New and useful knowledge about the varying effects of different types of fats was reviewed at a recent Conference on Dietary Fatty Acids and Cardiovascular Health sponsored by the American Heart Association. Of particular note are findings that long-chain fatty acids help to lower triglycerides, that polyunsaturated fatty acids (PUFAs) lower cholesterol, and that trans-fatty acids are associated with raised cholesterol levels.

Conference participants described emerging technologies that will enable production of designer fats and oils with nutritional benefits. Such products will take advantage of the research findings that reducing saturated fatty acids and eliminating trans-fatty acids can reduce the risk of cardiovascular disease. Scientists are working on modified oils such as low-saturated fat and zero-saturated fat soybean and canola oils, canola oil that is high in stearates and free from trans-fatty acids, and another that contains the desirable long-chain PUFAs.