Total Fats

A USDA report indicates that between 1967 and 1988, butter consumption remained stable at 2 kg per capita, margarine dropped from 5.1 to 4.7 kg, and measured total fat intake per day dropped from 84.6 to 73.3 g (14). This study also projects that the reduced consumption of tropical oils is only temporary and will return to former use levels, possibly even higher. One reason for this projected rise in tropical oil consumption is the knowledge of the beneficial effects of medium-chain length acids high in lauric oils. There is a keen interest in omega-3 fatty acids, as well as linoleic acid, contained in fish oils. 

MS milk chocolate = 12% whole milk sohds, 10% hquoi, 32% total fat. 

MS milk chocolate = 20% whole milk sohds, 13% hquoi, 33% total fat. Total AA lecoveied = sum of individual amino acids (qv). 

MARCKMANN p, sandstrOm b, jespersen J (1990) Effect of total fat content and fatty acid composition in diet on factor Vll coagulant activity and blood lipids, Atherosclerosis, 80, 227-33. 

Adopt DASH eating plan Consume a diet rich in fruits, vegetables, and low-fat dairy products with a reduced content of saturated and total fat 8-14 mm Hg... 

LDL-raising nutrients Total fat range should be 25-35% for most cases... 

Current targets for a reduction in the total fat content of the diet are accompanied by recommendations to reduce the proportion of saturated fats in the diet in favour of unsaturated forms. In this context, organic practices, especially those for animal husbandry and feeding are more likely to result in products with lower fat content (see for example Hansson et al., 2000, and Chapter 9, Section 9.5 of this publication). Manipulating the fatty acid profile... 

The objectives of dietary therapy are to progressively decrease the intake of total fat, saturated fat, and cholesterol and to achieve a desirable body weight (Table 9-4). 

Several studies have been conducted on calcium-fat interactions in human infants (64-70). Low synthesis of bile salts and low pancreatic lipase activity may be responsible for poorer fat utilization in infants than in adults (63,71). Fat from infant formulas may be lower than that from human milk because of the lack of a bile-stimulated lipase in the former (72). In infants, fat absorption tends to decrease with increase in fatty acid length, with lower degree of saturation, and with increase of total fat (3). Triglyceride structure may also influence fat absorption in the infant and, thus, indirectly, might also affect calcium absorption in the infant. 

An important point relevant to the above results is that the diet was identical for all groups within a given experiment except for protein source. This is necessary to distinguish specific nutrient effects but does not reflect actual food consumption since intake of animal protein is also associated with increased ingestion of total fat, saturated fat, and cholesterol. Therefore, it is only... 

Since it is well known that individuals vary in the total fat content of their bodies and since fatty tissue contains less water than other tissues, some variation in water content is to be expected on this basis alone. It should not be concluded, however, that fat content is the only factor contributing to variation in body water. 

Chloroform absorption depends on the concentration in inhaled air, the duration of exposure, the blood/air partition coefficient, the solubility in various tissues, and the state of physical activity which influences the ventilation rate and cardiac output. Pulmonary absorption of chloroform is also influenced by total body weight and total fat content, with uptake and storage in adipose tissue increasing with excess body weight and obesity. 

All values are expressed as per litre of milk with die exception of fats which are presented as percentage of either milk volume or weight of total fats. 

Figure 22.6 How various factors increase the risk of atherosclerosis, thrombosis and myocardial infarction. The diagram provides suggestions as to how various factors increase the risk of development of the trio of cardiovascular problems. The factors include an excessive intake of total fat, which increases activity of clotting factors, especially factor VIII an excessive intake of saturated or trans fatty acids that change the structure of the plasma membrane of cells, such as endothelial cells, which increases the risk of platelet aggregation or susceptibility of the membrane to injury excessive intake of salt - which increases blood pressure, as does smoking and low physical activity a high intake of fat or cholesterol or a low intake of antioxidants, vitamin 6 2 and folic acid, which can lead either to direct chemical damage (e.g. oxidation) to the structure of LDL or an increase in the serum level of LDL, which also increases the risk of chemical damage to LDL. A low intake of folate and vitamin B12 also decreases metabolism of homocysteine, so that the plasma concentration increases, which can damage the endothelial membrane due to formation of thiolactone.

G.H. Sprlanda, P.M. Larsena, F. Lundby, A.-P. Rudic, andT. Guiheneuf, Determination of total fat and moisture content in meat using low field NMR, Meat Sci., 66, 543-550 (2004). 

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). 

Dietary measures are initiated first—unless the patient has evident coronary or peripheral vascular disease—and may obviate the need for drugs. Patients with familial hypercholesterolemia or familial combined hyperlipidemia always require drug therapy. Cholesterol and saturated and trans-fats are the principal factors that increase LDL, whereas total fat, alcohol, and excess calories increase triglycerides. 

Patients with primary chylomicronemia and some with mixed lipemia must consume a diet severely restricted in total fat (10-20 g/d, of which 5 g should be vegetable oils rich in essential fatty acids), and fat-soluble vitamins should be given. 

Table 3.4 Total fat and phospholipid content of some milk products...

Importance of Fats in the Diet When young rats are placed on a totally fat-free diet, they grow poorly, develop a scaly dermatitis, lose hair, and soon die—symptoms that can be prevented if linoleate or plant material is included in the diet. What makes linoleate an essential fatty acid Why can plant material be substituted ... 

Approximately ten percent of the total fat can come from longer-chain, n-3 or n-6 fatty acids.) ... 

Moisture Protein Total Fat hydrate Ash Calcium Phosphorus Sodium... 

Milk Products Moisture (%) Protein (%> Total Fat (%> Total Carbo- hydrate (%> Ash (%) Calcium <%> Phosphorus (%) Sodium (%) Potassium (%) Lactic Acid <%)... 

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