Executive Summary1–3
The Science of Fatty Acids and Inflammation 1-3
Effect of Macronutrient Composition on Short-Term Food Intake and Weight Loss 1,2
Challenges of Utilizing Healthy Fats in Foods 1-3
The Carbohydrate-Fat Problem: Can We Construct a Healthy Diet Based on Dietary Guidelines? 1,2
Emerging Nutrition Science on Fatty Acids and Cardiovascular Disease: Nutritionists' Perspectives 1,2
Reduced-Fat Foods: The Complex Science of Developing Diet-Based Strategies for Tackling Overweight and Obesity 1-4
Recent Advances in Fatty Acid Perception and Genetics 1-3
Science-Based Regulatory and Policy Considerations in Nutrition 1-3
Development of the SoFAS (Solid Fats and Added Sugars) Concept: The 2010 Dietary Guidelines for Americans 1-3
Changes in Mean Intake of Fatty Acids and Intake of Saturated and trans Fats from Potatoes: NHANES 2005-2006, 2007-2008, and 2009-2010 1,2