Lipids and Their Effect on Health and Nutrition

Chair(s)

• 

  Giorgia Purcaro, PhD (she/her/hers)

  Professor
  Gembloux Agro-Bio Tech
  University of Liege
  Gembloux, Namur, Belgium
• 

  Rinat Ran-Ressler, PhD

  Principal Scientist
  Nestle Health Science
  Bridgewater, NJ, United States
• 

  Ignacio Vieitez Osorio, pHD

  Professor
  PEDECIBA Quimica-UdelaR
  Montevideo, Montevideo, Uruguay

This session will review the regulatory approval process in Europe and the United States to address safety questions about EcoXtract®, a substitute for hexane. A talk will examine lipid modification technologies over the past 20 years to determine the primary challenges for lipid scientists. The session will also explore the metabolic impact of dietary lipids beyond their fatty acid profile and energy value. Also, a presenter will explore underlying mechanisms related to intestinal lipid absorption and the metabolic fate of specific polar lipid residues in the distal intestine.

Presentations:

• 8:30 AM – 9:10 AM MDT

  Mineral oil hydrocarbons in food - new toxicological data and risk assessment
  

  Presenting Author: Thomas Tietz, Dipl Chem, PhD, Toxicologist – German Federal Institute For Risk Assessment (bfr)
• 9:10 AM – 9:30 AM MDT

  Gut-related metabolic effects of lipid emulsions and emulsifiers
  

  Presenting Author: Marie-Caroline Michalski, PhD, Eng. (she/her/hers) – INRAE, Carmen Laboratory, UMR1397
• 9:30 AM – 9:50 AM MDT

  Structured lipids in nutrition: a technology for the development of novelty products
  

  Presenting Author: Roberta C. da Silva (she/her/hers) – North Carolina A&T State University
• 9:50 AM – 10:10 AM MDT

  Are the cumulative hexane residues present in the extraction products safe for the consumers?
  

  Presenting Author: Laurence Jacques (she/her/hers) – Pennakem Europa
• 10:10 AM – 10:30 AM MDT

  Panel discussion