Functional Dietary Lipids
Food Formulation, Consumer Issues, and Innovation for Health
- 2nd Edition - September 28, 2023
- Imprint: Woodhead Publishing
- 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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Request a sales quoteFunctional 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.
- Comprehensively examines the functionality and nutritional benefits of dietary fat in food
- Includes new chapters on sustainability of vegetable oil production, 3-MCPD and glycidyl esters, food processing engineering, dietary fat and obesity, and the effects of dietary lipids on inflammation and immunity
- Addresses issues affecting the consumer relationship with fat, such as sustainability, regulation, marketing and health claims
R&D personnel using fats in food manufacturing, lipid scientists, nutritional experts and academics with a research interest in this area
- 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
- Edition: 2
- Published: September 28, 2023
- Imprint: Woodhead Publishing
- No. of pages: 350
- Language: English
- Paperback ISBN: 9780443153273
- eBook ISBN: 9780443153280
TS
Thomas A. B. Sanders
Professor Tom Sanders is Head of Diabetes & Nutritional Sciences Division and Professor of Nutrition & Dietetics at King’s College London, UK. He is also Honorary Nutritional Director of HEART UK; Scientific Governor and Trustee of the British Nutrition Foundation; and a member of the expert panel of the WHO/FAO Joint Expert Consultation on the role of fatty acid in human nutrition.
Affiliations and expertise
Professor of Nutrition and Dietetics, King’s College London, UKRead Functional Dietary Lipids on ScienceDirect