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By Eric Decker
The food industry has aggressively decreased the level of saturated fats in processed foods, but such a switch has not been easy since solid fats play an important role in the shelf-life and acceptability of foods. For example, the textural properties of dairy, meat, and some plant foods such as chocolate, are very dependent on their solid fat content.
By Jessica Burch, RDN, LDN, CLC,
Using fat is essential to most of our cooking techniques, but how do you pick which type is best? Making an informed decision is important when it comes to cooking with fat.
In recent years industry initiatives have drastically reduced the amount of trans fats consumed in the U.S. diet, but the concern now lies with what types of fats and oils should be used as replacements. The United Soybean Board (USB) is taking specific measures to help consumers eliminate trans fats in their diets.
By Bruce Griffin, PhD, RNutr,
The replacement of dietary saturated fat with polyunsaturated fat has been the mainstay of our dietary guidelines for reducing the risk of coronary heart disease (CHD) for over 30 years. However, the validity of these guidelines has now been challenged by the outcome of meta-analyses that could find no evidence for a direct relationship between the intake of saturated fat and CHD.
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