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Fat Production and Consumption

Technologies and Nutritional Implications

  • C. Galli
  • E. Fedeli

Part of the NATO ASI Series book series (NSSA, volume 131)

Table of contents

  1. Front Matter
    Pages i-ix
  2. Nutrition — General Effects

    1. M. A. Crwaford, W. Doyle, P. J. Drury
      Pages 13-26
  3. Cardiovascular System

    1. Andrea Poli, Elena Tremoli, Claudio Galli, Rodolfo Paoletti
      Pages 37-41
    2. C. Galli, C. Mosconi, L. Medini, E. Tremoli
      Pages 43-51
    3. Scott H. Goodnight Jr., William E. Connor, D. Roger Illingworth
      Pages 53-61
  4. Thrombosis

  5. Selected Fatty Acids

    1. M. Lagarde, E. Vericel, M. Guichardant, S. Durbin, M. Dechavanne
      Pages 107-111
    2. Peter C. Weber
      Pages 123-130
  6. Minor Components

    1. Paul B. McCay, Edward K. Lai, Gemma Brueggemann, Saul R. Powell
      Pages 145-156
    2. J. L. Zevenbergen
      Pages 157-167
  7. Technology

    1. Giorgio Bonaga, Umberto Pallotta
      Pages 169-183
    2. Timothy L. Mounts
      Pages 201-214
    3. Michele Rossi
      Pages 227-235
    4. J. Graille
      Pages 237-243
    5. Giovanni Lercker
      Pages 269-280
    6. W. W. Nawar
      Pages 281-290
    7. H. Traitler, A. Nikiforov
      Pages 305-315
    8. Nutrition Working Group, Hugh Sinclair
      Pages 317-324
  8. Back Matter
    Pages 325-336

About this book

Introduction

Among the major components of human diet, edible fats and oils are typically produced through various forms of technological manipulation of naturally available starting material. It is also generally recognized that dietary fat, namely the type and amount, playa significant role in modulating the health stat~s of large population groups in econ­ omically advanced countries, and that, more specifically, the onset and progression of a number of diseases of wide incidence and large socio-economical relevance, such as hyperlipidaemias, diabetes, hyper­ tension, are significantly affected by dietary fats. Associations operating in public health preventive programs and clinical associations in affluent countries have recommended changes of dietary habits and especially of fat consumption in the whole community. Among the parameters to be modified of special relevance are the re­ duction of total fat, of saturated fatty acids and cholesterol intake and to increase the amount of unsaturated fatty acids. It is, however, becoming more and more evident that each member of the complex fatty acid moiety of our diet may playa different role from a nutritional point of view. This is particularly true for the highly unsaturated compounds belonging to the two metabolic series n-6 and n-3, contained in high concentrations in vegetable oils and in lipids from marine animals respectively, as well as for oleic acid, contained in high concentrations in olive oil.

Keywords

Oxidation animals antioxidant fats human diet marine animals nutrition olive olive oil pharmacology population vegetable oils

Editors and affiliations

  • C. Galli
    • 1
  • E. Fedeli
    • 2
  1. 1.Institute of Pharmacological SciencesUniversity of MilanMilanItaly
  2. 2.Experimental Station for the Industry of Oil and FatMilanItaly

Bibliographic information