Dietary Fat
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Dietary Fats And Health
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Author : Edward George Perkins
language : en
Publisher: The American Oil Chemists Society
Release Date : 1983
Dietary Fats And Health written by Edward George Perkins and has been published by The American Oil Chemists Society this book supported file pdf, txt, epub, kindle and other format this book has been release on 1983 with Dietary fats categories.
Abstracts: This collection of proceedings provides the latest scientific information in fat chemistry and technology as related to nutrition, the general role of fats in nutrition, metabolism of isomeric fats, and the role of vitamins A, D, K, and E in health and disease. The role of lipids in heart disease and cancer, and the effects of diet on the high density lipoproteins were also discussed.
Dietary Fat Requirements In Health And Development
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Author : Joyce Beare-Rogers
language : en
Publisher: The American Oil Chemists Society
Release Date : 1988
Dietary Fat Requirements In Health And Development written by Joyce Beare-Rogers and has been published by The American Oil Chemists Society this book supported file pdf, txt, epub, kindle and other format this book has been release on 1988 with Health & Fitness categories.
Abstract: This publication is a collection of works on fat requirements in development and health. The role of fats during human development and throughout a lifespan are discussed. Topics include: suitable fat foundations for infant feeding; lipid digestion in the developing infant; fat effects on fatty acids and cholesterol metabolism in animal experiments; the biochemistry and role of (n-3) fatty acids in the brain and retina; dietary factors in immune responsiveness; aging and nutritional requirements of essential fatty acids; and challenges for lipid nutritionists.
Fats And Associated Compounds
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Author : Jose Manuel Miranda Lopez
language : en
Publisher: Royal Society of Chemistry
Release Date : 2021-12-17
Fats And Associated Compounds written by Jose Manuel Miranda Lopez and has been published by Royal Society of Chemistry this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-12-17 with Medical categories.
Through this book, the Editors have compiled the most up to date and well-documented information on many aspects of the development and application of novel dietary patterns related to fatty compounds, with special emphasis on beneficial effects.
Modern Dietary Fat Intakes In Disease Promotion
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Author : Fabien De Meester
language : en
Publisher: Springer Science & Business Media
Release Date : 2010-06-07
Modern Dietary Fat Intakes In Disease Promotion written by Fabien De Meester and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2010-06-07 with Medical categories.
The Nutrition and Health series of books have had great success because each volume has the consistent overriding mission of providing health professionals with texts that are essential because each includes (1) a synthesis of the state of the science, (2) timely, in-depth reviews by the leading researchers in their respective ?elds, (3) extensive, up-to-date fully annotated ref- ence lists, (4) a detailed index, (5) relevant tables and ?gures, (6) identi?cation of paradigm shifts and the consequences, (7) virtually no overlap of information between chapters, but targeted, inter-chapter referrals, (8) suggestions of areas for future research, and (9) balanced, data-driven answers to patient as well as health professionals questions which are based upon the totality of evidence rather than the ?ndings of any single study. The series volumes are not the outcome of a symposium. Rather, each editor has the potential to examine a chosen area with a broad perspective, both in subject matter and in the choice of chapter authors. The editor(s), whose training(s) is (are) both research and practice oriented, has(ve) the opportunity to develop a primary objective for their book, de?ne the scope and focus, and then invite the leading authorities to be part of their initiative. The authors are encouraged to provide an overview of the ?eld, discuss their own research, and relate the research ?ndings to potential human health consequences.
Role Of Fats In Food And Nutrition
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Author : Michael Ian Gurr
language : en
Publisher:
Release Date : 1992
Role Of Fats In Food And Nutrition written by Michael Ian Gurr and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1992 with Health & Fitness categories.
Describes the types of fat in the body and in foods, contains assessments of dietary fat intake and lipids, discusses the way in which fats are metabolized in the body and describes their importance in the diet. Contains a chapter on essential fats, provides insights into fat metabolism, and discusses new developments with regard to the role of fats in health and disease.
The Big Fat Surprise
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Author : Nina Teicholz
language : en
Publisher: Simon and Schuster
Release Date : 2015-01-06
The Big Fat Surprise written by Nina Teicholz and has been published by Simon and Schuster this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-01-06 with Health & Fitness categories.
Challenges popular misconceptions about fats and nutrition science, revealing the distorted claims of nutrition studies while arguing that more dietary fat can lead to better health, wellness, and fitness.
Improving The Fat Content Of Foods
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Author : C Williams
language : en
Publisher: Woodhead Publishing
Release Date : 2006-01-31
Improving The Fat Content Of Foods written by C Williams and has been published by Woodhead Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2006-01-31 with Technology & Engineering categories.
