Food Lipid Oxidation in Health and Disease: Relevance for Clinical Practice?

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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*Free for Members

CPE Level: 2

CPEU: 1.00 (CPE will expire in 2026) 

 

When:  Apr 13, 2022 from 12:00 PM to 01:00 PM (CT)
Associated with  DPG54 Research (RDPG)