Lipid caloric value

Foods differ in their energy value, which is usually expressed in kilocalories or kilojoules, with proteins and carbohydrates having less caloric value than fats (lipids). Fats... 

Edible fats and oils (lipids) are derived from plant, animal, and marine sources. Fats and oils differ in that fats are solids at normal room temperature whereas oils are liquids under similar conditions. Lipids are recognized as essential nutrients in both human and animal diets. They provide the most concentrated source of energy of any foods. The caloric value of lipids (9 kcal/g) exceeds twice that of proteins and carbohydrates (4 kcal/g). Lipids not only contribute to flavor, color, odor, and texture of foods, but also confer a feeling of satiety after eating. Lipids also act as carriers of fat-soluble vitamins, supply essential fatty acids, and increase the palatability of foods. Dietary fats are often categorized as visible or invisible ... 

Lipids comprise one of the three broad classifications into which nourishing substances can be broken. Lipids, proteins, and carbohydrates are the three very general classifications. Fiber may be filling but is not called nourishment. Lipids are rich in energy, supplying twice the caloric value per unit weight than carbohy-... 

The emulsifiers have essentially the same caloric value as fats. Thus, there is no advantage to use them as fat replacers. Lipid-based replacers (also referred to as synthetic fat substitutes) are non-caloric, but the majority of them are not approved for food use at this time (Tab. 5.5). Carbohydrate-based fat replacers include starches and their derivatives (Tab. 5.6) as well as non-starch hydrocolloids (Tab. 5.7). A selection of protein based and mixed-blend replacers is given in Tab. 5.8 and 5.9, respectively. 

The caloric value of a food is applicable in humans only if our cells have enzymes that can oxidize that fuel by transferring electrons from the fuel to NAD+, NADP+, or FAD. When we burn wood in a fireplace, electrons are transferred from cellulose and other carbohydrates to O2, releasing energy as heat. However, wood has no caloric content for humans we cannot digest it and convert cellulose to a form that can be oxidized by our enzymes. Cholesterol, although a lipid, also has no caloric value for us because we cannot oxidize the carbons in its complex ring structure in reactions that generate NADH, FAD(2H), or NADPH. 

Tree nuts were long perceived as an unhealthy food due to their high fat content and caloric value. However, recent epidemiologic and numerous clinical. studies have provided evidence that frequent nut consumption is associated with favorable plasma lipid profiles, reduced risk of coronary heart disease, certain types of cancer, stroke, atherosclerosis, type-2 diabetes, inflammation, and several other chronic diseases. Drawing on contributions from experts based in industry and academia. Tree Nuts Composition, Phytochemicals, and Health Effects discus.ses the results of state-of-the-art research on different aspects of tree nut compositions, phytochemicals, and their health effects. 

At the end of this section an essential caveat should be kept in mind. Caloric values less than 17.6 kJ/g afdw should be considered with suspicion. Carbohydrates bum with the lowest energy content of 17.6 kJ/g, proteins and lipids with higher values (see Table 1). Combustion heats lower than 17.6 kJ/g afdw may be due to a wrong determination of the ash fraction or to contributions of inorganic reactions during burning (see e.g. [37]). 

This soya bean lipid emulsion has become a necessary adjuvant to the intensive care of neonates and adults in the state of cachexia, especially after abdominal, intestinal surgery. Intrahpid has a high caloric value, contains essential fatty acid and phosphates, and is isosmotic with the plasma. 

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