THE TERM "HEALTHY FAT" might seem like an oxymoron to some, but the line between so-called "good" and "bad" fats is becoming more pronounced to nutrition experts. "The focus used to be on total fats. Now, it's on the quality of the fat," said Jo Ann Carson, professor of clinical nutrition at University of Texas Southwestern Medical Center, Dallas. "The consumer has to decide: Which oil shall I take off the shelf to go home and cook with, and what fats are in the prepared foods I buy?" The ...

REGISTER TO VIEW THIS ARTICLE - Register for a Free Account

WhyRegisterfor FREE?

Registering for content on Supermarket News will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick. What are you waiting for!In addition you will also receive a complimentary copy of SN's salary survey sent to you by email.

Click here to read the FAQ page if you have any questions (opens in a new window)

Attention Paid Print Subscribers: While you have already been grantedfreeaccess to SNwe ask that youregister now.We promise it will only take a few minutes! Or visit your profile and add your print magazine account number and zip code.

Already registered? here.