral processing, and physiologic responses to fat emulsions and the development of reduced-fat products. Fat imparts many desirable properties; therefore, it is challenging to compensate for those attributes in reduced-fat foods. For example, physical sensations produced by emulsions are determined by viscosity, the concentration of fat droplets, and interactions between fat droplets. Visual appeal, such as the milky or creamy appearance, of an emulsion is associated with light-scattering of the fat droplets. Stability is an important characteristic of the emulsion. Sedimentation or creaming due to gravitational separation must be considered in creating reduced-fat emulsions. These and other considerations must be taken into account to produce foods that consumers want. Decker and coauthors McClements and Samantha Vieira focus on solid fats and their importance in food quality and nutrition. Animal fats (butter, lard, and tallow) were used for many years, but concerns about their link to adverse blood cholesterol concentrations initially led to substitution with tropical fats such as palm, coconut, and palm kernel oils followed by substitution with hydrogenated oils. The melting properties of fats and oils are related to the chain length and the number and type of double bonds in FAs, which affect their geometric shape. For example, SFAs have higher melting points than do unsaturated FAs because Executive summary 289S
Downloaded from advances.nutrition.org at NEW YORK UNIVERSITY BOBST LIBRARY on May 27, 2015
· · · · · ·
cells accumulate much higher concentrations of EPA and DHA than do human immune cells. Therefore, caution is warranted in extrapolating results from mouse studies to humans in studying the role of FAs in inflammatory responses. Nick Bellissimo reviews the role of macronutrient composition of multicomponent foods on the suppression of short-term food intake in humans and one animal study. There are 3 major inputs of energy—fat, carbohydrate, and protein—in the energy balance equation. Increased fat intake may improve adherence to an energy-restricted diet; however, all energy-restricted diets have problems with low compliance. Protein enhances satiety and satiation in humans and helps maintain fat-free mass when combined with a low–glycemic index, energy-restricted diet. Nevertheless, many macronutrient sources can suppress food intake. Differences in weight loss using energy-restricted diets with different macronutrient content are small and may not be clinically relevant.
Nutrition and Health Aspects of Fats and FAs
Regulatory and Policy Aspects of Changing Fats in the Food Supply
New guidelines from the AHA are discussed by Penny KrisEtherton and coauthor Jennifer Fleming. The AHA now recommends a dietary pattern containing 5–6% of calories from SFAs, down from
