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Fats and oils have taken a bad rap over the years. But, a diet without fat would be dull, and many favorite foods and flavors would be lost if fat was completely eliminated.
In addition to their function in high-temperature processing and in providing texture and mouthfeel; shortness in baking; and body in emulsifications and other formulations, oils and fats are powerful carriers of flavor.
They are considered essential, but the body cannot make them. They are found in numerous foods, but Americans, two thirds of whom are obese, fail to eat enough of them.
Baby formula that is supplemented with fatty acids in an attempt to mimic breast milk does not boost infants' brainpower any more than formula without extra fatty acids, according to a new review of several studies.
Scientists at Virginia Tech have demonstrated it may be possible to achieve the suggested daily intake of fatty acids in a single serving of a savory-flavored yogurt.
Aspirin's ability to prevent potentially deadly blood clots may be hindered by elevated levels of fatty acids in the bloodstream, a new study suggests.
Mayo Clinic researchers found that the prevalence of mild cognitive impairment decreased with an increase in the consumption of monounsaturated and polyunsaturated fatty acids.
Researchers at Purdue University and the Indiana University School of Medicine found diets with a low ratio of omega-6 fatty acids to omega-3 fatty acids minimized the bone loss typically brought on by estrogen deficiency, which is common in post-menopausal females.