IFT 2017 – Predictive Model to Estimate Potential Impact of High Oleic Oils on Dietary Fatty Acid Intakes in Adult Americans

Las Vegas, US

Food production affords opportunities to select from a variety of commercially available, including trait enhanced, fats/oils to achieve specific functional product characteristics. The objective of this work is to model a scenario in which high oleic oils (HOO) replace comparable vegetable oils at high levels in order to estimate potential changes to fatty acid intakes in the US population.

Access the poster here.