Food Fats and Health
DOI:
https://doi.org/10.62300/a3tjqp04Keywords:
Food Fats, Health, Dietary RecommendationsAbstract
This CAST report supports dietary recommendations to decrease food fat consumption from the present national average of 37% to less than 30% of the total caloric intake. The agricultural and food industries are responding by redesigning fresh and processed foods so that consumers can more readily meet these recommendations.Downloads
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Published
1991-12-18
Issue
Section
Task Force Reports
License
Copyright (c) 1991 Council for Agricultural Science and Technology (CAST)
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How to Cite
Beitz, D. C., Cohen, L. A., Erickson, K. L., Hansen, R. G., Hettinga, D. H., Howard, B. V., Iacono, J. M., Jandacek, R., Keeton, J. T., Kritchevsky, D., Merkel, R. A., Edwin T. Moran Jr., Romsos, D. R., Wilson, R. F., Young, J. W., & Zimbelman, R. G. (1991). Food Fats and Health. Council for Agricultural Science and Technology (CAST). https://doi.org/10.62300/a3tjqp04
