Philip Calder is Head of the School of Human Development and Health and Professor of Nutritional Immunology in the Faculty of Medicine, University of Southampton. He is an internationally recognized researcher on the metabolism and functionality of fatty acids, with an emphasis on the roles of omega-3 fatty acids, and on the influence of diet and nutrients on the immune and inflammatory responses.

Topics Prof Philip Calder and I touched on for our seed oil discussion:

• Breakdown of different lipids and their impact (specifically cell membrane & structure)
• Impact of balance between omega 3 & 6 in diet
• Potential for lowering LA through simply meeting vs exceeding energy intake needs in energy surplus environments 
• Heating LA (repeated deep frying, home cooking, processed shelf stored oils)
• Lag time to oxLDL impact and how it is impacted through adequate intake of antioxidants such as vit. E
• Lowering LA through removal versus addition of ALA in manufacturing

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