Improving the Fat Content of Foods

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More About This Textbook

Overview

As health problems such as obesity, diabetes, and heart disease increase world wide, the food industry has come under fire to improve the nutritional quality of its products, especially the fat content. Summarizing key research, this collection examines both the influence of dietary fats on health and practical strategies for improving the fat content of food. Distinguished editors and an international team of contributors, review the evidence on the links between dietary fats and health. They discuss ways of reducing saturated fatty acids in food, explore how to develop and use PUFAs as functional ingredients, and cover ways of improving the sensory quality of product incorporating modified fats.

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Product Details

  • ISBN-13: 9780849392085
  • Publisher: CRC Press
  • Publication date: 4/17/2006
  • Pages: 542
  • Product dimensions: 6.20 (w) x 9.30 (h) x 1.40 (d)

Table of Contents

DIETARY FATS AND HEALTH

Health Problems Associated with Saturated Fatty Acid Intake, P L Zock Introduction Saturated and Trans Fatty Acids in the Diet Metabolism of Dietary Fats and Blood Lipoproteins Dietary Fats and the Risk of Coronary Heart Disease Dietary Fats, Obesity, Diabetes and Cancer Implications: Controlling Fat Intake Future Trends Sources of Further Information References

Dietary Fatty Acids, Insulin Resistance and Diabetes, D I Shaw Introduction Adverse Effects of Fatty Acids on Glucose and Insulin Evidence From Animal Studies Evidence From Human Studies Conclusions: Fatty Acids and Insulin Sensitivity Future Trends Sources of Further Information References

Lipid-gene interactions, diet and health, D. Lairon and R. Planells Introduction Genetic Influences on Lipid Metabolism Genetic Influences on the Uptake and Absorption of Cholesterol Genetic Influences on the Metabolic Syndrome Dietary Fatty Acids and the Regulation of Gene Expression Conclusions: Lipid-Gene Interactions and Personalised Nutrition References

Health Benefits of Monounsaturated Fatty Acids, J López-Miranda, P Pérez-Martinez and F Pérez-Jiménez Introduction Lipoprotein Metabolism LDL Oxidation Endothelial Function Dietary Monounsaturated Fat and Haemostasis Blood Pressure Energy Balance Carbohydrate Metabolism MUFA and Cardiovascular Risk Dietary Monounsaturated Fat and Cancer Future Trends Sources of Further Information Conclusions Acknowledgements References

Health Benefits of Polyunsaturated Fatty Acids (PUFAs), A M Minihane and J A Lovegrove Introduction Polyunsaturated Fatty Acid Structure, Dietary Sources and Biosynthesis Metabolism of Fatty Acids Cardiovascular Disease Insulin Resistance Colorectal Cancer Inflammation and Autoimmune Diseases Cognitive Function Recommendations for Population Fat Intake Genotype and Responsiveness to Dietary PUFA Changes Conclusions and Future Trends References

Dietary Fat and Obesity, P Schrauwen and W H M Saris Introduction Epidemiological Associations Intervention Studies: Managing Fat Intake to Control Obesity Laboratory Studies in Humans Implications for Food Processors Conclusions and Future Trends References

Specific Fatty Acids and Structured Lipids for Weight Control, M S Westerterp-Plantenga Introduction Functionality of Lipids Metabolic Satiety and Fat Oxidation: Effects of Conjugated Linoleic Acid and Diacylglycerol The Role of High and Low Fats Weight Control, Fatty Acids and Structured Lipids: a Synthesis Future Trends References and Sources of Further Information

Conjugated Linoleic Acids (CLAs) and Health, P Yaquoob, S Tricon, G C Burdge, and P C Calder Introduction CLA and Body Composition Incorporation of CLA into Tissue Lipids and CLA Metabolism in Humans CLA and Blood Lipids CLA and Insulin Sensitivity CLA, Immune Function and Inflammation CLA and Breast Cancer Implications for Food Processors Future Trends References

REDUCING SATURATED FATTY ACIDS IN FOOD

The Role of Lipids in Food Quality, Z.E. Sikorski and G. Sikorska-Wis´niewska Introduction The Contribution of Lipids to the Colour of Foods The Role of Lipids in the Flavour of Foods Lipids and the Texture of Foods Lipids and the Nutritional Value of Infant Foods Future Trends References

