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

This product is free for RDPG members.

This webinar was presented live on April 13, 2022.

Food lipid oxidation occurs during cooking and processing. Recent evidence, primarily in animal and cell culture models, suggests that consuming oxidized lipids (OL) can increase the risk of Type 2 DM, CVD and hypertension.

The content of OL in commonly consumed food is unknown, and this is a primary barrier in conducting clinical trials that are necessary to translate these observations to humans. The University of Central Missouri's laboratory is developing a mathematical tool to address this issue.

Food preparation techniques both at home and at the industrial level that minimize food lipid oxidation are known but are not being adopted currently. The goal of this webinar is to provide an overview of food lipid oxidation so that professionals can gain knowledge and move this field forward.

CPEU: 1.0
CPE Level: 2
Performance Indicators: 8.1, 8.2

Learning Objectives

1. Explain lipid oxidation as it applies to food preparation.
2. Explain two plausible physiological mechanisms that mediate the effects of oxidized food lipids.
3. Explain the role of food lipid oxidation in mediating health/disease.
4. Propose food preparation techniques that would minimize the production of oxidized lipids/Industrial production versus home preparation.
5. Apply concepts of food lipid oxidation in practice.

Speaker

Meera Penumetcha, PhD, RDN, LDN

Dr. Meera Penumetcha is an associate professor and Director of the Nutrition Program at the University of Central Missouri. She teaches a wide variety of nutrition courses and investigates dietary oxidized lipid mediated alterations in fat metabolism. She received the Undergraduate Research Mentor Faculty Award for engaging students in research. Gardening, travel and reading books are her hobbies.