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Fatty Acid Expert Roundtable: Key Statements about Fatty Acids

On September 18, 2008, a multidisciplinary panel of nutrition and clinical experts was convened to review the science regarding possible trans-fat replacement options and to discuss the implications for food manufacturers as they discern which options currently available for baked goods will improve overall human health. As there continue to be public appeals for removing transfats from manufactured or processed foods, the food industry continues an evolution toward replacement with fats that have qualities similar to those of trans-fat, but are healthier. The preference for replacement is either a polyor monounsaturated oil, but often a solid fat is required to maintain functionality, taste, and shelf-life of a product. Trans-fats were being used by the food industry for specific properties that often cannot be replaced or replicated by anything other than a fat that will also include some level of saturated fat. Of the potential fats that may be part of the solution for removing trans-fats, including saturated fats, 2 currently available options are realistic. One involves stearic acid obtained by full hydrogenation and its subsequent interesterification into a vegetable oil, and the other is palm oil (and its family of oils), which is rich in palmitic acid and oleic acid. Based on this background, the panel considered the following questions: