WHAT ARE FATS?

There are two types of “good”

Reported by: Arnel E. Aizon JR.
unsaturated fats:

Fats are substances that help

the body use some vitamins and 1. Monounsaturated fats are
keep the skin healthy; they are found in high concentrations in:
also the main way the body
stores energy. In food, there
are many types of fats -- Olive, peanut, and canola oils
saturated, unsaturated, Avocados
polyunsaturated, monounsaturated,
Nuts such as almonds, hazelnuts,
and trans fats. To maintain your
blood cholesterol and and pecans
triglyceride (lipid) levels as Seeds such as pumpkin and sesame
near the normal ranges as
seeds
possible, the American Diabetes
Association recommends limiting 2. Polyunsaturated fats are
the amount of saturated fats and found in high concentrations in
cholesterol in our diets.
Saturated fats contribute to
blood levels of LDL (''bad'') Sunflower, corn, soybean, and
cholesterol. The amount of flaxseed oils
saturated fats should be limited Walnuts
to less than 10% of total
Flax seeds
caloric intake, and the amount
of dietary cholesterol should be Fish
limited to 300 mg/day. Canola oil – though higher in
monounsaturated fat, it’s also a
Types of Fat good source of polyunsaturated
Avocado with nuts fat.
Unsaturated fats Omega-3 fats are an important
Unsaturated fats, which are type of polyunsaturated fat. The
liquid at room temperature, are body can’t make these, so they
considered beneficial fats must come from food.
because they can improve blood
cholesterol levels, ease An excellent way to get omega-3

inflammation, stabilize heart fats is by eating fish 2-3 times

rhythms, and play a number of a week.

other beneficial roles. Good plant sources of omega-3

Unsaturated fats are fats include flax seeds, walnuts,
predominantly found in foods and canola or soybean oil.
from plants, such as vegetable Higher blood omega-3 fats are
oils, nuts, and seeds. associated with lower risk of
premature death among older

adults, according to a study by Read more about omega-3 fats

HSPH faculty. in our Ask the Expert with Dr.
1
Frank Sacks. estimated cardiovascular risk.
Most people don’t eat enough (9)
healthful unsaturated fats. The Finding Foods with Healthy Fats
American Heart Association is a handy visual guide to help
suggests that 8-10 percent of you determine which fats are
daily calories should come from beneficial, and which are
polyunsaturated fats, and there harmful.
is evidence that eating more
polyunsaturated fat—up to 15
percent of daily calories—in
place of saturated fat can lower Saturated Fats

heart disease risk. (7) All foods containing fat have a

mix of specific types of fats.

Dutch researchers conducted an Even healthy foods like chicken

analysis of 60 trials that and nuts have small amounts of

examined the effects of saturated fat, though much less

carbohydrates and various fats than the amounts found in beef,

on blood lipid levels. In trials cheese, and ice cream. Saturated

in which polyunsaturated and fat is mainly found in animal

monounsaturated fats were eaten foods, but a few plant foods are

in place of carbohydrates, these also high in saturated fats,

good fats decreased levels of such as coconut, coconut oil,

harmful LDL and increased palm oil, and palm kernel oil.

protective HDL. (8)

More recently, a randomized The Dietary Guidelines for

trial known as the Optimal Americans recommends getting

Macronutrient Intake Trial for less than 10 percent of calories

Heart Health (OmniHeart) showed each day from saturated fat. (10)

that replacing a carbohydrate- The American Heart Association

rich diet with one rich in goes even further, recommending

unsaturated fat, predominantly limiting saturated fat to no

monounsaturated fats, lowers more than 7 percent of calories.

