Resources
Food Fats and Oils
This publication addresses many technical issues associated with fats and oils including their chemical composition and their role in the diet. It also includes information on nutritional aspects, physical factors, refining and reactions of fats and oils. The booklet is intended to be useful to all that want to know more about the composition and nutritive value of food fats and oils.
Typical Smoke, Flash & Fire Points of Commercially Available Fats and Oils
The values in this table represent typical smoke, flash and fire points for commercially available edible fats and oils. The values are based on a single test for each fat and oil source, thus they do not represent a statistically valid mean or indicate the range of values attributable to each of the source oils. Smoke, flash and fire points may vary within a source oil due to such factors as processing techniques and/or seasonal variations.
Allergenicity of Edible Oils
Food allergies are caused by proteins in food. These naturally- occurring proteins are referred to as allergens, and the vast majority of them are resistant to heat and digestion. While there are tens of thousands of proteins in any one food, only a few are allergenic.
Biotechnology
National Bioengineered Food Disclosure Standard (NBFDS) Resources Toolkit
Deforestation
EPA
FDA
Allergens
Labeling
Labor Issues
USDA
Child Nutrition
Dietary Guidelines for Americans
Public Comments RE: 2025-2030 Dietary Guidelines Advisory Committee, May 2023
