Join eOrganic for the second webinar this winter on milk fatty acids! In this webinar, presenters Jana Kraft and Allison Unger of the University of Vermont will discuss the fatty acids in dairy milk and their potential health benefits. The webinar takes place on May 27th, 2020 at 2PM Eastern Time, 1PM Central, 12PM Mountain, 11AM Pacific Time. It's free and open to the public, and advance registration is required.
Register now at https://oregonstate.zoom.us/we...IjX5feRx-OQfM4DfRTjw
About the Webinar
Dairy fat is undeniably the most complex and diverse dietary fat source in the human diet, comprising hundreds of different fatty acids and fatty acid derivatives that fulfill diverse structural, metabolic, and functional roles within the human body. Moreover, the fatty acid composition of dairy fat is distinct because approximately 70% of the total fatty acids are saturated as the result of ruminal biohydrogenation of dietary unsaturated fatty acids. Over the past two decades, most scientific and public attention has focused on saturated fatty acids. Yet, dairy fat contains a large variety of unique minor fatty acids or individual fatty acids that are generated by rumen microbes and the mammary gland. Recent studies indicate that these unique dairy-derived fatty acids possess unusual biological properties and health benefits beyond their basic nutritional value. The webinar will summarize the current knowledge on the bioactivity of dairy-derived fatty acids with emphasis on potential health benefits. Additionally, we will present data from a recently conducted study comparing the fatty acid composition and content, on a per serving basis, between the three types of retail milk (i.e., conventional milk, organic milk, and omega-3 fortified milk) in the Northeast U.S.