FATS FOR THE FOOD-INDUSTRY - IMPLICATIONS FOR CHOLESTEROL-LOWERING

The special needs of the food industry may not always coincide with wh at is healthiest for consumers. People always demand optimal taste, fl avor and texture; they expect shelf-stability, convenience and novelty . The edible oils and fat industry has been particularly vulnerable in this regard but has tried, often very successfully, to modify its pro ducts to take into account the customer's preferences and their health . The following review illustrates some potential strategies in the re tail and commercial sectors, especially in baking, frying and food ser vice areas. Given the large increase in the consumption of convenient, small portion meals, the fat content and composition of such meals an d products will critically influence further outcomes in areas related to cardiovascular disease, cancer, obesity and diabetes.