Improving the fat content of foods

Contents......Page 6
Contributor contact details......Page 14
Part I Dietary fats and health......Page 20
1.1 Introduction......Page 22
1.2 Saturated and trans fatty acids in the diet......Page 23
1.3 Metabolism of dietary fats and blood lipoproteins......Page 25
1.4 Dietary fats and the risk of coronary heart disease......Page 26
1.5 Dietary fats, obesity, diabetes and cancer......Page 37
1.6 Implications: controlling fat intake......Page 38
1.7 Future trends......Page 39
1.9 References......Page 40
2.1 Introduction......Page 44
2.2 Adverse effects of fatty acids on glucose and insulin......Page 45
2.3 Evidence from animal studies......Page 52
2.4 Evidence from human studies......Page 54
2.5 Conclusions: fatty acids and insulin sensitivity......Page 60
2.7 Sources of further information......Page 61
2.8 References......Page 62
3.1 Introduction......Page 68
3.2 Genetic influences on lipid metabolism......Page 70
3.3 Genetic influences on the uptake and absorption of cholesterol......Page 75
3.4 Genetic influences on the metabolic syndrome......Page 78
3.5 Dietary fatty acids and the regulation of gene expression......Page 80
3.6 Conclusions: lipid-gene interactions and personalized nutrition......Page 84
3.7 References......Page 85
4.1 Introduction......Page 90
4.2 Lipoprotein metabolism......Page 91
4.3 LDL oxidation......Page 94
4.4 Endothelial function......Page 95
4.5 Dietary monounsaturated fat and haemostasis......Page 97
4.6 Blood pressure......Page 104
4.7 Energy balance......Page 105
4.8 Carbohydrate metabolism......Page 106
4.9 MUFA and cardiovascular risk......Page 109
4.10 Dietary monounsaturated fat and cancer......Page 110
4.11 Future trends......Page 111
4.12 Sources of further information......Page 112
4.15 References......Page 113
5.1 Introduction......Page 126
5.2 Polyunsaturated fatty acid structure, dietary sources and biosynthesis......Page 127
5.3 Metabolism of fatty acids......Page 129
5.4 Cardiovascular disease......Page 134
5.5 Insulin resistance......Page 140
5.6 Colorectal cancer......Page 141
5.7 Inflammation and autoimmune diseases......Page 143
5.8 Cognitive function......Page 144
5.9 Recommendations for population fat intake......Page 145
5.11 Conclusion and future trends......Page 147
5.12 References......Page 148
6.1 Introduction......Page 160
6.2 Epidemiological associations......Page 162
6.3 Intervention studies: managing fat intake to control obesity......Page 165
6.4 Laboratory studies in humans......Page 169
6.5 Implications for food processors......Page 173
6.6 Conclusions and future trends......Page 174
6.7 References......Page 175
7.2 Functionality of lipids......Page 181
7.3 Metabolic satiety and fat oxidation: effects of conjugated linoleic and diacylglycerol......Page 187
7.4 The role of high- and low-fat diets......Page 192
7.5 Weight control, fatty acids and structured lipids: a synthesis......Page 194
7.7 References......Page 195
8.1 Introduction......Page 201
8.2 CLA and body composition......Page 202
8.3 Incorporation of CLA into tissue lipids and CLA metabolism in humans......Page 210
8.4 CLA and blood lipids......Page 212
8.5 CLA and insulin sensitivity......Page 216
8.6 CLA, immune function and inflammation......Page 217
8.7 CLA and breast cancer......Page 219
8.8 Implications for food processors......Page 220
8.10 References......Page 222
Part II Reducing saturated fatty acids in food......Page 230
9.1 Introduction......Page 232
9.2 The contribution of lipids to the colour of foods......Page 235
9.3 The role of lipids in the flavour of foods......Page 238
9.4 Lipids and the texture of foods......Page 244
9.5 Lipids and the nutritional value of infant foods......Page 247
9.6 Future trends......Page 251
9.7 References......Page 252
10.1 Introduction......Page 255
10.2 Consumer preferences for fat in food products......Page 257
10.3 Fat and health: awareness among consumers......Page 261
10.4 Promoting low-fat food products and diets......Page 263
10.5 Strategies to gain consumer acceptance of low-fat products......Page 265
10.6 Future trends......Page 267
10.7 References......Page 268
11.1 Introduction......Page 271
11.2 Milk fat synthesis......Page 272
11.3 The need to change the fatty acid composition of milk fat......Page 276
11.4 Factors affecting milk fatt acid composition......Page 279
