Nutritional Aspects of Fats and Oils

  • Harry W. Lawson
Part of the The L. J. Minor Food Service Standards Series book series (TLMFSS, volume 5)


Most of the fats produced in the world are consumed as food. In considering their role in the diet, some of the more important factors include:
  • Caloric functions

  • Noncaloric functions

  • Essential fatty acids

  • Metabolism of fats and oils

  • Fat level in the diet

  • Diet and cardiovascular disease

  • Diet and cancer

  • Effect of hydrogénation processing

  • Other areas of current research interest


Heart Attack Essential Fatty Acid Trans Fatty Acid Nutritional Aspect Dietary Linoleic Acid 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.


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Copyright information

© The Avi Publishing Company, Inc. 1985

Authors and Affiliations

  • Harry W. Lawson
    • 1
  1. 1.CincinnatiUSA

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