Saturated and trans fats are commonly used in the food industry to both flavor food and extend its shelf life, however, consuming these fats can increase the risk of health issues such as cardiovascular disease, type 2 diabetes and high LDL cholesterol levels. Healthier fats from sources like olives, avocados, sunflowers and soybeans are oils at room temperature, making them difficult to simply substitute into food products as a replacement for less healthy fats. Researchers at the University of Connecticut’s College of Agriculture, Health and Natural Resources are seeking to overcome this challenge and make it easier for the food industry to adopt healthier fat choices by developing nanoparticle technology that transforms healthy oils into edible substances that share the favorable properties of saturated and trans fats without the health risks.
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