Over the years fats have been implicated as a contributor in the development of a number of conditions and diseases especially heart disease. Animal fats, the main contributor of saturated fatty acids, were once used in the food industry for baking and frying. When these were found to increase the risk of heart disease, food companies sought alternatives to these fats and oils sources. This was industry's way of responding to recommendations from the scientific community as well as teachings from dietetics professionals. Butter is a popular animal fat loaded with saturated fatty acids. An alternative was sought. Liquid vegetable oils are not stable to heat and go rancid easily.
Caribbean Food & Nutrition Institute
Jamaica Centre
University of the West Indies Campus Mona, P. O. Box 140, Kingston 7, Jamaica
Tel: 1 (876) 927-1540-1; 1 (876) 927-1927 Fax: 1 (876) 927-2657 E-mail:
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Caribbean Food & Nutrition Institute
Trinidad Centre
University of the West Indies Campus St. Augustine, Trinidad & Tobago
Tel: 1 (868) 645-2917;1 (868) 663-1544 Fax:1 (868) 663-1544 E-mail:
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