School of Medical Sciences

Dietary fats

Principal investigator


The changes in the fatty acids and triglyceride composition of fats and their degradation products are being determined. The aim is to find the optimal conditions to deep fry food (eg, chips, potato crisps) to minimise the uptake of fat and fat oxidation degradation products by the food (in collaboration with Auckland Healthcare Services). The uptake of fat by foods will be extended to a range of takeaway foods.