This section touches on several social, environmental and nutritional issues that affect the food manufacturing industry.

	Trans Fats, Saturated Fats and Heart Disease The Centers for Disease Control and Prevention (CDC) and the American Heart Association (AHA) are among the agencies taking the position that there is a strong link between the consumption of certain dietary fats and the development of coronary heart disease in humans.
	Natural Oils Consumers are expressing concerns over artificial ingredients, and food manufacturers are responding with new natural products. Cargill recognized the need to help its customers respond to the demand for natural food products.
	Obesity in the United States Obesity is being called a crisis and an epidemic across the country. Since 1960, the prevalence of overweight and obese people has risen from 44.8% to 66% in U.S. adults, ages 20-74.
	Palm Sustainability Palm oil is the world’s most widely used and versatile vegetable oil with uses in food applications, in soap and cosmetics and more recently in biofuels.
	Partially Hydrogenated vs. Fully Hydrogenated Oils What’s the difference between partially hydrogenated oil and fully hydrogenated oil? Is one really “healthier” than the other? The answer is yes.
	Nutritional Claims The Centers for Disease Control (CDC) and the American Heart Association (AHA) are among the agencies taking the position that there is a strong link between the consumption of certain dietary fats and the development of coronary heart disease in humans.
	Regulating Fats Here is a brief look at of some of the many headline-making news items regarding fats, particularly trans fats, over the last decade, including legislation, published studies and voluntary changes made by fast-food chains.