The American Heart Association (AHA) held a conference in Washington, DC, on October 10-11, 2006, to address opportunities and implications of trans fat reduction, without increasing saturated fat, in the food supply. A variety of expertise was represented including nutrition, health, and food scientists, as well as those in the agricultural, ingredient and food manufacturing, and food service industries.
Presentations were comprehensive, informative, and diverse. Breakout sessions allowed for maximum communication, utilization of expertise, and common themes to emerge. This included the complexity of reducing trans fats in the food supply. The group also identified challenges and opportunities that varied within and between supply sectors and product type. Pertinent considerations included availability, health effects, functional properties of the product, consumer acceptance, taste, and other sensory attributes.
Discussion revealed the importance of careful consideration of overall health and the food supply rather than focusing on one nutrient to most effectively manage weight and risk of chronic disease. Most of all, the conference demonstrated the value of collaboration and having knowledge of all aspects of both food and nutrition science. A summary of the proceedings will appear in an upcoming issue of the AHA journal Circulation.
