Volume 44, Issue 4
News and Views
Open Access

Interesterified fats: What are they and why are they used? A briefing report from the Roundtable on Interesterified Fats in Foods

S. E. Berry

Corresponding Author

E-mail address: sarah.e.berry@kcl.ac.uk

King's College London, London, UK

Correspondence: Dr. Sarah E. Berry, Senior Lecturer, Department of Nutritional Sciences, School of Life Course Sciences, King's College London, SE1 9NH, UK.

E‐mail: sarah.e.berry@kcl.ac.uk

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J. H. Bruce

ADM Speciality Oils & Fats, Erith, UK

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S. Steenson

British Nutrition Foundation, London, UK

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S. Stanner

British Nutrition Foundation, London, UK

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J. L. Buttriss

British Nutrition Foundation, London, UK

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A. Spiro

British Nutrition Foundation, London, UK

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P. S. Gibson

King's College London, London, UK

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F. Dionisi

Nestle Research, Lausanne, Switzerland

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L. Farrell

Tesco PLC, Welwyn Garden City, UK

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A. Glass

Food and Drink Federation, London, UK

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J. A. Lovegrove

University of Reading, Reading, UK

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J. Nicholas

Public Health England, London, UK

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E. Peacock

Public Health England, London, UK

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S. Porter

British Dietetic Association, Birmingham, UK

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R. P. Mensink

Maastricht University, Maastricht, The Netherlands

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W. L Hall

King's College London, London, UK

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First published: 23 October 2019

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