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Table Of Contents

Introduction
Fat digestion and assimilation
Where does the human body obtain its cholesterol?
What is the importance of cholesterol?
How is cholesterol delivered to where it is needed?
The effects of overabundance of cholesterol in blood
Can we have too much cholesterol in the diet?
Influence of triacylglycerol structure
Trans fatty acids occur in nature
Isomerization produced by industrial processing
How much trans fat do we consume?
How might trans fatty acids be harmful?
Cis-Monounsaturated fatty acids: are they really ‘neutral’?
The rekindling of interest in monounsaturates
Technical developments in monounsaturated oils
What do we mean by monounsaturates?
Blood lipids
Misleading messages
Changes in blood lipid after a meal: significance for health
The use of fasting blood samples
Normal metabolic processing of fats after a meal
Exaggerated lipaemia
Genetic basis of the atherogenic lipoprotein phenotype
Influence of dietary fatty acids on postprandial lipid changes
Endpiece
References
Current public health policy
The scientific debate
Cardiovascular disease
Evidence in support of the lipid hypothesis
The lipid hypothesis
Fat consumption and blood lipids
Reducing blood lipids by modifying dietary fat
Reducing CHD risk by reducing blood cholesterol
Evidence against the lipid hypothesis
Is the lipid hypothesis well founded?
Background to the COMA report
Comparison of the 1984 and 1994 Reports
Selectivity and inaccuracy in the citations
Epilogue: The politicization of science
Background
Lipid peroxidation
Significance of oxidation of lipids in foods
Nutritional effects
Possible toxic effects
Lipid peroxidation and the body’s defence against it
Antioxidant defence against damage by lipid peroxides
The concept of oxidant stress
Methods for assessing antioxidant stress
Antioxidant Status
Research into links between diet, oxidant stress and disease
Future directions
Polyunsaturated and essential fatty acids — the distinction
Linoleic acid
Sources of GLA and products containing it
Long-chain polyunsaturated fatty acids of the n–3 family
Structure, occurrence and formation
Metabolism of n–3 PUFA to eicosanoids
Dietary requirements for n–3 PUFA
Influence on plasma lipids and lipoproteins
Dietary effects on blood clotting potential
Influence on inflammatory disease
Dietary n–6/n–3 polyunsaturates balance: is it important?
Former over-emphasis on linoleic acid
Dietary requirements for the essential fatty acids
Which fatty acids are essential?
How much EFA is required?
Conclusion
Dietary Fats in Relation to Weight Control
Energy nutrients and body weight control
Problems with dietary fat
Metabolic basis of body weight control
Some early concepts of how body weight is maintained
Conclusions
Fats and fattening: can we fool the system?
Can we have our fat and eat it?
Reduced energy fats
Non-digestible fats
Do fat substitutes work?
Lipids in Foods and Raw Materials
Meat lipids
Meat in the diet
Types of lipids in meat
Meat as a source of long-chain polyunsaturates
Modification of meat lipid composition
Minor lipid components in meat
Consequences of meat reduction
Lipids of milk
Worries about milk fat
Milk fat and plasma cholesterol
Skimmed or whole milk and plasma cholesterol
Cultured and culture-containing products
Is there a cholesterol-lowering ‘factor’ in milk?
Biological properties of some cow’s milk fat components
A trans fatty acid that is good to eat? Conjugated linoleic acid
What is CLA?
Where is CLA found?
Anti-cancer properties of CLA
Lipids in infant nutrition
Plant sterols in the diet
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Lipids in Nutrition

Lipids in Nutrition

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Published by Suheel Hamid

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Published by: Suheel Hamid on Aug 17, 2011
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09/29/2012

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