Chapter

Wild-Type Food in Health Promotion and Disease Prevention

pp 499-514

Fats and Fatty Acids in Nutrition of the Iranian People

  • Abolghassem DjazayeryAffiliated withDepartment of Nutrition and Biochemistry, School of Public Health, Tehran University of Medical Sciences
  • , Shima JazayeryAffiliated withDepartment of Nutrition and Biochemistry, School of Public Health, Tehran University of Medical Sciences

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Abstract

Iran is undergoing an epidemiological and nutritional transition. Both undernutrition and nutrient deficiency diseases (e.g., anemia, iodine deficiency disorders, and some other mineral and vitamin deficiencies), as well as overnutrition in the of form of obesity, diabetes mellitus, cancers, and cardiovascular diseases, are present in sections of the population. The share of fat in the dietary energy intake is on the increase, proportions of MUFAs and UFAs are low, and that of saturated fatty acids is high. Furthermore, the average daily intake of ω-3 fatty acids and the ratio of ω-3-FA:ω-6-FA are very low, while that of transfatty acids is very high. Fats and fatty acids have received the attention of food and nutrition researchers. Research has been conducted in such areas as extraction, identification, and purification of ω-3 fatty acids from foods; effects of fats and ω-3 fatty acids in health and disease; finding ways to improve the technology of processing fats. Attempts to improve the quality of edible oils and dietary sources of ω-3 fatty acids have included production and marketing of ω-3 fatty acid-enriched eggs, experimental production of low trans-fatty acid oils and high ω-3 fatty acid-content oils with low perishability.

Key Words

Iran fat intake fatty acid intake ω-3 fatty acids trends of oil supply dietary sources of ω-3 fatty acids oil hydrogenation fat contents of Iranian foods cooking oil dietary energy supply (DES)