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Science News April 10, 2004 Edna Francisco	Stronger Proof That Trans Fats Are Bad A new study examining body fat adds weight to evidence that trans fats are associated with heart problems.
Food Processing November 2009 Diane Toops	Soybean, Canola Pace Specialty Oils A little fat plays an essential role in a healthy diet - as long as it doesn't end up on our thighs.
Reactive Reports Issue 56 David Bradley	The Weighty Issue of Fat Spread the word: trans fats make you fat.
Food Processing August 2005 Mike Pehanich	Trans-Fat Transitions The food industry has been working hard to replace trans fat in packaged products before new federal regulations require the addition of trans fat content on the nutrition facts panels in January 2006.
Food Processing October 2009	Ingredients Round Up: Fat Replacers High-oleic canola, nonhydrogenated all-purpose shortening, and other fat replacers.
Prepared Foods August 2007 Elizabeth Mannie	A Fat-finding Mission Fats and oil suppliers are striving to present nutritional fats that provide the functionality and benefits required by formulators.
Food Processing August 2010 Diane Toops	Toops Scoops: Cargill builds a sustainable supply chain for its oils How do you turn wellness trends into reality? It comes down to the mystery of the black box -- problem-based situations that offer a hypothetical mystery and need to be solved.
Prepared Foods February 2, 2007 Barbara T. Nessinger	The Case for Fats and Oils Even as the food industry looks to eliminate trans fats, the functions of all fats and oils, including those of trans fats, need to be remembered.
Food Processing June 2005 Kantha Shelke	Fear and loathing over trans fats The end of the year brings the next big nutritional milestone: a required declaration of trans fatty acids for all food products that contain them. Processors are diligently searching a range of options for substitutes that will replace the functionality of trans fatty acids.
Science News February 10, 2007 Ben Harder	A Trans Fat Substitute Might Have Health Risks Too A controversial trial of a chemically modified fat called an interesterified fat suggests that it is more harmful than is a partially hydrogenated vegetable oil.
Food Processing March 2008	Trans fat solutions continue to evolve The trans fat disclosure ruling of 2006 continues to challenge processors, but oil alternatives are getting better all the time.
AskMen.com Shannon Clark	Oil Varieties And Nutrition We've put together a guide to different types of cooking oils and the nutritional value of each.
AskMen.com April 12, 2014 Nick English	Everyone Was Wrong: Saturated Fat Is Good For You The spread of obesity has no single cause; there are a lot of complicated factors that have led to America's health crisis.
Food Processing May 2007	Ingredient Round-Up: Fats & Oils May's Ingredient Round-Up features fats and oils, including trans fats and butter replacements, refined soybean oil, stable canola and tea oil.
AskMen.com Simon McNeil	Lose The Fat Generally, fat consumption is the most important component that needs monitoring in a diet designed for weight loss. But many say that the amount of calories is the most important measurement. The truth is, the ideal is to monitor both. Here are some guidelines.
Prepared Foods September 1, 2005	Finding Trans Fat Unexpected Analytical Results Occur as More Than Hydrogenated Oils Contribute Trans Fats.... What Are Trans Fats?... More Than Trans Fat-Free... Blend Back to the Future...
Prepared Foods January 2008	Functional Benefits of Trans and Saturated Fats Trans and saturated fats possess functional properties that make them key components in traditional formulas.
Delicious Living January 2005 Sharon Palmer	What's Wrong with Trans Fats? Ubiquitous in processed foods, trans fats increase heart-disease risk and may contribute to diabetes, stroke, and cancer. Here are major sources and how to recognize it on labels.
AskMen.com June 20, 2002 Sebastien Stefanov	Can Fat Be Healthy? Fat doesn't just fall under one simple category; it is comprised of three main groups -- monounsaturated, polyunsaturated and saturated -- each with its advantages and disadvantages. To solve the mystery that is fat, let's examine each category one by one.
AskMen.com John Romaniello	Fat Is Good For You There is not sufficient evidence to support current guidelines advising us all to cut down on saturated fat
Food Processing November 2012 Mark Anthony	Food Manufacturers Seeking Stable, Healthy Oils With public attention focused on health, food processors have been seeking healthy oil formulations with an eye toward stability.
Food Processing March 2007 David Joy	Regulatory Issues: Trans fat tipping point For better or for worse, there seems to be no real, ongoing scientific debate about whether trans fats are truly dangerous.
Food Processing February 2007 Kathryn Trim	Transcending trans fats A year after the labeling deadline, we look at what processors used to replace trans fats, including canola and sunflower oils and trait-enhanced soybeans.
Food Processing May 2009	Ingredient Round Up: Fats and Oils Fats and oils from different suppliers and vendors to the industry are outlined.
Science News July 19, 2003 Janet Raloff	No Hiding Most Trans Fats Under new FDA rules that take effect in 2006, manufacturers and bakers will have to identify trans fats wherever they occur in amounts of 0.5 gram or more.
AskMen.com June 18, 2015 Dave Asprey	Fatty Foods For Weight Loss These five fatty foods will actually help you lose weight.