blood pressure, improves lipid (11)

levels, and reduces the Cutting back on saturated fat

will likely have no benefit,
however, if people replace
saturated fat with refined
carbohydrates. Eating refined
carbohydrates in place of

saturated fat does lower “bad” LDL cholesterol, but it also

2
lowers the “good” HDL “There is insufficient evidence
cholesterol and increases from prospective epidemiologic
triglycerides. The net effect is studies to conclude that dietary
as bad for the heart as eating saturated fat is associated with
too much saturated fat. an increased risk of CHD, stroke,
In the United States, the or CVD.”(13)
biggest sources of saturated fat A well-publicized 2014 study
(12) in the diet are questioned the link between
saturated fat and heart disease,
but HSPH nutrition experts
Pizza and cheese determined the paper to be
Whole and reduced fat milk, seriously misleading. In order
butter and dairy desserts to set the record straight,
Meat products (sausage, bacon, Harvard School of Public Health
beef, hamburgers) convened a panel of nutrition
Cookies and other grain-based experts and held a teach-in,
desserts “Saturated or not: Does type of
A variety of mixed fast food fat matter?“
dishes The overarching message is that
Though decades of dietary advice cutting back on saturated fat
(13, 14) suggested saturated fat can be good for health if people
was harmful, in recent years replace saturated fat with good
that idea has begun to evolve. fats, especially,
Several studies suggest that polyunsaturated fats. (1, 15, 22)
eating diets high in saturated Eating good fats in place of
fat do not raise the risk of saturated fat lowers the “bad”
heart disease, with one report LDL cholesterol, and it improves
analyzing the findings of 21 the ratio of total cholesterol
studies that followed 350,000 to “good” HDL cholesterol,
people for up to 23 years. lowering the risk of heart
disease.
Investigators looked at the
relationship between saturated Eating good fats in place of
fat intake and coronary heart saturated fat can also help
disease (CHD), stroke, and prevent insulin resistance, a
cardiovascular disease (CVD). precursor to diabetes. (16) So
Their controversial conclusion: while saturated fat may not be
as harmful as once thought,
evidence clearly shows that

unsaturated fat remains the healthiest type of fat.

3
 Trans fats are the worst type of
Percentage of Specific Types of fat for the heart, blood vessels,
Fat in Common Oils and Fats* and rest of the body because
they:

Trans Fats Raise bad LDL and lower good HDL

Trans fatty acids, more commonly Create inflammation, (18) – a
called trans fats, are made by reaction related to immunity –
heating liquid vegetable oils in which has been implicated in
the presence of hydrogen gas and heart disease, stroke, diabetes,
a catalyst, a process called and other chronic conditions
hydrogenation. Contribute to insulin resistance
(16)
Partially hydrogenating Can have harmful health effects
vegetable oils makes them more even in small amounts – for each
stable and less likely to become additional 2 percent of calories
rancid. This process also from trans fat consumed daily,
converts the oil into a solid, the risk of coronary heart
which makes them function as disease increases by 23 percent.
margarine or shortening.
Partially hydrogenated oils can The long road to phasing-out
withstand repeated heating artificial trans fats
without breaking down, making For years, only true diet
them ideal for frying fast detectives knew whether a
foods. For these reasons, particular food contained trans
partially hydrogenated oils fat. This phantom fat was found
became a mainstay in restaurants in thousands of foods, but only
and the food industry – for those familiar with the “code
frying, baked goods, and words” partially hydrogenated
processed snack foods and oil and vegetable shortening
margarine. knew when it was present.
Partially hydrogenated oil is Fortunately, after a large body
not the only source of trans of research in the 1990s sounded
fats in our diets. Trans fats the alarm on its deleterious
are also naturally found in beef health effects, a series of
fat and dairy fat in small policy initiatives led to the
amounts. near elimination of artificial
trans fat in the U.S. food
supply by 2018. However, the

road to eliminating trans fat was not so straightforward,

4
and outside the U.S. there’s
still more work to be done. In 10. U.S. Department of
many developing nations, trans Agriculture, U.S.D.o.H.a.H.S.,
fat intake remains high. Washington, D.C.: U.S.
Read more about the key research Government Printing Office.
and policy initiatives shining Dietary Guidelines for Americans,
the spotlight on harmful trans 2010, 2010.
fats.
References 11. Lichtenstein, A.H., et al.,
Diet and lifestyle
7. Mozaffarian, D., R. Micha, recommendations revision 2006: a
and S. Wallace, Effects on scientific statement from the
coronary heart disease of American Heart Association
increasing polyunsaturated fat Nutrition Committee. Circulation,
in place of saturated fat: a 2006. 114(1): p. 82-96.
systematic review and meta-
analysis of randomized 12. Institute, N.C., Risk Factor
controlled trials. PLoS Med, Monitoring and Methods: Table 1.
2010. 7(3): p. e1000252. Top Food Sources of Saturated
Fat among U.S. Population, 2005–
8. Mensink, R.P., et al., 2006. NHANES.
Effects of dietary fatty acids
and carbohydrates on the ratio 13. Siri-Tarino, P.W., et al.,
of serum total to HDL Meta-analysis of prospective
cholesterol and on serum lipids cohort studies evaluating the
and apolipoproteins: a meta- association of saturated fat
analysis of 60 controlled trials. with cardiovascular disease. Am
Am J Clin Nutr, 2003. 77(5): p. J Clin Nutr, 2010. 91(3): p.
1146-55. 535-46.

