Abstract
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:
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Caloric functions
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Noncaloric functions
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Essential fatty acids
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Metabolism of fats and oils
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Fat level in the diet
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Diet and cardiovascular disease
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Diet and cancer
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Effect of hydrogénation processing
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Other areas of current research interest
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© 1985 The Avi Publishing Company, Inc.
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Lawson, H.W. (1985). Nutritional Aspects of Fats and Oils. In: Standards for Fats & Oils. The L. J. Minor Food Service Standards Series, vol 5. Springer, Boston, MA. https://doi.org/10.1007/978-1-4684-6876-2_14
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DOI: https://doi.org/10.1007/978-1-4684-6876-2_14
Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4684-6878-6
Online ISBN: 978-1-4684-6876-2
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