Fat in the American Diet

Fat in the American Diet

FAT IN THE AMERICAN DIET
THE SCIENCE AND THE POLICY

Today, scientists are searching for dietary links to chronic diseases (cardiovascular disorders, cancers, diabetes, and obesity) much as they were for nutrient-deficiency diseases a century ago. Today’s chronic diseases, however, are multifactorial, and the cause-and-effect relationships are not clear-cut.

Fat in the American Diet: The Science and the Policy is a 89-page book--with 11 illustrations--in which nutritionists, consumer researchers, and journals debate issues related to dietary fat. The proceedings end with a roundtable discussion about what dietary guidelines should tell us. Please contact us at cfnap@umd.edu to obtain a copy of the conference proceedings.

TABLE OF CONTENTS (in part)

EFFECTS OF FAT ON HEART HEALTH AND CANCER RISK

Are All Fats Created Equal for Your Heart? Penny Kris-Etherton, Ph.D.
Are All Fats Created Equal for Cancer Risk? David M. Klurfeld, Ph.D.
Is There a Functional Food Hiding in Your Cheeseburger? Kent L. Erickson, Ph.D.

FAT IN THE AMERICAN DIET—CONSUMER PERCEPTIONS

Is There Consumer “Flameout” on Fat? Susan T. Borra, R.D.
What Is Fat Doing to the Food Label? Alan Levy, Ph.D.

ROUNDTABLE: WHAT SHOULD DIETARY
GUIDELINES TELL US?

Mary I. Poos, Ph.D., Penny Kris-Etherton, Ph.D., Susan T. Borra, R.D.,
Gerald S. Berenson, M.D., David M. Klurfeld, Ph.D., Theresa A. Nicklas, Dr.P.H.,
Alan Levy, Ph.D.