Development and Expansion of Melt Organic Baking Fat for Oxidative Stability and Reducing Child Obesity

In the United States today, the health consequences associated with childhood and adolescent obesity are projected to produce the first decline in life expectancy since the Great Depression. Addressing childhood obesity requires addressing nutritional needs, including dietary fat to support physical and psychological changes during growth and maturation. Researchers have reevaluated the focus on low-fat diets for low-calorie diets because low-fat diets can lead to fat-soluble vitamin deficiency and dietary fat promotes satiation, slowing digestion by triggering the release of satiety hormones. Medium-chain fatty acids (MCFAs) and oil blends containing MCFAs have received considerable attention for their potential in reducing abdominal obesity because they increase energy expenditure (EE), enhance thermogenesis, and potentially diminish fat storage. The effects of MCFA on EE and enhanced thermogenesis in obese children are unknown. However, higher fat oxidation rates and postprandial EE have been observed in adult studies with doses of medium chain triglyceride (MCT) as low as 5g. MCFAs occur in their highest quantities in coconut oil. Phase I efforts successfully developed MCFA-based baking fat innovation tested for oxidative stability and for raising EE in obese adolescents. The baking fat innovation is derived from the table spread version of Rich & amp; Creamy Melt & reg; Organic (Melt Organic) - produced by Prosperity Organic Foods (POF) and is the first commercially available butter substitute in the U.S. that is based on virgin coconut oil. Phase 1 outcomes included validating baking fat product requirements for taste, texture, and oxidative stability, proof of concept study with adolescents, and final direction for prototype baking fat product refinement and product line expansion prior to commercialization. Phase II application seeks funding to address developmental and technical milestones: finalize and expand the baking fat innovation into a broader product line of saut & eacute; blends; scope specifications for packaging format of bake and saut & eacute; products; source raw materials; initiate shelf life studies for defining "Best By" date; confirm oxidative stability studies of bake and saut & eacute; line extensions with expanded analysis; optimize shelf life and oxidative stability; and conduct expanded clinical study on EE in overweight and obese adolescents, building on the pilot study that provided initial indications of the innovation & #39;s effectiveness in raising EE in overweight and obese adolescents.