11.5 Strategies for improving the fatty acid content of raw milk......Page 282
11.6 Future trends......Page 292
11.8 References......Page 293
12.1 Introduction......Page 300
12.2 Biochemical characteristics and origin of goat milk lipids......Page 303
12.3 Effect of alpha-s1 casein genotype on milk fatty acid composition......Page 309
12.4 Controlling milk fatty acid composition by animal diet......Page 311
12.5 Effects of dairy technology on goat's cheese fatty acid composition......Page 321
12.6 Animal diet, processing and sensory quality of dairy products......Page 323
12.8 Acknowledgements......Page 324
12.9 References......Page 325
13.1 Introduction......Page 332
13.2 The fat content of meat......Page 333
13.3 Breeding effects on the fat content and composition of meat......Page 335
13.4 Dietary effects on the fat content and composition of meat......Page 338
13.5 Strategies for improving the fat content and composition of meat......Page 341
13.6 Implications for the food processor......Page 344
13.7 Future trends......Page 347
13.9 References......Page 349
14.1 Introduction......Page 355
14.2 Nutritional and health-promoting properties of fats......Page 357
14.3 Textural characteristics of meat products attributed to fat......Page 359
14.4 The role of fat in flavour development in meat products......Page 363
14.6 Meat proteins......Page 366
14.7 Technologies utilised in fat reduction of processed meats......Page 370
14.8 Processing technologies......Page 378
14.9 Antioxidants......Page 379
14.10 Packaging and storage......Page 380
14.11 Current regulations and labelling guidelines of low-fat products......Page 381
14.12 Meat culinary issues......Page 383
14.13 Conclusions......Page 385
14.14 References......Page 386
15.1 Introduction......Page 399
15.2 Fat replacers and their uses......Page 400
15.3 Categories of fat replacers......Page 401
15.4 Fat replacers and weight loss......Page 402
15.5 Conclusion......Page 405
15.6 References......Page 406
16.1 Introduction......Page 410
16.2 Short-term studies......Page 411
16.3 Possible mode of action......Page 419
16.4 Implications for product development and future trends......Page 420
16.5 Other fat replacements used in the control of body weight......Page 421
16.7 Sources of further information......Page 422
16.8 References......Page 423
Part III Using polyunsaturated and other modified fatty acids in food poducts......Page 428
17.1 Introduction......Page 430
17.2 Product characteristics......Page 433
17.3 Development of nutritionally improved products......Page 441
17.4 Summary......Page 444
17.5 References......Page 445
18.1 Introduction......Page 447
18.2 Current problems in producing n-3 PUFA and using fish oils in food products......Page 451
18.3 Improving the sensory quality and shelf-life of n-3 PUFA-enriched foods......Page 455
18.4 Future trends......Page 465
18.5 Sources of further information......Page 466
18.6 References......Page 467
19.1 Introduction: the need for new sources of PUFAs......Page 473
19.2 Microbial sources of PUFA......Page 476
19.3 Production methods......Page 479
19.4 Future trends......Page 488
19.6 References......Page 489
20.1 Introduction......Page 491
20.2 The role of long chain PUFAs (LC-PUFAs) in humans......Page 492
20.3 Dietary sources of essential fatty acids (EFAs) and LC-PUFAs......Page 494
20.4 LC-PUFA biosynthetic pathways......Page 496
20.5 Genes, technologies and resources......Page 498
20.6 The production of C20 LC-PUFAs in transgenic plants......Page 502
20.7 Towards the production of docosahexaenoic acid (DHA)......Page 504
20.10 References......Page 505
21.1 Introduction......Page 509
21.2 The formation of trans fatty acids during hydrogenation......Page 512
21.3 Oil modification techniques to produce virtually trans-free hardstocks......Page 518
21.4 The formation of trans fatty acids during high-temperature deodorisation......Page 523
21.5 Future trends......Page 524
21.6 References......Page 525
22.1 Introduction: the concept of modified fatty acids......Page 527
22.2 Short historical background......Page 528
22.4 Properties of 3-thia fatty acids......Page 529
22.5 Modified fatty acids and the metabolic syndrome......Page 530
22.6 Health benefits for humans......Page 536
22.7 Future trends......Page 537
22.8 References......Page 538
Index......Page 544