AOCS97
1997 Am. Oil Chemistry Society (AOCS) Meeting, Seattle

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Sunday Seminar. 9:30 AM - 2:30 PM, May 11, 1996. (tentative schedule, see final AOCS program)

Location: Seattle, Washington Convention Center

Symposium: Dietary Fat: How low can or should you go?

or Lower fat Diets, but which ones?

Mark Bieber, PhD, FACN, Edward Siguel, MD, PhD, co-chairs

Presentation titles and authors (with their affiliations) in likely order of presentation.

• Current recommendations for levels of fat. AHA/NIH Step I and II diets; USDA Food Pyramid, USDA dietary recommendations; recommended levels of fat in the diet: minimum, maximum. Low fat, some SFAs encouraged. Robert H. Knopp, MD, Northwest Lipid Research Clinic, Seattle, WA
• High EFA foods and EFA requirements. Siguel
• Supplements of EFA derivatives, AA, EPA + DHA. (Martek)
• Very low calorie diets. D. Kritchvesky, Wistar Institute, Philadelphia, PA
• High fat diets, reasonable calories. Effects on weight; CHD. D Colouhoun, Univ of Queensland, Australia.
• The effect of very low fat diets on plasma fatty acid levels and lipoprotein lipid levels, 10% fat. A. Sinclair, RMIT University, Melbourne, Australia

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Logistics

Each speaker will present a summary of major data and biochemical justifications for each topic/recommendation. Participants would be familiar with types of fats, SFA, MUFA, PUFA, Trans. Role of Trans Fatty Acids will not be discussed. Synthetic fats will not be considered. Frying oils will not be considered. Relative roles of fat, protein, and simple and complex carbohydrates will be considered. Animal vs. vegetable diets will also be considered

Questions to be answered include:

Is there a need for animal fat in the diet?

Is there a need for EFA derivatives (AA, GLA, EPA, DHA) in the diet? Who needs them?

When should we use a low fat diet?

Are there different types of low fat diets?

What are the dangers of low fat diets? What are the benefits?

Are the answers to these questions:

• the same for healthy people vs. sick people, young vs. old?
• different for prevention vs. treatment of disease?
• dependent upon the disease? (Cancer, CAD, Diabetes, others?)

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Tentative Schedule

Breakfast 8:30-9:30 AM. We will have a continental breakfast. Food supplements rich in essential fats will be available. Companies are welcomed to provide low fat foods or other interesting foods. Special eggs rich in PUFA may be available.

9:30 - 10:00 AM Introduction: ES & MB

• Purpose, rules, topics, uniform definition of terms 10'-15'
• Sources and types of fats and oils and how they are used to make consumer foods. 5-10'
• Summary of key issues and questions to be addressed, and introduction of each speaker's presentation. 10'-15'

10:00 AM- 12:45 PM

10 Speakers @ 10-15' each = 2 1/2 hours + 15' break.

12:45 PM - 1:30 PM Lunch and discussion with speakers. Each speaker sits at a different table.

1:30 PM - 2:10 PM

Critiques and comments addressed to each speaker: Each speaker is allowed up to 3' to respond to previously submitted questions and those from the audience. Coordinator moderates time allocated.

2:10 PM - 2:20 PM

Attempt to summarize areas of agreement and disagreement and to make recommendations to the consumer. Discussion on implications for food manufacturers, food design based on consensus.

2:20 PM - 2:30 PM

What remains to be done, implications for food consumption. About 3' each.

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