Functional Dietary Lipids

Food Formulation, Consumer Issues, and Innovation for Health

2nd Edition - September 28, 2023
Editor: Thomas A. B. Sanders
Language: English
Paperback ISBN:
9 7 8 - 0 - 4 4 3 - 1 5 3 2 7 - 3
eBook ISBN:
9 7 8 - 0 - 4 4 3 - 1 5 3 2 8 - 0

Functional Dietary Lipids: Food Formulation, Consumer Issues and Innovation for Health, Second Edition discusses this important component of the human diet and the ways it plays… Read more

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Functional Dietary Lipids: Food Formulation, Consumer Issues and Innovation for Health, Second Edition discusses this important component of the human diet and the ways it plays an essential functional role. As with the previous edition, this book covers the functionality and nutritional benefits of dietary fat in food in terms of formulation, manufacturing and innovation for health. It contains approximately 35% new content, including 5 new chapters as well as updated content in previous chapters. New content covers the health effects of fat-soluble compounds, the sustainability aspects of vegetable oil production; process engineering of fats to improve functionality and quality, and more.

This second edition also includes updated data on regulations, including nutritional profiling, signposting, taxation and advertising restrictions, and the regulatory approval of novel sources of lipids. This book will be a useful reference for those wanting to explore human nutrition and dietary lipids as well as those involved in decision-making surrounding food formulation and manufacturing.

Cover image
Title page
Table of Contents
Copyright
List of contributors
Preface
1. Introduction: the role of fats in human diet
1.1. Introduction
1.2. Role of fat in the diet
1.3. The essential fatty acids
1.4. Estimates of dietary fat intake and consumption
1.5. Dietary fat and noncommunicable diseases
1.6. Changes in the global supply of fats and oils
1.7. Refining and processing
1.8. Nonfatty acid components of nutritional significance
1.9. Ethical and consumer issues
1.10. Summary and conclusions
Part One. Chemistry and functionality of edible fats
2. Sustainable vegetable oils
2.1. Introduction
2.2. The major vegetable oil crops
2.3. Land use impacts for oil crops
2.4. The increasing volatility of supply and demand for vegetable oils
2.5. Limiting factors for crop production
2.6. Oil crop improvement: technologies and biotechnologies
2.7. Lifecycle analysis
2.8. Impacts on wildlife and biodiversity
2.9. Roles in meeting Sustainable Development Goals
2.10. Human capital considerations
2.11. Conclusions
3. Modification of the fatty acid composition of animal-derived foods: Does it enhance their healthiness?
3.1. Introduction
3.2. Saturated fatty acids
3.3. Long-chain n-3 fatty acids
3.4. Enrichment of eggs
3.5. Conclusions
4. Specialty oils. Functional and nutraceutical properties
4.1. Introduction
4.2. Functional components of specialty oils
4.3. Processing of specialty oils and their properties
4.4. Specialty oils
4.5. Conclusions and future trends
5. Thermal stability of fats for high-temperature applications
5.1. Introduction
5.2. Deep-fat frying process
5.3. Types of frying oils and fats
5.4. Methods of frying oil stability and quality evaluation
5.5. Health effects of frying oils, fats, and fried products
5.6. Conclusions
6. Food process engineering of fats
6.1. Introduction
6.2. Physical chemistry of triacylglycerols
6.3. Conventional modification of fat compositions
6.4. Directed chemical interesterification and directed enzymatic re-arrangement
6.5. Non-triacylglycerol structuring, oleogels
6.6. Encapsulation
6.7. Emerging technologies
6.8. Conclusions
Part Two. Innovation and health
7. The role of dietary fat in obesity
7.1. Introduction
7.2. Measurements, prevalence, and health risks of obesity
7.3. Dietary fat as a determinant of adipose tissue
7.4. Influence of dietary fat on appetite and satiety
7.5. Evidence from prospective studies
7.6. Randomized controlled trials of fat reduction
7.7. The role of dietary fat in promoting positive energy balance
7.8. Conclusions
8. Effects of dietary lipid intake on diabetes
8.1. Introduction
8.2. Pathophysiology of type 2 diabetes
8.3. Dietary total fat intake and diabetes
8.4. Fat quality and diabetes
8.5. Lipid signaling and molecular mechanisms in dietary lipid-induced diabetes
8.6. Conclusions
9. Effect of dietary fatty acid intake on cardiovascular disease
9.1. Introduction
9.2. Lipid-sensitive markers and risk of CVD
9.3. Dietary lipid intake and lipid-sensitive markers
9.4. Dietary lipid intake and risk of CVD
9.5. Conclusions
10. Dietary fatty acids, lipid mediators, immunity, and inflammation
10.1. Introduction
10.2. The immune system
10.3. The immune system in disease
10.4. Oxidized polyunsaturated fatty acid derivatives are important mediators and regulators of immune and inflammatory responses
10.5. Fatty acids, immunity, and inflammation
10.6. Fatty acids and infection
10.7. Summary and conclusions
Part Three. Consumer and regulatory issues
11. Contaminants in food lipids
11.1. Introduction
11.2. Economically motivated adulteration
11.3. Environmental contaminants
11.4. Storage/processing contaminants
11.5. Summary and conclusions
12. Regulatory issues
12.1. Introduction
12.2. Novel sources of oils
12.3. Authenticity
12.4. Regulations controlling the content of certain potentially harmful fatty acids
12.5. Allergen labeling
12.6. Nutrition labeling
12.7. Nutrient profiling and signposting
12.8. Fat taxes
12.9. Conclusions
13. Health claims and nutrition marketing
13.1. Introduction
13.2. Health claims background
13.3. Omega-3 fatty acids
13.4. Replacement of saturated fatty acids with unsaturated fatty acids
13.5. Conjugated linoleic acid
13.6. Plant sterols and stanols
13.7. Diacylglycerols
13.8. Policosanols
13.9. Summary and future trends
Index

Life sciences

Physical sciences & Engineering

Social sciences & Humanities

Health