9. Appel, L.J., et al., Effects 14. Micha, R. and D. Mozaffarian,

of protein, monounsaturated fat, Saturated fat and
and carbohydrate intake on blood cardiometabolic risk factors,
pressure and serum lipids: coronary heart disease, stroke,
results of the OmniHeart and diabetes: a fresh look at
randomized trial. JAMA, 2005. the evidence. Lipids, 2010.
294(19): p. 2455-64. 45(10): p. 893-905.

15. Astrup, A., et al., The role cardiovascular disease: where

of reducing intakes of saturated does the evidence stand in
fat in the prevention of 2010? Am J Clin Nutr, 2011.
5
93(4): p. 684-8. 14.48Haldia Institute of
Technology
16. Riserus, U., W.C. Willett, Abstract
and F.B. Hu, Dietary fats and The processing of edible fats
prevention of type 2 diabetes. and oils is a very vast arena of
Prog Lipid Res, 2009. 48(1): p. technological activities which
44-51. the undergraduate students of
the related fields learn in a
18. Mozaffarian, D., et al., shorter period of time. The
Dietary intake of trans fatty courses of different
acids and systemic inflammation Universities on Oil Technology,
in women. Am J Clin Nutr, 2004. Food Processing Technology and
79(4): p. 606-12. Chemical Technology include this
subject at different levels of
22. Farvid MS, Ding M, Pan A, studies. However, while studying
Sun Q, Chiuve SE, Steffen LM, various aspects of extraction
Willett WC, Hu FB. Dietary and processing of oils and fats,
Linoleic Acid and Risk of a major part of the scientific
Coronary Heart Disease: A discussions on physical and
Systematic Review and Meta- chemical behaviours of oil-
Analysis of Prospective Cohort bearing substances and lipid
Studies. Circulation, 2014. components either remains
unknown or seems to be critical
THEORY OF PRACTICE to the young readers. Since,
Edible Fats and Oils: Theory and edible fats and oils are
Practice unusually different organic
Book · November 2019 with compounds unlike aqueous phase

53 Reads food components; a thorough

Isbn: 978-93-89482-80-5 understanding on their physical

Publisher: Evincepub Publishing properties, reactivity and

Cite this publication criteria for stability is

Amit Kumar Mukherjee necessary at this stage of

learning. Such detailed studies
are sometimes difficult to
pursue unless clarified in a
step by step and elaborate
manner with repeatedly
correlating those phenomena in
the discussion of various

