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Author: Duo Li Publisher: Academic Press ISBN: 0128242191 Category : Health & Fitness Languages : en Pages : 390
Book Description
Advances in Dietary Lipids and Human Health systematically summarizes recent research advances in dietary lipids and human health. The book proposes a strategy for the prevention of NCDs and the management of population and personal health through the rational use of dietary fat. It covers the relationship between total lipids, saturated and unsaturated fatty acids and NCDs, and other uncommon fatty acids, such as conjugated fatty acids, middle and short chain fatty acid, furan fatty acids, n-3 docosapentaenoic acid (DPA), and structured fat. Intended for nutrition researchers, dieticians, clinicians and others in academia who are focused on medicine, preventive medicine, public health and food science students, this valuable reference provides information that will assist readers in the prevention and treatment of cardiovascular disease, hypertension, metabolic disorders, diabetes, neuropsychiatric diseases, and cancer by specifically managing dietary lipids. Offers an evidence-based, systematic review of dietary fat and fatty acids and health Provides extensive knowledge on the relationship between type and quantity of lipid, fatty acids and NCDs Proposes a strategy for the prevention of NCDs and the management of population and personal health through the rational use of dietary fat
Author: Duo Li Publisher: Academic Press ISBN: 0128242191 Category : Health & Fitness Languages : en Pages : 390
Book Description
Advances in Dietary Lipids and Human Health systematically summarizes recent research advances in dietary lipids and human health. The book proposes a strategy for the prevention of NCDs and the management of population and personal health through the rational use of dietary fat. It covers the relationship between total lipids, saturated and unsaturated fatty acids and NCDs, and other uncommon fatty acids, such as conjugated fatty acids, middle and short chain fatty acid, furan fatty acids, n-3 docosapentaenoic acid (DPA), and structured fat. Intended for nutrition researchers, dieticians, clinicians and others in academia who are focused on medicine, preventive medicine, public health and food science students, this valuable reference provides information that will assist readers in the prevention and treatment of cardiovascular disease, hypertension, metabolic disorders, diabetes, neuropsychiatric diseases, and cancer by specifically managing dietary lipids. Offers an evidence-based, systematic review of dietary fat and fatty acids and health Provides extensive knowledge on the relationship between type and quantity of lipid, fatty acids and NCDs Proposes a strategy for the prevention of NCDs and the management of population and personal health through the rational use of dietary fat
Author: National Research Council Publisher: National Academies Press ISBN: 0309039940 Category : Medical Languages : en Pages : 765
Book Description
Diet and Health examines the many complex issues concerning diet and its role in increasing or decreasing the risk of chronic disease. It proposes dietary recommendations for reducing the risk of the major diseases and causes of death today: atherosclerotic cardiovascular diseases (including heart attack and stroke), cancer, high blood pressure, obesity, osteoporosis, diabetes mellitus, liver disease, and dental caries.
Author: Jose Manuel Miranda Lopez Publisher: Royal Society of Chemistry ISBN: 1839165081 Category : Science Languages : en Pages : 383
Book Description
Traditionally, dietary fat has been associated with negative effects on human health by consumers due to its high energy density. However, today it is well known that the quality of the fat ingested is more important than its quantity, and that there are natural lipophilic compounds that are essential for the correct maintenance of human physiological functions. For this reason, the negative image associated with dietary fat consumption is not fully justified. Dietary fat is a hot research area that has attracted increasing attention in the last decades. An adequate intake of dietary fats adapted to our age and physical activity, as well as an increase in the intake of beneficial fatty compounds and controlling the intake of those types of fats that have negative effects on our health, can be powerful allies in preventing the development of chronic non-communicable diseases. 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. They have considered fatty nutritional requirements at different stages of life, the international guidelines and the application of new -omics techniques, such as epigenetics, nutrigenomics, metabolomics and metagenomics, related to human health. This book will be of interest to researchers in food technology and biomedicine, as well as the food industry and food distribution areas.
