ILSI Southeast Asia Region Newsletter - International Life Sciences ...

REPORTS FROM THE REGIONon LDL cholesterol levels. Saturatedfats have also a potent effect in raisingHDL cholesterol, which TFA do not,even though it may be non-functionalHDL; thus more research on this topicis needed.Associate Prof David Cameron-Smithfrom Deakin University presentedon the inflammatory responses thathappen after a meal high in SFA and therole of inflammation in cardiovasculardisease. Dr Russell Keast from thesame university then presented somerecent data on the evidence aroundthe sixth taste; the fat taste whichis mediated via fatty acids. Dr Keastreported on a study in people where fattaste sensitivity was established, andshared that a probable mechanism isthrough satiety response - if a personis orally sensitive most probably theyare also sensitive in the gut. Dr Keastconcluded that fat taste sensitivity maybe associated with the developmentof overweight and obesity but morestudies are required to fully understandthe mechanisms.Ms Coral Colyer from the HeartFoundation gave an informativepresentation on the role of the “Tick”program in reducing SFA and TFA inthe food supply. The Heart Foundationhas been working with the foodindustry for 21 years to improve thenutritional profile of the food supply,especially in relation to type of fat. It’smission is to influence food companiesand outlets to create foods that meetthe Heart Foundation’s high nutritionstandards, to encourage consumers topurchase healthier foods and influencefood policy and legislation. The HeartFoundation also encourages the foodindustry to reformulate foods to reduceSFA and TFA by replacing with MUFAor PUFA and using ingredients withnegligible TFA, but not at the expenseof significantly increasing SFA.Providing perspectives from the foodindustry were Mr Bruce Perkin fromYum! Restaurants International,Ms Megan Cobcroft from UnileverAustralasia, Mr Chris Raworth from MarsSnackfoods and Mr Andrew Kennettfrom Arnott’s. Each of the industryspeakers discussed their companies’initiatives and achievements inproducing and offering healthier foodsto consumers by reducing the amountof SFA and TFA in their products.The symposium presentationsgenerated many questions from theaudience that were addressed duringtwo lively panel discussion sessions. Insummary, the symposium enabled acredible forum for the discussion ofthe most current findings on saturatedand trans fat research and possiblestrategies to aid in reducing their usein the food supply and their intake inthe general population. It also showedthat there is still much to be learnedfrom further research on this topic.Scientists, regulators and industry representatives who presented at the SymposiumINTERNATIONAL LIFE SCIENCES INSTITUTE SOUTH EAST ASIA REGION17