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Trans Fat Conference
  • Updated:Mar 3,2011

Fats - Trans Fat Conference
The AHA conducted a conference in October 2006 in Washington, D.C.  About 190 professionals attended representing food manufacturing and servicing, agriculture, oilseed processing, food technology and chemistry, medicine, nutrition science and public health and policy areas.  This two-day interactive and collaborative forum brought together stakeholders engaged in fats and oils development and processing, food manufacturing and servicing, and nutrition recommendations. Attendees discussed the current status and future implications of efforts to reduce trans fats without increasing saturated fats in the food supply, with the need to maintain functionality and consumer acceptance.

Please see below for key elements of the conference agenda and presentations.

Day 1:  October 10, 2006

Session 1:Welcome and Introductory Remarks
  
8:30 - 8:35 a.m.

Conference objectives and expected outcomes
Robert H. Eckel, M.D., University of Colorado at Denver and Health Sciences Center

  
8:35 - 8:55 a.m.History of trans fat in health and disease
Alice H. Lichtenstein, D. Sc., Tufts University
Presentation
  
8:55 - 9:10 a.m.Value of addressing trans fat issues
State of consumer awareness, understanding, and behaviors regarding trans fat and other dietary fats
Susan Borra, R.D., International Food Information Council
Presentation
  
9:10 - 9:15 a.m.

Overview of agenda
Robert H. Eckel, M.D., University of Colorado at Denver and Health Sciences Center

  
Session II:Food Science behind Fatty Acid Technology
  
9:15 - 9:35 a.m.

Overview: 

  • Function of fats in foods
  • Processes to create different fatty acid profiles in foods
  • Processes to reduce trans fats in foods
  • Methods of measuring trans fats in foods

Pamela White, Ph.D., Iowa State University
Presentation

  
9:35 - 9:50 a.m.Options for trans-free frying oils
Kathy Warner, Ph.D., USDA
Presentation
  
9:50 - 10:05 a.m.

Solid fats:

  • Factors to consider for different fats
  • Technical limitations on lowering amount of trans fat

Gary List, USDA
Presentation

  
10:05 - 10:35 a.m.Facilitated discussion
Panelists responded to questions from attendees
  
10:35 - 10:50 a.m.Break
  
Session III:Health Sciences of Dietary Fatty Acids
  
10:50 - 11:10 a.m.Trends in fatty acids supply and intake in the United States
David Klurfeld, Ph.D., USDA
Presentation
  
11:10 - 11:30 a.m.

Health effects of individual dietary fatty acids and ratios

  • Lipid profiles
  • Insulin secretion/action
  • Other risk factors and endpoints

Frank Sacks, M.D., Harvard School of Public Health
Presentation

  
11:30 - 11:45 a.m.

Modeling the fatty acid supply
Michael Lefevre, Ph.D., Pennington Biomedical Research Center
Presentation not available

  
11:45 a.m. - 12:15 p.m.

Facilitated discussion
Panelists responded to questions from attendees

  
12:15 - 1:15 p.m.Lunch
  
Session IV:Alternatives
  
1:15 - 1:30 p.m.R&D and genetic engineering processes to create new seed stock
Richard Wilson, Ph.D., USDA
Presentation
  
1:30 - 2:15 p.m.

Oilseed varieties

  • Qualities, quantities, and uses of alternative oil seed lines, both currently available and in forecasts
  • Challenges regarding crop variability, anticipating demand, growing seasons, distribution, and seed handling
  • US and international perspectives

David Stark, Ph.D., Monsanto
Presentation

William Hitz, Ph.D., Pioneer Hi-bred International
Presentation not available

David Dzisiak, Dow AgroSciences
Presentation

  
2:15 - 3:00 p.m.

Processing methods and stable oils

  • Summary of oil processing methods to create alternatives
  • Qualities, quantities, and uses of alternative processed oils, both currently available and in forecasts
  • Challenges regarding storage, transportation, and crop variability
  • US and international perspectives

Gary List, USDA
Presentation

Brent Flickinger, Ph.D., Archer Daniels Midland
Presentation not available

Willie Loh, Ph.D., Cargill
Presentation 

  
3:10 - 3:15 p.m.The economics and industrial marketing of low trans fat oilseeds
Peter Goldsmith, Ph.D., University of Illinois – Urbana-Champaign
Presentation
  
3:15 - 3:45 p.m.

Facilitated discussion
Panelists responded to questions from attendees

  
3:45 - 4:00 p.m.Break
  
Session V:Uses of Alternatives in Food Manufacturing
  
4:00 - 4:15 p.m.

Case study:  snacks

  • Summary of food reformulation process
  • Alternatives considered and used
  • Challenges overcome
  • Consumer acceptance of reformulated foods
  • Continuing challenges

Robert Brown, Ph.D., M.P.H., Frito-Lay
Presentation not available

  
4:15 - 4:30 p.m.

International case study:  Unilever

  • Global food reformulation process to decrease trans fat
  • Alternatives considered and used
  • Challenges overcome
  • Consumer acceptance of reformulated foods
  • Continuing challenges

Ravinder Reddy, Ph.D., Unilever
Presentation

  
4:30 - 4:45 p.m.Challenges in commercial baking application
Brian Strouts, American Institute of Baking International
Presentation
  
4:45 - 5:15 p.m.

Facilitated discussion
Panelists responded to questions from attendees

  
5:15 - 5:20 p.m.Closing remarks for Day 1
Robert H. Eckel, M.D., University of Colorado at Denver and Health Sciences Center
  
Day 2:  October 11, 2006 
  
8:30 - 8:40 a.m.

Opening remarks and housekeeping
Robert H. Eckel, M.D., University of Colorado at Denver and Health Sciences Center

  
Session VI:Uses of Alternatives in Food Service
  
8:40 - 9:00 a.m.

Evaluating functionality and sensory components of oils for restaurant usage

  • Fast food restaurants
  • Casual family restaurants
  • Fine-dining restaurants
  • Motivating factors for chang

Pete Friedman, M.S., ACH Foods
Presentation

  
9:00 - 9:15 a.m.

Regional chain case study:  The Holland Inc.

  • Uses of alternatives by application
  • Motivating factors for change
  • Decision-making process
  • Customer acceptance
  • Evaluation of results and remaining challenges

Debe Nagy-Nero, M.S., R.D., The Holland Inc.
Presentation

  
9:15 - 9:30 a.m.

National chain case study:  Ruby Tuesday

  • Uses of alternatives by application
  • Motivating factors for change
  • Decision-making process
  • Customer acceptance
  • Evaluation of results and remaining challenges

Julie Reid, M.S., Ruby Tuesday
Presentation not available

  
9:30 - 9:45 a.m.

International case study:  The Compass Group

  • Successes and challenges by brand, market sector, geography, and cultural environment

Deanne Brandstetter, R.D., The Compass Group
Presentation not available

  
9:45 - 10:15 a.m.

Facilitated discussion
Panelists responded to questions from attendees

  
Session VII:Introduction to Breakout Sessions
  
10:15 - 10:25 a.m.

Issues to address in breakout sessions
Sue Borra, R.D., International Food Information Council

  
10:25 - 10:40 a.m.Break
  
10:40 a.m. - 1:50 p.m.

Facilitated breakout discussions and working sessions

  
1:50 - 2:50 p.m.Summary of breakout session discussions 
  
2:50 - 3:00 p.m.

Concluding remarks
Robert H. Eckel, M.D., University of Colorado at Denver and Health Sciences Center






















































































































































































































   








Also available are the conference proceedings report published in Circulation and the surmmary (WORD and PDF). 



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