Dow AgroSciences is a step closer to commercializing oil from canola plants bred to produce meaningful amounts of the coveted long-chain omega-3 fatty acids DHA (3.7%) and EPA (0.7%), which are currently only found in fish, fungi or microalgae, according...
Edible seaweed could have significant promise in boosting the heart health attributes of foods and supplements when used as a functional food ingredient, according to a recent review article in the journal Phycologia.
A new competitor has arrived on the plant-based omega-3s scene with the announcement of FDA no-objection GRAS status for Ahiflower oil, an ingredient from Technology Crops International. The oil offers a balance of omega-3, -6 and -9, according to the...
As the debate over the role of saturated fat in cardiovascular disease intensifies, the authors of a new commentary claim that the “real villains” in the American diet are trans fat, sugar, and high-GI foods that rapidly convert to sugar.
UPDATED* - A high-profile study published in the Annals of Internal Medicine last week has re-opened the debate about whether saturated fat has been unfairly cast in the role of nutritional bogeyman. But how should policymakers respond?
A review of more than 72 clinical studies has raised further questions over current guidelines relating to fat intake - which generally restrict the consumption of saturated fats and encourage consumption of polyunsaturated fats to prevent heart disease.
In the proposal by the Food and Drug Administration to update labels for foods and dietary supplements, the agency declined to set a value for omega-3 fatty acids. This does not mean the agency discounts their health benefits, said Adam Ismail, executive...
The American Dietetic Association (ADA) has said that a food-based approach to receiving adequate fatty acid levels is recommended, but careful supplementation is a feasible alternative if dietary intake falls short.
An increased intake of trans-fatty acids may raise the risk of
breast cancer by 75 per cent, suggest the results from the French
part of the European Prospective Investigation into Cancer and
Trans fatty acids are not created equal, according to the results
of the European-wide TRANSFACT study, with natural sources not
sharing the detrimental health effects as their
The increasing formulation and fortification of foods with
different types of omega-3 polyunsaturated fatty acids (PUFAs)
could be further enhanced by better understanding of how to protect
them from oxidation, states a new review.
Scientists at Iowa State have developed soybean oil rich in oleic
acid and low in linolenic acid, and are now seeking food companies
to test if the oil can be used in applications previously beyond
the scope of conventional soybean...
Martek Biosciences has refined its manufacturing process to produce
microalgae-derived DHA at 20 percent less cost and expects this to
have a knock-on effect on the cost of consumer products containing
The effect of trans fatty acids (TFAs) on heart health may be
greater than that of saturated fatty acids, according to scientists
from the European Food Safety Authority (EFSA), but only when
consumed at equivalent levels. Further...