processing steps of different attributes. The book Edible

6
Fats and Oils- Theory and
Practice is written by
considering these points so that
the readers avail of all
necessary information on the
subject. I had a long- lasting
desire to prepare the manuscript
of a book on the subject while
teaching my own students of the
B. Tech. Degree Course for the
last eight years. Many
processing outcomes, yield of
products and efficiencies of the
processes use different formulae
and equations which are not
conventional and are sometimes
even critical. Several standard
books, due to limited scope of
discussing the background of
research findings, skip
elaborate explanation on this
part. Although, the findings of
researches and many mathematical
equations relating them are the
major backbone of processing of
edible fats and oils. It is
quite a hard task for the
learners from different branches
of studies to gather, remember
and apply those ideas in the
practical field without knowing
the sequential steps and reasons
for development of these
formulae and equations.
Therefore, some discussions on
them are necessary before
confirming their feasibility in
applications. Besides extraction
and oils are given in separate
7
and processing of fats and oils,
physicochemical characteristics
of edible fats and oils and
cellular lipid components and
their biochemistry are included
in the book and as much
information as possible are
furnished in this regard.
Different sources of edible
lipids, their physicochemical
properties and compositions are
described in Chapter 1. A
detailed note on lipid emulsions
is also included in this chapter.
Classification of lipids, their
functional properties and
metabolism are described with
all important structures and
reactions in Chapter 2.
Rendering of animal fats and
extraction processes of
vegetable oils (Chapter 3) are
systematically described with
diagrams. Hydraulic and
mechanical pressing, continuous
screw pressing and solvent
extraction processes are
discussed in details with
diagrams. Chapters 4-8 include
very elaborate discussion on
different stages of chemical and
physical refining. The
principles and theories on
different stages of operations
are furnished with mathematical
equations. A modern process of
bioimprinting of lipid enzymes
is incorporated. The techniques
for secondary processing of fats
chapters of the book
(Chapters 9-12). Industrial US Units Metric Units Other
equipment and processes of Units
hydrogenation, chemical and Gender
enzymatic interesterifications Age
and 25
fractionation are explained with Weight
figures. Manufacture of plastic 70
fats, shortening and margarine kg
are described in Chapter 12. A Height
separate chapter (Chapter 13) is 178
included in the book with cm
detailed description of Neck
procedures on common laboratory 50
analyses of edible fats and oils cm
according to the guidelines of Waist
national and international 96
standards. cm
Hip
DOING THE MATH(CALCULATION) 92
Body Fat Calculator
cm
The Body Fat Calculator can be
Calculate
used to estimate your total body
fat based on specific
Related
measurements. Use the "Metric
BMI Calculator | Calorie
Units" tab if you are more
Calculator | Ideal Weight
comfortable with the
Calculator
International System of Units
(SI). To get the best results,
Reference
measure to the nearest 1/4 inch
Body Fat Ranges1
(0.5 cm). This calculation is
based on the U.S. Navy method,
Description Women Men
but also includes the
Recommended amount 20-25%
calculation of body fat
8-14%
percentage using the BMI method
Adults in United States, average
(both of which are outlined 22-25% 15-19%
below). Obese 30+% 25+%

The American Council on Exercise

Body Fat Categorization
Description Women Men

8
Essential fat 10-13% 2- level of fat that is found in
most parts of the body. It is
necessary fat that maintains
5% life and reproductive functions.
Athletes 14-20% 6-13% The amount of essential fat
Fitness 21-24% 14-17% differs between men and women,
Average 25-31% 18-25% and is typically around 2-5% in
Obese 32+% 25+% men, and 10-13% in women. The
healthy range of body fat for

Jackson & Pollard Ideal Body Fat men is typically defined as 8-

Percentages 19%, while the healthy range for
women is 21-33%. While having
Age Women Men excess body fat can have many
20 17.7% 8.5% detrimental effects on a
25 18.4% 10.5% person's health, insufficient
30 19.3% 12.7% body fat can have negative
35 21.5% 13.7% health effects of its own, and
40 22.2% 15.3% maintaining a body fat
45 22.9% 16.4% percentage below, or even at the
50 25.2% 18.9% essential body fat percentage
55 26.3% 20.9% range is a topic that should be
discussed with a medical
Body Fat, Overweight, and professional.
Obesity
The scientific term for body fat Storage fat is fat that
is "adipose tissue." Adipose accumulates in adipose tissue,
tissue serves a number of be it subcutaneous fat (deep
important functions. Its primary under the dermis and wrapped
purpose is to store lipids from around vital organs) or visceral
which the body creates energy. fat (fat located inside the
In addition, it secretes a abdominal cavity, between
number of important hormones, organs), and references to body
and provides the body with some fat typically refer to this type
cushioning as well as of fat. While some storage fat
insulation.1 is ideal, excess amounts of
storage fat can have serious
Body fat includes essential body negative health implications.
fat and storage body fat.
Essential body fat is a base

