Dietary fat and health

Kalbus, G. E. Lieu, V. T. Dietary fat and Health An Experiment on the Determination of Iodine Number of fats and Oils by Goulometric Titration, /. Chem. Educ 1991, 68, 64—65. 

Billek, G. Lipid stability and deterioration, in Dietary Fats and Health, pp. 70-89 (1983)... 

Perkins E.G., Visek W.J. Dietary Fats and Health. AOCS Press, Champaign, 1983. 

Figure 5.3 Polyunsaturated fatty acid profiles in plasma phospholipids of children with chronic malnutrition compared with well-nourished children = difference not significant [] = p<0.05 B = p<0.01. Reproduced with kind permission of Professor R.T. Holman and the American Oil Chemists Society, from Dietary Fats and Health, (eds E.G. Perkins and WJ. Visek), p. 354, Figure 4,1983.

Perkins, E.G. and Visek, W.J. (eds) (1983) Dietary Fats and Health, American Oil Chemist s Society, Champaign. 

Meat products provide approximately 36% of the energy and many of the required nutrients in the diet They also contribute more than 50% of the total fat, 75% of the saturated fatty acids and essentially all of the cholesterol. Consumers have been advised to reduce their dietary fat and cholesterol levels for health reasons, and the utilization of red meats has suffered greatly in the past few years. Consumption of red meat products world-wide has been reduced considerably compared to a high consiunption of 3.1 million tons per year in 1986-1988 (i). 

The new dietary fats in health and disease. J. Am. Dietetic Assoc. 

Miwa and Yamamoto (31) described a simple and rapid method with high accuracy and reliability for the determination of C8 0-C22 6 fatty acids, which occur in esterified forms in dietary fats and oils and in living cells [the biological effects of routinely consumed fats and oils are of wide interest because of their impact on human health and nutrition (28,29), in particular, the ratio of cu-3 polyunsaturated fatty acid to w-6 polyunsaturated fatty acids (w-3/cu-6) seems to be associated with atherosclerosis and breast and colon cancers (30)]. They report improved separation of 29 saturated and mono- and polyunsaturated fatty acids (C8-C22), including cis-trans isomers and double-bond positional isomers, as hydrazides formed by direct derivatization with 2-nitrophenylhydrazine hydrochloride (2-NPH HC1) of saponified samples without extraction. The column consisted of a J sphere ODS-M 80 column (particle size 4 /xm, 250 X 4.6-mm ID), packed closely with spherical silica encapsulated to reach a carbon content of about 14% with end-capped octadecyl-bonded-spherical silica (ODS), maintained at 50°C. The solvent system was acetonitrile-water (86 14, v/v) maintained at pH 4-5 by adding 0.1 M hydrochloric acid with a flow rate of 2.0 ml/min. Separation was performed within only 22 min by a simple isocratic elution (Fig. 6). The resolution of double-bond positional isomers, such as y-linolenic ( >-6) and a-linolenic acid ( >-3) hydrazides and w-9, >-12, and >-15 eicosenoic acid hydrazides was achieved by use of this column. 

In response to the U.S. food labeling regulations in 1994, the FDA has proposed to define nutrient-content claims such as fat free, low fat, and reduced fat. Products labeled fat free and low fat must contain less than 0.5 g of fat per serving and less than 3 g of fat per serving, respectively. Reduced or less fat may be used on the labels of products that contain 25% less fat than regular (fuU-fat) products. Products labeled percent fat free should be based on 100 g, when product meets the definition of low fat or a 100% fat free, claim can be made when products meet the definition of fat free (contains no added fat) (12). Proposals have also been published to permit health claims for a relationship between the level of dietary fats and cardiovascular disease, as well as for a relationship between the level of dietary fats and cancer. 

Eaton, S.B., et al.. Evolutionary health promotion, Prev. Med., 34, 109, 2002. Ravnskov, U., et al.. Studies of dietary fat and heart disease. Science, 295,1464,2002. Ravnskov, U., The questionable role of saturated and polyunsaturated fatty acids in cardiovascular disease, J. Clin. Epidemiol., 51, 443, 1998. 

We still do not have a complete understanding of the relationship between dietary lipids and health. A moderate amount of fat is needed in everyone s diet, but many people consume much more than required. Research results indicate a correlation between the consumption of too mnch fat, and fat of the wrong type (satnrated fatty acids), and two of the greatest health problems obesity and cardiovascnlar disease. Because of these results, there is a recommended reduction in the percentage of calories obtained from fats— from the national average of almost 42% to no more than 30%. 

Ristic-Medic D, Vucic V. Dietary Fats And Metabolic Syndrome. J Nutrition Health... 

Mattson, F.H. Effects of dietary fatty acids on plasma HDL and LDL cholesterol levels a review, in Dietary Fats arul Health, pp. 679-688 (1983) (edited by E.G. Perkins and W.J. Visek) American Oil Chemists Society, Champaign, IL. 

Cis and trans isomers of dietary fats and oils are suspected to play a role in human health. All unprocessed fats and oils contain only cis isomers. During processing, some of the cis isomers are converted to trans isomers, called trans fatty acids. Trans fatty acids are suspected of raising the amount of serum cholesterol in the blood stream, which can cause health problems. 

In the past, dietary fats were merely seen as a source of calories, whereas today, it is known that dietary fats and oils have an important role in health. MUFAs are considered to have less of a negative impact on health than SEA and may even be beneficial to people with DM2 (CDA, 2008 ADA, 2009). PUFAs are considered to be the most... 

Interest in the role of dietary fats in health has grown rapidly in the last four decades, focusing first on essential fatty acids and then on the role of fats and associated compounds... 

Fat Replacers. Eat has a ubiquitous presence in food and provides unique flavor, mouthfeel, and functional effects. At 9 kcal/g (38 kj/g), fat can be a principal source of dietary calories, and excessive consumption has been correlated with the incidence of chronic disease and morbidity. Health officials have strongly urged consumers to reduce fat intake to no more than 30% of daily calories. Therefore, a demand for low fat versions of high fat foods has developed. Eat replacers (qv) are the ingredients that make these foods possible. 

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