Gaining Consumer Acceptance of Low-Fat Foods, L Lähteenmäki Introduction Consumer Preferences for Fat in Food Products Fat and Health: Awareness Amongst Consumers Promoting Low-Fat Food Products and Diets Strategies to Gain Consumer Acceptance of Low-Fat Products Future Trends References

Optimising Dairy Milk Fatty Acid Composition, D I Givens and K J Shingfield Introduction Milk Fat Synthesis The Need to Change the Fatty Acid Composition of Milk Fat Factors Affecting Milk Fatty Acid Composition Strategies for Improving the Fatty Acid Content of Raw Milk Future Trends Acknowledgements References

Optimising Goat Milk and Cheese Fatty Acid Composition, Y. Chilliard, J. Rouel, A. Ferlay and L. Bernard, P Gaborit, K Raynal-Ljutovac, and A. Lauret, and C Leroux Introduction Biochemical Characteristics and Origin of Goat Milk Lipids Effect of Alpha-s1 Casein Genotype on Milk Fatty Acid Composition Controlling Milk Fatty Acid Composition by Animal Diet Effects of Dairy Technology on Goat Cheese Fatty Acid Composition Animal Diet, Processing and Sensory Quality of Dairy Products Conclusions Acknowledgements References

Reducing Fats in Raw Meat, A P Moloney Introduction The Fat Content of Meat Breeding Effects on the Fat Content and Composition of Meat Dietary Effects on the Fat Content and Composition of Meat Strategies for Improving the Fat Content and Composition of Meat Implications for the Food Processor Future Trends Sources of Further Information References

Producing Low-Fat Meat Products, J F Kerry and J P Kerry Introduction Nutritional and Health Promoting Properties of Fats Textural Characteristics of Meat Products Attributed to Fat The Role of Fat in Flavour Development in Meat Products Warmed Over Flavour Meat Proteins Technologies Utilised in Fat Reduction of Processed Meats Processing Technologies Antioxidants Packaging and Storage Current Regulations and Labelling of Low-Fat Products Meat Culinary Issues Conclusions References

The Use of Fat Replacers for Weight Loss and Control, J M Jones and S S Jonnalagadda,

Introduction Fat Replacers and Their Uses Categories of Fat Replacers Fat Replacers and Weight Loss Conclusion References

Testing Novel Fat Replacers for Weight Control, B Livingstone Introduction Short-Term Studies Possible Mode of Action Implications for Product Development and Future Trends The Range of Fat Replacers Used in the Control of Body Weight Summary and Conclusions Sources of Further Information References

USING POLYUNSATURATED AND OTHER MODIFIED FATTY ACIDS IN FOOD PRODUCTS

Using Polyunsaturated Fatty Acids (PUFAs) as Functional Ingredients, C. Jacobsen and M. Bruni Let Introduction Current Problems in Producing n-3 PUFA and Using Fish Oils in Food Products Improving the Sensory Quality and Shelf Life of n-3 PUFA Enriched Foods Future Trends Sources of Further Information References

New Marine Sources of Polyunsaturated Fatty Acids (PUFAs), T.A.B. Sanders and H.E. Theobald Introduction Microbial Sources of PUFAs Production Methods Future Trends Sources of Further Information References

Producing Polyunsaturated Fatty Acids (PUFAs) from Plant Sources, J A Napier Introduction The Role of Long Chain PUFAs (LC-PUFAs) in Humans Dietary Sources of Essential Fatty Acids (EFAs) and LC-PUFAs LC-PUFA Biosynthetic Pathways Genes, Technologies and Resources The Production of C20-LC-PUFAs in Transgenic Plants Towards the Production of Docosahexaenoic acid (DHA)

Conclusions Acknowledgements References

Modifying Hydrogenated Fats, G van Duijn and E E Dumelin, and E A Trautwein Introduction The Formation of Trans Fatty Acids During Hydrogenation Oil Modification Techniques to Produce Virtually Trans-Free Hardstocks The Formation of Trans Fatty Acids During High-Temperature Deodorization Future Trends References

Novel Fats for the Future, J. Skorve, K.J. Tronstad, H.V. Wergedahl, K. Berge, J. Songstad, and R.K. Berge Introduction: The Concept of Modified Fatty Acids Short Historical Background Structure and Properties of Tetradecylthioacetic Acid (TTA)

Properties of 3-thia Fatty Acids Modified Fatty Acids and the Metabolic Syndrome Health Benefits for Humans Future Trends References

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