Dietary Lipids

LONG-TERM OBJECTIVE

The Committee on Dietary Lipids evaluates the health effects of dietary lipids and addresses scientific issues related to dietary fats and oils.

CURRENT ACTIVITIES AND EVENTS

To support the 2010 Dietary Guidelines Advisory Committee, the committee submitted the publication “Towards Establishing Dietary Reference Intakes for Eicosapentaenoic and Docosahexaenoic Acids,” in which global experts describe the consensus recommendation for intake of long-chain omega-3 fatty acids to the US Department of Agriculture. The committee commissioned a systematic evidence-based review of dietary n-6 and markers of inflammation to better define the health impact of these nutrients in response to the 2005 Macronutrient Report, released by the Institute of Medicine, which stated that additional data were needed before establishment of an “estimated average requirement.” This objective analysis will provide critical information on the subject for the 2015 Dietary Guidelines Advisory Committee.

PRESENTATIONS

Food & Nutrition Conference & Expo 2012, Philadelphia, PA
To inflame or not to inflame: An evidence-based look at omega-6 PUFAs

Moderator: Brent Flickinger
Speaker: Kevin Fritsche
Speaker: Connie Diekman

2012 Dietary Lipids Committee Interesterified Fats Workshop

2011 Experimental Biology Session

The following presentation slides from the 2011 Experimental Biology Session "Functional Foods for Health Promotion: Moving Beyond “Good Fat, Bad Fat” – the Complex Roles of Dietary Lipids in Cellular Function and Health" are available:

Codex Committee on Nutrition and Foods for Special Dietary Uses

The committee was instrumental in organizing a 2008 symposium in partnership with the World Health Organization, ILSI Europe, and ILSI South Africa. The following presentations are available:

2007 Experimental Biology Session

Utilizing NHANES 1999–2002 food intake and nutrient data, the committee provided input on composition of partially hydrogenated soybean oils and alternative oils for baseline and substitution analysis, respectively, for five scenarios for alternative oils. These data were utilized by Exponent to determine the intake of dietary fatty acids and model risk of cardiovascular disease.

PUBLICATIONS

COMMITTEE MEMBERS

Archer Daniels Midland Company
DSM Nutritional Products, LLC
The Hershey Company
Kraft Foods, Inc.
Mars, Incorporated
McCain Foods USA
Mondelēz International
Monsanto Company
Nestlé USA
PepsiCo, Inc.
Unilever

GOVERNMENT LIAISON

David Baer, PhD
US Department of Agriculture
Beltsville Human Nutrition Research Center

SCIENCE ADVISOR

Kevin Fritsche, PhD
University of Missouri

STAFF CONTACT

Courtney Gaine, PhD, RD
Science Program Manager
ILSI North America
1156 15th Street, NW
Suite 200
Washington, DC 20005
Tel: 202.659.0074 (ext. 121)
Fax: 202.659.3859
cgaine@ilsi.org

Download the Committee on Dietary Lipids fact sheet here.