Improving the fat content of foods / edited by Christine Williams and Judith Buttriss.

Format:

Book

Contributor:

Williams, Christine M.

Buttriss, Judith.

Series:

Woodhead Publishing in food science, technology, and nutrition.

Woodhead Publishing in food science, technology and nutrition

Language:

English

Subjects (All):

Food--Composition.

Food.

Food--Fat content.

Physical Description:

1 online resource (561 p.)

Place of Publication:

Boca Raton, FL : CRC Press ; Cambridge : Woodhead Pub., 2006.

Language Note:

English

Summary:

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 prod

Contents:

Cover; Improving the fat content of foods; Copyright; Contents; Contributor contact details; Part I Dietary fats and health; 1 Health problems associated with saturated and trans fatty acids intake; 1.1 Introduction; 1.2 Saturated and trans fatty acids in the diet; 1.3 Metabolism of dietary fats and blood lipoproteins; 1.4 Dietary fats and the risk of coronary heart disease; 1.5 Dietary fats, obesity, diabetes and cancer; 1.6 Implications: controlling fat intake; 1.7 Future trends; 1.8 Sources of further information; 1.9 References; 2 Dietary fatty acids, insulin resistance and diabetes

5.1 Introduction5.2 Polyunsaturated fatty acid structure, dietary sources and biosynthesis; 5.3 Metabolism of fatty acids; 5.4 Cardiovascular disease; 5.5 Insulin resistance; 5.6 Colorectal cancer; 5.7 Inflammation and autoimmune diseases; 5.8 Cognitive function; 5.9 Recommendations for population fat intake; 5.10 Genotype and responsiveness to dietary PUFA changes; 5.11 Conclusion and future trends; 5.12 References; 6 Dietary fat and obesity; 6.1 Introduction; 6.2 Epidemiological associations; 6.3 Intervention studies: managing fat intake to control obesity; 6.4 Laboratory studies in humans

6.5 Implications for food processors6.6 Conclusions and future trends; 6.7 References; 7 Specific fatty acids and structured lipids for weight control; 7.1 Introduction; 7.2 Functionality of lipids; 7.3 Metabolic satiety and fat oxidation: effects of conjugated linoleic acid and diacylglycerol; 7.4 The role of high- and low-fat diets; 7.5 Weight control, fatty acids and structured lipids: a synthesis; 7.6 Future trends; 7.7 References; 8 Conjugated linoleic acids (CLAs) and health; 8.1 Introduction; 8.2 CLA and body composition

8.3 Incorporation of CLA into tissue lipids and CLA metabolism in humans

Notes:

Description based upon print version of record.

Description based on publisher supplied metadata and other sources.

Includes bibliographical references and index.

ISBN:

1-280-54463-5

9786610544639

1-84569-107-5

1-59124-986-4

OCLC:

876512976