Author: Publisher: Elsevier ISBN: 0443185913 Category : Technology & Engineering Languages : en Pages : 412
Book Description
Dietary Lipids: Nutritional and Technological Aspects, Volume 105 focuses on major dietary lipids and their minor bioactive compounds, also covering the role of these lipids in metabolic diseases and covering oil processing with clean technologies and lipidomic characterization by mass spectrometry. Specific chapters in this new release include Major Dietary Lipids in Nutrition and Health, Minor bioactive lipids, Cleaner Processing for Lipids: Supercritical Fluid Extraction and Short Path Distillation, Nutritional Lipidomics for the Characterization of Lipids in Food, We are what we eat? The Role of Lipids in Metabolic Disease, Lipid Emulsions in Clinical Nutrition: Enteral and Parenteral Nutrition, and much more. Presents the latest information on dietary lipids Covers lipids and their critical role in nutrition Updates on mass spectrometry and clean technologies
Author: National Academy of Sciences Publisher: National Academies Press ISBN: 0309040493 Category : Medical Languages : en Pages : 190
Book Description
Results from the National Research Council's (NRC) landmark study Diet and health are readily accessible to nonscientists in this friendly, easy-to-read guide. Readers will find the heart of the book in the first chapter: the Food and Nutrition Board's nine-point dietary plan to reduce the risk of diet-related chronic illness. The nine points are presented as sensible guidelines that are easy to follow on a daily basis, without complicated measuring or calculatingâ€"and without sacrificing favorite foods. Eat for Life gives practical recommendations on foods to eat and in a "how-to" section provides tips on shopping (how to read food labels), cooking (how to turn a high-fat dish into a low-fat one), and eating out (how to read a menu with nutrition in mind). The volume explains what protein, fiber, cholesterol, and fats are and what foods contain them, and tells readers how to reduce their risk of chronic disease by modifying the types of food they eat. Each chronic disease is clearly defined, with information provided on its prevalence in the United States. Written for everyone concerned about how they can influence their health by what they eat, Eat for Life offers potentially lifesaving information in an understandable and persuasive way. Alternative Selection, Quality Paperback Book Club
Author: Jean-Pierre Montmayeur Publisher: CRC Press ISBN: 1420067761 Category : Medical Languages : en Pages : 646
Book Description
Presents the State-of-the-Art in Fat Taste TransductionA bite of cheese, a few potato chips, a delectable piece of bacon - a small taste of high-fat foods often draws you back for more. But why are fatty foods so appealing? Why do we crave them? Fat Detection: Taste, Texture, and Post Ingestive Effects covers the many factors responsible for the se
Author: Michael I. Gurr Publisher: John Wiley & Sons ISBN: 1405172703 Category : Medical Languages : en Pages : 339
Book Description
Since the publication of the first edition of this successful and popular book in 1970, the subject of lipid biochemistry has evolved greatly and this fifth up-to-date and comprehensive edition includes much new and exciting information. Lipid Biochemistry, fifth edition has been largely re-written in a user-friendly way, with chapters containing special interest topic boxes, summary points and lists of suggested reading, further enhancing the accessibility and readability of this excellent text. Contents include abbreviations and definitions used in the study of lipids, routine analytical methods, fatty acid structure and metabolism, dietary lipids and lipids as energy stores, lipid transport, lipids in cellular structures and the metabolism of structural lipids. The book provides a most comprehensive treatment of the subject, making it essential reading for all those working with or studying lipids. Upper level students of biochemistry, biology, clinical subjects, nutrition and food science will find the contents of this book invaluable as a study aid, as will postgraduates specializing in the topics covered in the book. Professionals working in research in academia and industry, including personnel involved in food and nutrition research, new product formulation, special diet formulation (including nutraceuticals and functional foods) and other clinical aspects will find a vast wealth of information within the book's pages. Michael Gurr was a Visiting Professor in Human Nutrition at the University of Reading, UK and at Oxford Brookes University, UK. John Harwood is a Professor of Biochemistry at the School of Biosciences, Cardiff University, UK. Keith Frayn is a Professor of Human Metabolism at the Oxford Centre for Diabetes, Endocrinology and Metabolism, University of Oxford, UK.
Author: Jose M. Lorenzo Publisher: Academic Press ISBN: 0128235268 Category : Health & Fitness Languages : en Pages : 518
Book Description
Food Lipids: Sources, Health Implications, and Future Trends presents specific and updated details related to human health and emerging technologies to obtain valuable lipids and lipid analysis of food products. The book covers the most relevant topics of food lipids as main sources (animal, marine and vegetable) and their composition, the implication of different lipids in human health, the main degradative processes and analytical methods for quality. Written for nutrition researchers, food scientists, food chemists and chemical engineers, R&D managers, new product developers, and other professionals working in the food industry and academia, including students, this book is sure to be a welcomed reference. Lipids are vital for human nutrition as they provide energy to the biological processes of the body and contain substances with high importance as essential fatty acids or fat-soluble vitamins. Furthermore, lipids are responsible for many desirable characteristics of foods. However, in recent years consumers are increasingly aware of the diet-health relationship, especially the implication that some lipids exert in the development of different diseases. Provides clear information on obtaining, characterizing and applying lipids in several food products Offers strategies to apply new emerging technologies to the recovery of valuable lipids from food by-products, the use of innovative techniques of encapsulation to protect highly oxidizable lipids, and the use of this lipids to produce healthier foods Includes definitions, applications, literature reviews, recent developments, methods and end-of-chapter glossaries
Author: Richard E. McDonald Publisher: CRC Press ISBN: 9780824797126 Category : Technology & Engineering Languages : en Pages : 480
Book Description
Examines recent advances in lipid chemistry and nutrition, and how these advances affect the food industry. The work addresses major lipid health issues, including dietary recommendations, atherosclerosis, cancer, immune response, and bone health. It disscusses controversial topics such as the health effects of saturated fat, trans fatty acids, fat substitutes, cholesterol oxidation products, and frying oils.
Author: Duo Li
Author: Duo Li
Author: National Research Council
Author: Jose Manuel Miranda Lopez
Author: 
Author: National Academy of Sciences
Author: Jean-Pierre Montmayeur
Author: Michael I. Gurr
Author: Jose M. Lorenzo
Author: 
Author: Richard E. McDonald