Food lipid oxidation during cooking and processing may contribute to increased risks of Type 2 diabetes, cardiovascular disease, and hypertension, as suggested by preclinical studies. However, a lack of data on oxidized lipid content in commonly consumed foods limits clinical research translation. This webinar discussed current developments, including a mathematical tool to address this gap and food preparation techniques to minimize lipid oxidation, providing professionals with the knowledge needed to advance this field.
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CPE Level: 2
CPEU: 1.00 (CPE will expire in 2026)