9
Excess body fat leads to the
condition of being overweight Potential Complications of
and eventually to obesity given Excess Body Fat
that insufficient measures are The World Health Organization
taken to curb increasing body (WHO) classifies obesity as one
fat. Note that being overweight of the leading preventable
does not necessarily indicate an causes of death worldwide that
excess of body fat. A person's is estimated to claim 111,909 to
body weight is comprised of 365,000 deaths per year in the
multiple factors including (but U.S.1 This has been a growing
not limited to) body fat, muscle, cause for concern because 36.5%
bone density, and water content. of U.S. adults are defined as
Thus, highly muscular people are obese according to the Centers
often classified as overweight. for Disease Control and
Prevention.2
The rate at which body fat
accumulates is different from Obesity is associated with a
person to person and is reduction in quality of life,
dependent on many factors poorer mental health outcomes,
including genetic factors as obstructive sleep apnea, as well
well as behavioral factors such as multiple leading causes of
as lack of exercise and death worldwide such as
excessive food intake. Due to cardiovascular disease, stroke,
varying factors, it can be more certain cancers and diabetes.2
difficult for certain people to All of these potential
reduce body fat stored in the complications have the ability
abdominal region. However, to reduce a person's life
managing diet and exercise has expectancy, and as such, obesity
been shown to reduce stored fat. is a medical condition that is
Note that both women and men studied by many researchers.
store body fat differently and
that this can change over time. As previously mentioned, fat
After the age of 40 (or after produces a number of essential
menopause in some cases for hormones that affect a person's
women), reduced sexual hormones body. An excess or a lack of
can lead to excess body fat critical hormones can have
around the stomach in men, or negative effects that preclude
around the buttocks and thighs proper body function. On a
of women. related note, studies have found

that excess
10
body fat, lipoprotein to the body fat.
particularly (LDL) hormone The
abdominal cholesterol insulin, calculator
fat, , lower which can above uses
disrupts the high- lead to a method
normal density high blood involving
balance and lipoprotein sugar equations
function of (HDL) levels, developed
some of cholesterol and at the
these , and eventually Naval
hormones. insulin to type 2 Health
Furthermore, resistance. diabetes.1 Research
body fat, 3 LDL As can be Center by
specifically cholesterol seen, Hodgdon and
visceral is commonly excess Beckett in
fat, has a referred to visceral 1984. The
role in the as "bad fat can method for
release of cholesterol have measuring
specific " while HDL measurable the
cytokines, is referred negative relevant
which are a to as "good impacts to body parts
broad cholesterol a person's as well as
category of ." High health. the
proteins levels of specific
involved in LDL Measuring equations
Body Fat
cell cholesterol used are
Percentage
signaling, can clog provided
U.S. Navy
that can arteries Method: below:
potentially and lead to
increase the complicatio There are Measure the
risk of ns many circumferen
cardiovascul including specific ce of the
ar disease. heart techniques subject's
Visceral fat attacks. used for waist at a
is also Insulin measuring horizontal
directly resistance level
associated involves around the
with higher cells not navel for
levels of properly men, and at
low- density responding the level

11
with the subject's B =
smallest width hips at the F
for women. largest P 4
Ensure that horizontal 9
the subject measure. = 5
does not pull Once these 1.29579
their stomach measurements 4 0.35004×l
inwards to are obtained, 9 og10(wais
obtain use the 5 t+hip-
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circumference estimate of neck) ) + ht)
0.15456×lo - 450
of the body fat. Two
g10(height
subject's neck equations are ) Note that
starting below provided, one - 450 results
the larynx, using the Body of these
with the tape U.S. calculati
fat ons are
sloping customary
downward to system (USC) only an
percentage
the front. The which uses estimate
subject should inches, and (BFP) since
avoid flaring the other formula they are
their neck using the for based on
outwards. International females: many
For women System of different
only: Measure Units, USC Units: assumptio
the specifically BFP = ns to
circumference the unit of 163.205×lo make them
of the centimeters: g10(waist+ as
hip- neck) applicabl
Body fat (abdomen-
neck) - e to as
percentage - 97.684×(lo many
70.041×l g10(height people as
(BFP)
og10(hei )) + 36.76 possible.
formula for
ght) + SI, Metric For more
males: Units:
36.76 accurate
SI, B measureme
USC Units: F
Metric nts of
BFP = P
Units: body fat,
86.010×log10

