When we think of ways to lose weight, our first approach is usually to reduce dietary fat. However, certain fats, including the naturally occurring omega-7, monounsaturated fatty acid (MUFA), cis-palmitoleic acid (POA), actually may benefit weight loss through their lipid-lowering and anti-inflammatory effects.
Health benefits of POA were first discovered through human studies more than a decade ago, where simply adding macadamia nuts to the diet consistently and significantly decreased total and low-density lipoprotein (LDL) cholesterol regardless of initial cholesterol status. Today, epidemiological and pre-clinical studies report the naturally occurring monounsaturated omega-7 fatty acid, cis-palmitoleic acid, suppresses fat synthesis and enhances energy expenditure, which increases fat breakdown and reduces fat storage. Future human studies could position palmitoleic acid as a leader in the fight against metabolic syndrome, insulin resistance and diabetes.
This topic will be discussed during the Food Product Design track of the SupplySide West Education program, sponsored by BASF, Tuesday, Oct. 6 from 3-3:50 p.m. I invite you to join Nancy Morse, scientific research consultant, Independent Contractor, who will lead the “Fighting Fat with Fat" session. Attendees will gain increased knowledge about the impact of individual fatty acids on health, an increased understanding of how dietary fatty acids impact lipid metabolism, and how palmitoleic acid alters insulin action and fat metabolism to reduce metabolic syndrome, insulin resistance and diabetes.
Feelings on dietary fats are conflicted, with some consumers avoiding, or even trying to eliminate, fats from their diets. Download our “Survival Guide: Fats & Oils" Digital Issue that includes market and scientific data, insight into selecting confectionery fats, and a buyer’s guide to help food product designers, marketers and C-level executives make informed decisions on the fats and oils they select for their food and beverage products.