Food Fats and Health

CAST papers are the foundation of CAST’s science communication work. Developed by expert-led task forces, these peer-reviewed publications translate agricultural science into trusted insights that inform policy, guide public understanding, and fuel CAST programs, dialogues, and educational initiatives.

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December 18, 1991
Task Force Report

DOI: https://doi.org/10.62300/a3tjqp04

Task Force Chairs

Donald C. Beitz

Departments of Animal Science and Biochemistry-Biophysics, Iowa State University

Authors

Leonard A. Cohen

American Health Foundation

Kent L. Erickson

Department of Cell Biology and Human Anatomy, University of California School of Medicine

R. Gaurth Hansen

Department of Nutrition and Food Sciences, Utah State University

David H. Hettinga

Land O’Lakes, Inc.

Barbara V. Howard

Medlantic Research Foundation

James M. Iacono

USDA, ARS, Western Human Nutrition Research Center

Jimmy Keeton

Department of Animal Science, Texas A&M University

David Kritchevsky

Wistar Institute

Edwin T. Moran, Jr.

Department of Poultry Science, Auburn University

Dale R. Romsos

Department of Food Science and Human Nutrition, Michigan State University

Richard F. Wilson

USDA, ARS, Department of Crop Science, North Carolina State University

Jerry W. Young

Department of Animal Science, Iowa State University

Robert G. Zimbelman

American Society of Animal Science

Abstract

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.

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