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Improving the fat content of foods

Edited by C Williams 
Woodhead  January 2006  



Hardback  560 pp  ISBN 9781855739659      £175.00
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
  • written by a distinguished editor and international team of contributors

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 1 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 2 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 will be a standard reference for nutritionists and product developers in the food industry.

Contents

PART 1 DIETARY FATS AND HEALTH

  • Health problems associated with saturated fatty acid intake P L Zock, Unilever Health Institute, The Netherlands - 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, W L Hall and C M Williams, University of Reading, UK - 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, INSERM, France - 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, Hospital Univesitario Reina Sofia - Cordoba, Spain - 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, University of Reading, UK - 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, Maastricht University, The Netherlands - 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, Maastricht University, The Netherlands - 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 and S Tricon, University of Reading, G C Burdge and P C Calder, University of Southampton, UK - 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

PART 2 REDUCING SATURATED FATTY ACIDS IN FOOD

  • The role of lipids in food quality Z E Sikorski, Gdansk University of Technology, G Sikorska-Wisniewska, Medical Academy of Gdansk, Poland - 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, VTT Biotechnology, Finland - 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, University of Reading, UK and K J Shingfield, MTT AgriFood Research, Finland - 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, INRA, P Gaborit, K Raynal-Ljutovac, and A Lauret, ITPLC and C Leroux, INRA, France - 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, Grange Research Centre, Ireland - 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, University College Cork, Ireland - 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, College of St Catherine, Minnesota and S S Jonnalagadda, Novartis Medical Nutrition, Minnesota, USA - 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, University of Ulster, UK - 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

PART 3 USING POLYUNSATURATED AND OTHER MODIFIED FATTY ACIDS IN FOOD PRODUCTS

  • Developing products with modified fats E Floter, R Finlayson, A Bot and R Potman, Unilever Health Institute, The Netherlands - Introduction - Improving the sensory quality of modified fat products - Development of nutritionally improved products - Summary - References
  • Using polyunsaturated fatty acids (PUFAs) as functional ingredients C Jacobsen and M Bruni Let, Danish Institute for Fisheries Research, Denmark - 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, King's College London and H E Theobald, British Nutrition Foundation, UK - 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, Rothamsted Research, UK - 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, TUSCC and E A Trautwein, Unilever Health Institute, The Netherlands - 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, Haukeland University Hospital and J Songstad, University of Bergen, and R K Berge, Haukeland University Hospital, Norway - 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
To find similar publications, click on a keyword below:
Woodhead Publishing Ltd : dairy products : fatty acids : food science : genes : human health : lipids : meat : nutrition, human : quality control

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