Large-scale prospective study examines dairy fat intake and its replacement with other types of fat in relation to CVD risk.

As very few prospective studies have examined the relation of dairy fat with heart disease, the purpose of this research was to evaluate this association in US adults. Using data from three major prospective US cohort studies [i.e. the HPFS (Health Professionals Follow-Up Study), the NHS (Nurses’ Health Study), and the NHS II.]  it was shown that, compared with an …


This review of the scientific literature, confirms that the type of dietary fat, but not total fat intake, is an important determinant of CVD risk. It is established by different types of studies that partial replacement of dietary SAFA with unsaturated fatty acids, in particular vegetable PUFA (mainly n-6 and some n-3) reduces the risk of CHD

  Most recently, research on dietary fat and the prevention of metabolic diseases has focused on whole dietary patterns, such as the Mediterranean diet, and specific food sources of fatty acids. Thus, extensive evidence underpins current dietary recommendations and food-based guidelines to reduce SAFA intake and replace them with unsaturated fatty acids. However, several recent publications have questioned the evidence …

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Upcoming Dutch Presidency will zoom in on food reformulation, a focus area of IMACE

In less than three months the Netherlands will take over the Presidency of the European Union. Among its priorities, the Dutch Presidency has the intention to push for an EU approach to product reformulation and composition.  IMACE will track this development, since reformulation means looking at ways to reduce salt, fat and sugar content in foods.