12
the use of an estimate weight.
instruments FM = BF × of body fat Given BMI,
such as Weight percentage the
bioelectric uses BMI. following
impedance Lea Refer to the formulas
analysis or BMI can be used
hydrostatic n Calculator to estimate
density to obtain an a person's
testing is Mas estimate of body fat
necessary. BMI for use percentage.
s with the BMI
Fat mass method, as Body fat
(FM) (LM well as percentage
formula:
further (BFP)
) detail on formula for
how BMI is adult
for calculated, males:
its
mul implications BFP = 1.20 ×
, and its BMI + 0.23 ×
a: limitations. Age - 16.2
Briefly, the
LM estimation Body fat
of BMI percentage
= involves the (BFP)
use of formula for
Wei formulas adult
that require females:
ght the
measurement BFP = 1.20
- of a × BMI +
person's 0.23 × Age
FM height and - 5.4

Body fat × BMI -

percentage 0.70 ×
BMI Method: (BFP) Age - 2.2
formula
Another for boys: Body fat
method for percentag
calculating BFP = 1.51 e (BFP)

13
formula for taying- exchange results in
girls: healthy/abd of the lipid
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BFP = 1.51 × and-what- field. It
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15
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journal College, demand as a
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supplements London. lecturer
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prizes, he
publishing interest Professor
was
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elected
scientific role that at the
by his
papers. She lipids Makerere
peers to the
was the and Medical
Hall of Fame
editor of essential School in
at the Royal
the Karger fatty Kampala,
Society
series Uganda,
of
World Review where he
Medicine
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in 2010. In
and nutritional
March
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2015
from 1989- linked to
Professor
2011. endomyocardi
Crawford
al fibrosis.
received
Michael In 1963 he
the
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prestigious
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CrawfordPro of the
Medal in
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Paris, for his
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work on
the Muhimbili
lipids,
Director of Hospital in
neurodevelopme
the Dar-es-
nt
Institute Salaam. He
and
of Brain
16
retained his resulted in the scientifi
research group loss of brain gastrointe c
at Makerere cell number in stinal societies
until 1972. At the third microbiome and is an
the Nuffield generation. In ever Editor-in
Institute of 1972, Crawford since. For Chief of
Comparative and Sinclair two Microbial
Medicine (1965- published the decades, Ecology
89), Professor first he worked in Health
Crawford engaged description of at the and
in lipid the dependence National Disease.
nutrition and of the brain Hospital
showed that on arachidonic Norway. In Hee-Yong
Kim
deprivation of and 1983 he
Hee-Yong
the essential docosahexaenoi became a
Kim Hee-
fatty acids c professor
Yong Kim
acids, and Tore at MTC,
is the
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Chief of
attention to fessor Institutet
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the Midtvedt is , and is
Laborator
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y of
implications specialised there. Dr
Molecular
. Crawford in medical Midtvedt
Signaling
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being a his PhD supervised
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National
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Alcohol
and Institutet, an
Abuse and
complication Sweden, in opponent
Alcoholis
s or 1968, and in 6
m. She
prematurity. has worked countries,

on is a

Tore functional member of

Midtvedt several
aspects of

17
graduated from metabolomics Research University
Seoul National and Institute of
University in quantitative (SAHMRI); Adelaide’s
South Korea proteomics she is also Women’s &
and received and protein Director of Children’s
her Ph.D. in conformation Research for Health
Chemistry from studies. Her The Research
University of current Institute She has
Houston with investigation (WCHRI) over
specialization has been based at 200
in Mass extended to the peer
Spectrometry. the Women’s reviewe
She served as translation and d
a Senior of these Children’ publica
Investigator molecular s tions
and Section mechanisms to Hospital. includi
Chief at NIAAA in vivo As a ng in
IRP from 1992- neuroprotecti research the
2005 and ve and dietitian prestig
became a therapeutic , Maria ious
Laboratory potential is journal
Chief in 2006. using rodent committed s The
Her laboratory traumatic to Lancet,
discovered brain injury improving The
models. the Journal
mechanisms nutrition of the
underlying Maria Makrides and America
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developed Babies and and Journal
mass Children at translati .
spectrometry- the South on of Maria’s
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approaches for Health and quality has
lipidomics, Medical research. conduct