As health problems such as obesity, heart disease and diabetes increase in many developed and developing countries, the food industry has come under mounting pressure to improve the nutritional quality of its products. Particular attention has focused on the health problems associated with saturated fats in food and on the potential health benefits of increasing monounsaturated and polyunsaturated fat content. Summarising key research in this field, this important collection reviews both the influence of dietary fats on health and practical strategies for improving the fat content of food products. Part one reviews the evidence on the links between dietary fats and health. There are chapters on the links between saturated fatty acid intake, obesity, coronary heart disease, diabetes and cancer, as well as the health benefits of monounsaturated fats, polyunsaturated fatty acids (PUFAs) and conjugated linoleic acids (CLAs). Part two then discusses ways of reducing saturated fatty acids in food. It includes chapters on the role of lipids on food quality and ways of gaining consumer acceptance of low-fat foods, as well as chapters on improving fatty acid composition in dairy products and milk and the use of fat replacers. The final part of the book reviews ways of using polyunsaturated and other modified fatty acids in food products. It includes chapters on developing and using PUFAs as functional ingredients and ways of improving the sensory quality of products incorporating modified fats. With its distinguished editors and international team of contributors, Improving the fat content of foods is a standard reference for nutritionists and product developers in the food industry. Reviews the influence of dietary fats on health Investigates practical strategies for improving the fat content of food products Discusses improving the fat content of foods whilst maintaining sensory quality
Role Of Fats In Human Nutrition
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Author : Bozzano G Luisa
language : en
Publisher: Academic Press
Release Date : 2013-07-19
Role Of Fats In Human Nutrition written by Bozzano G Luisa and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-07-19 with Medical categories.
Dietary fats and carbohydrates represent some eighty to ninety percent of food energy uptake in man; fatty acids play a critical role in human development, health and disease. In affluent populations high fat consumption contributes to heart disease, obesity and type II diabetes mellitus, while in non-affluent groups, the generally poor nutritional state found in young children can be partially attributed to a low fat intake. This book reviews our current understanding of essential fatty acids and their role in human nutrition. The topics addressed include the analysis of dietary fatty acids, dietary fats and fish oils in health and in the prevention of heart disease, linoleic acid in the treatment of diabetes, and the role of essential fatty acids in early human development.
Reducing Saturated Fats In Foods
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Author : G Talbot
language : en
Publisher: Elsevier
Release Date : 2011-04-19
Reducing Saturated Fats In Foods written by G Talbot and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-04-19 with Technology & Engineering categories.
The need to reduce saturated fat levels in food and the different ways of doing this are among the most important issues facing the food industry. Reducing saturated fats in foods reviews the sources and effects of saturated fats in food and the ways in which the food industry can effectively reduce saturates. Part one covers the functional and nutritional aspects of saturated fats in foods, with chapters covering sources of dietary saturated fats, their functional attributes and the health issues associated with saturated fatty acids. Part two focuses on reducing saturated fats through food reformulation, concentrating on both the technologies used and the food categories affected. Chapters cover topics such as emulsion technology for reduction of saturated fats and the application of diacylglycerol oils, as well as different food categories including milk and dairy products, processed meats, fried foods and pastry products. With its distinguished editor and international team of contributors, Reducing saturated fats in foods is an essential reference for oils and fats processors and food manufacturers, as well as those researching saturated fats in the academic sector. Reviews the sources and effects of saturated fats in food and the ways in which the food industry can effectively reduce saturates Explores the functional and nutritional aspects of saturated fats in foods, covering sources of dietary saturated fats and their functional attributes Focuses on reducing saturated fats through food reformulation, concentrating on both the technologies used and the food categories affected
Dietary Fat And Cancer
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Author : American Institute for Cancer Research
language : en
Publisher: Springer Science & Business Media
Release Date : 2013-03-09
Dietary Fat And Cancer written by American Institute for Cancer Research and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-03-09 with Science categories.
The annual research conference for 1996 of the American Institute for Cancer Re search was again held at the Loews L'Enfant Plaza Hotel in Washington, DC, August 29 and 30. The topic for this, the seventh in the series, was "Dietary Fat and Cancer: Genetic and Molecular Mechanisms. " Two separate presentations were given as the conference overview. "Fat and Cancer: The Epidemiologic Evidence in Perspective" noted that die tary fat can be saturated, largely from animal or dairy sources, or mono- or polyunsatu rated, mostly from plant sources. Unlike animal fats, fish contain relatively high levels of protective omega-3 fatty acids. Although the hypothesis that dietary fat is associated with cancer is plausible, the mechanisms involved are reasonable, and many animal studies support the hypothesis, there are many obstacles in any direct extrapolation to humans, in cluding imprecise measures of dietary fat intake, variability in individual diets, and spe cies variations. Despite these limitations, there is a weak positive correlation between colon cancer and dietary fat intake, but with substantial differences for various ethnic groups. In the case of breast cancer, there is substantial variation among countries and eth nic groups, but the overall evidence indicated an association with fat in the diet. Epidemiologic studies of dietary fat and prostate cancer are more consistent and most show a positive relationship. However, it was not clear which types of dietary fat were im plicated in the effect.