Executive Summary

Abstract

The impact of dietary fats and oils on health continues to be a controversial subject. In addition, the ability of the food industry to freely alter the fat content and composition of foods to meet dietary recommendations is limited by how these food components affect food quality and stability. Therefore, a recent workshop was held to bring together food and nutrition scientists to highlight nutritional research and product innovations that explore the nutritional impact of fatty acids in the food supply. The latest research on metabolic responses and health benefits associated with foods made with new nutritional and functional oils was discussed, along with a detailed look at how science-based advances in preparation methods and processing technologies affect the nutrient profile of food products, including potato products. Additional discussion was provided on how oil innovations align with dietary guidance and policy. This supplement issue presents articles on those presentations.