Fats and Associated Compounds (Food Chemistry, Function and Analysis, Volume 29) (Original PDF from Publisher)

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Fats and Associated Compounds (Food Chemistry, Function and Analysis, Volume 29)

Because of its high energy density, consumers have historically linked dietary fat to detrimental impacts on human health. Nonetheless, it is now well acknowledged that the type of fat consumed matters more than its amount and that some natural lipophilic substances are necessary for the proper upkeep of human physiological processes. Therefore, the unfavorable perception of dietary fat intake is not entirely warranted.

A popular study topic that has gained more interest in recent decades is dietary fat. Chronic non-communicable diseases can be prevented by consuming a sufficient amount of dietary fats that are appropriate for our age and level of physical activity, increasing our intake of healthy fatty compounds, and limiting our intake of fats that are harmful to our health.

The editors of this book have brought together the most current and thoroughly researched data on a wide range of topics pertaining to the creation and use of innovative dietary patterns including fatty substances, with a focus on their positive benefits. The use of modern -omics techniques, including epigenetics, nutrigenomics, metabolomics, and metagenomics, relevant to human health, as well as the international recommendations and fatty nutritional requirements at various phases of life, have all been taken into consideration. Researchers in the fields of food industry, food distribution, and food technology and biomedicine will find this book useful.