Food Processing November 2011 Mark Anthony	Consumers Seeking Oils With Health Benefits After decades of avoiding fat content in foods, consumers now actively seek specific oils closely associated with health benefits.
AskMen.com Joshua Levine	Prevent A Heart Attack: Part II Yes -- you can lower your chances of getting heart disease by choosing your foods more wisely.
AskMen.com February 12, 2004 Sarah Keefe	The Danger Of Trans Fats Find out why you should avoid trans fats like the plague, and discover how to eat the foods you love without the risk of inducing cardiac arrest.
Food Processing May 2006	Ingredient Round-Up: Fats and oils This showcase offers 14 lipid products to sample and savor; 14 ways to add function and flavor.
Food Processing August 2011	Focus on Health: Happy World Heart Day Here's what Unilever and PepsiCo are doing to improve heart health globally.
Prepared Foods February 4, 2006 Marcia A. Wade	Loose Lipids While every oil has its "strengths and weaknesses," what matters most is how a particular type of oil affects the Nutrition Facts panel.
Food Processing October 2005	From the Bench: Fat replacers Five fat replacers that can help processors achieve their formulation fantasies.
Science News May 14, 2005 Janet Raloff	To Fight Cataracts, It's Fish Yea, Mayo Nay A pair of new studies links mayonnaise, as well as certain vegetable oils, to an elevated risk of age-related cataracts. One of those studies, however, also suggests that oily fish, the type with dark flesh, hold cataracts at bay.
AskMen.com March 27, 2013	Nutrition Myths Here are the top 11 biggest lies, myths and misconceptions of mainstream nutrition, such as the idea that eggs are unhealthy for you.
Food Processing June 2010	Saturated Fats Are Better Than Trans Fats: Panel A panel of experts concluded that, while polyunsaturated or monounsaturated fats are the best replacements, a saturated fat is preferable to a trans fat in terms of cardiovascular disease risk.
Prepared Foods July 2009 Mark Black	Article: Advances in Supply and Use of Healthful Fats and Oils Advances in the processing of value-added lipids to new crops producing longer chain omega-3s will increase options for formulators.
Nutrition Action Healthletter April 2002 Michael F. Jacobson	FDA Fiddles, While Americans Die You won't see the word "trans" -- meaning heart-damaging trans fat -- on most Nutrition Facts labels any sooner than 2007. Knowing that the delay means 2,000 to 5,000 deaths each year doesn't seem to bother the food industry or the government one whit...
Science News April 5, 2003 Janet Raloff	Another Way Saturated Fats Can Hike Heart Risks Numerous studies have linked heavy consumption of these fats to elevated cholesterol, a major risk factor for heart disease. Now, Johns Hopkins University researchers tie high-saturated-fat diets to a second risk factor for cardiovascular disease: abdominal fat.
Science News November 27, 2004 Diana Parsell	Saturated Fat Shows Unexpected Benefit In a study that examined the daily diets and coronary artery conditions of 235 older women, it was found that those women who had regularly eaten the highest amounts of saturated fats had the least amount of additional plague buildup in their arteries.
Food Processing August 2013 Mark Anthony	Understanding Omega Fatty Acids: Why Omega-9 Is Worth a Closer Look Omega-9 fatty acids - while not essential, because your body can make them - have a number of health benefits that are being recognized by food processors.
Prepared Foods December 1, 2005	The Thin Line Mainstream-media publicity is driving consumer's soy awareness... The good and bad of trans-fat hydrogenation...
Food Processing February 2006 Kantha Shelke	Trans fats: Just under the deadline Here's how several processors removed trans fats before the Jan. 1 labeling deadline.
Health June 2005 Lia Huber	5 Diet Myths Debunked You watch the sweets and never super-size. But you still may be falling prey to some common diet myths. Here's how you can outwit them.
Prepared Foods June 1, 2005 Leslie Skarra	Solving the Trans Fat Issue As the January 2006 deadline that will require food processors to label trans fat on the Nutrition Facts panel approaches, it is important to note that new crop-breeding technologies soon will offer oils inherently lower in trans fat than their modern day counterparts.
Nutrition Action Healthletter December 2001 Jane Hurley	Better Than Butter? Supermarket shelves now offer dozens of margarines (they're called spreads if they're less than 80 percent oil) that are low in artery-clogging saturated and trans fats. Here's how to find them...
AskMen.com Dave Asprey	High Fat Diet Benefits New scientific research has shown that not only are fats less dangerous than we thought, they might actually be the most important part of a good diet.
Food Processing April 2013 David Phillips	Awaiting the Next Generation of Fats and Oils As suppliers and processors end their dash away from hydrogenated products, palm oil and fractions are the fats du jour.
Food Processing April 2011 Mark Anthony	Wellness Food Trends: Which Oils And Fats Are Healthy And Why? A lesson on oils, fats and how nothing is what it seems anymore.
Prepared Foods January 1, 2006	Fats, Oils and Omega-3s Overview of fats and oils used in foods... Low-linolenic soybean oil: a new and healthy option... Formulating dairy products with Omega-3 fatty acids... Benefits of a structured lipid... Omega-3 stability...