18
ed some of Science, the Omega
the key professor Trial. His
Zutphen
interventio of research is
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n trials concentrate
Public Seven
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Countries
omega-3 role of
Health
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Wageningen
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Health cardiovascu
and vice-
Medical lar
president
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of the
Council Professor
(NHMRC) Kromhout is
Health
Centre for (co-)
Research Council author of
Excellence of more than
in Foods the 400 peer-
for Future Netherland reviewed
Australians s. He articles,
. is 200
other
principal
Daan publication
Kromhout investigat
s and two
Daan or
books about
of
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several
Kromhout is Countries
prospectiv
Academy Study.
e
epidemiolo
professor of Antonio
gic Vidal-Puig
the Royal
studies Antonio
Netherlands
such Vidal-Puig
Academy of
as
19
Professor In 2000 he By Key Archer-
Vidal-Puig moved to the Players, Daniels
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medical degree Cambridge to Revenue, Midland
from Valencia establish his Trends, Company
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before training laboratory. ons Size, Associa
in clinical Professor Growth, ted
endocrinology Vidal-Puig is Opportunit British
at Granada currently the ies, And Foods
Medical School Professor of Regional plc
(Spain), where Molecular Forecast (UK),
he obtained his Nutrition and To 2026 ConAgra
PhD. He then Metabolism at By Foods
carried out Cambridge Published: Inc.
Sept 26,
post-doctoral University (USA),
2019 5:36
training at and Honorary Ajinomo
a.m. ET
Harvard Consultant in to Co.
University, Metabolic Inc.
SHARE
After appointed Medicine at (Japan)
Sep 26,
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Expresswir
Medicine at Hospital, Limited
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Oils
further Director of Oil Co.
Market
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summarize
scientific Trust-MRC (Japan)
s details
horizons with Institute of and
by key
experience in Metabolic more
players
in Prof Brad Science,
are
Lowell’s group. Fats
Cargill
Director and
CURRENT Incorpora
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of Fats and form an
(USA),
Oils essenti
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Internati
Cambridge 2019 of the
onal
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(Singapor
Analysis nutriti
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20
on cycle. such (Singap
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type pf fat food products Browse Archer-
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titled, “Fats
industry (Japan)
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21
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Which region or sub-segment is
expected to drive the market in
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What Factors are estimated to
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What are the key technological
and market trends shaping the
market?
What are the key opportunities
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What are the key companies
operating in the market?
Which company accounted for the
highest market share?
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No. Oils Market
2019 Global
21
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24
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ed fats — fats, while cut back on

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risk. Foods harmful as red meat

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oils (such as unsaturated fish,

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increase of saturated about

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containing Walter formerly
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25
 with intake follow up 6. Hu,
References of study in F.B., J.E
Manson,
saturated the United and
1. Siri- fatty acids States. W.C.
Tarino, and risk of BMJ, 1996.
P.W., et myocardial 313(7049): Willett,
al., infarction: p. 84-90. Types of
Saturated importance
dietary fat
fatty acids of the
and risk of
and risk of glycemic
coronary
coronary index. Am J
heart
heart Clin Nutr,
disease: a
disease: 2010.
critical
modulation 91(6): p.
review. J
by 1764-8.
Am Coll
replacement
Nutr, 2001.
nutrients. 4. Hu,
20(1): p.
Curr F.B., et
5- Journal
Atheroscler al.,
of Food
Rep, 2010. Dietary fat
Composition
12(6): p. intake and
and
384-90. the risk of
Analysis
coronary
Volume 6,
2. Hu, heart Issue 1,
F.B., Are disease in March 1993,
refined women. N P
carbohydrate Engl J Med, a
s worse than 1997. g
saturated 337(21): p. e
fat? Am J 1491-9. s
Clin Nutr,
2010. 91(6): 5. Ascherio 2
p. 1541-2. , A., et 4

al., -

3. Jakobse Dietary fat 4

n, M.U., et and risk of 0

al., Intake coronary

of heart R

carbohydrate disease in e

men: cohort g
s compared
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26
l The fatty C16:1, isomers as
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27
from 21 to polyenes consisted of i
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28