We are transiting a time in which advances in plant molecular biology and genetics have resulted in a remarkable array of oils and fats that have a modified fatty acid profile, compared to the parent stock variety. The rapid evolution of modified oils and fats poses challenges for keeping nutrient databases current as well as deciphering what new fats/oils are used, from the standpoint of diet assessment and, in particular, collecting accurate dietary data. The expanding array of modified fats and oils has been designed to have greater shelf stability due to an increase in monounsaturated fat and enhanced health benefits due to a reduction in trans fat. The effects of oilseeds reduced in alpha-linolenic acid (ALA) on health outcomes need to be evaluated since diets rich in ALA have many health benefits.
All Science Journal Classification (ASJC) codes
- Food Science