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Lipids in nutrition and health : a reappraisal /
Since 80% of the global production of oils and fats is consumed as food and a further 6% is eaten by animals to produce more human food, it is not surprising that nutrition is one of the active areas in lipid science. For 10 years, Mike Gurr has written nutrition articles in lipid technology amounti...
| Clasificación: | Libro Electrónico |
|---|---|
| Autor principal: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Bridgwater, England :
The Oily Press,
[1999]
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| Colección: | Oily Press lipid library ;
volume 11. |
| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- Front Cover; Lipids in Nutrition and Health: A Reappraisal; Copyright Page; Foreword; Preface; Table of Contents; Abbreviations; Chapter1. Influence of Dietary Fats on the Concentrations of Lipids carried in the Blood and the Significance for Health; Introduction; Fat digestion and assimilation; Prediction of lipid and lipoprotein responses to dietary fat and cholesterol; Cholesterol in the diet and in the blood: a more detailed appraisal; Saturated fatty acids and hypercholesterolaemia: are all saturated acids equal?
- Trans fatty acids: their influence on blood lipids and theirwider health implicationsCis-Monounsaturated fatty acids: are they really 'neutral'?; Dietary fat, blood lipids and health. Which is more important:total amount of fat eaten or its composition?; Changes in blood lipid after a meal: significance for health; References; Chapter2. Dietary Fats and Cardiovascular Disease; Background to the debate; Evidence in support of the lipid hypothesis; Evidence against the lipid hypothesis; Dietary fat and cardiovascular disease: are currentguidelines justified?
- Epilogue: The politicization of scienceReferences; Chapter3. Nutritional Significance of Lipid Peroxidation; Background; Lipid peroxidation; Significance of oxidation of lipids in foods; Lipid peroxidation and the body's defence against it; Antioxidant defence against damage by lipid peroxides; The concept of oxidant stress; Research into links between diet, oxidant stress and disease; Future directions; References; Chapter4. The Nutritional and Biological Properties of the Polyunsaturated Fatty Acids; Polyunsaturated and essential fatty acids
- the distinction.
- Linoleic and [alpha]-linolenic acids as precursors of the n-6 and n-3 families of polyunsaturatesLong-chain polyunsaturated fatty acids of the n-3 family; Dietary n-6/n-3 polyunsaturates balance: is it important?; Dietary requirements for the essential fatty acids; Endpiece: What is 'essential' in regard to lipids?; References; Chapter5. Dietary Fats in Relation to Weight Control; Energy nutrients and body weight control; Fats and fattening: can we fool the system?; References; Chapter6. Lipids in Foods and Raw Materials; Meat lipids; Lipids of milk.
- A trans acid that is good to eat? Conjugated linoleic acidLipids in infant nutrition; Short-chain and medium-chain fatty acids in nutrition and metabolism; Oil palm lipids: edible oils with interesting nutritional attributes; Plant sterols in the diet; References.