By M I Gurr
In view that eighty% of the worldwide construction of oils and fat is fed on as meals and another 6% is eaten by means of animals to provide extra human nutrients, it's not awesome that food is likely one of the energetic parts in lipid technology. For 10 years, Mike Gurr has written food articles in lipid know-how amounting to almost 60 experiences. the result's a robust and demanding survey of significant elements of lipid food to be able to be preferred by means of lipid know-how readers and may be obligatory analyzing for these no longer conversant in the unique articles.
Areas lined contain: effect of nutritional fat at the concentrations of lipids carried within the blood and the importance for future health, the dietary and organic houses of the polyunsaturated fatty acids, and lipids in meals and uncooked fabrics, between different issues.
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Extra info for Lipids in nutrition and health: A reappraisal
Example text
Of the various dietary factors that affect plasma cholesterol, cholesterol in the food plays a minor role compared with certain types of saturated fatty acids, proteins, complex polysaccharides, ascorbic acid and alcohol. Moreover, diet has to be put in perspective alongside other lifestyle factors and heredity. Appreciating this perspective is important in view of the over-emphasis, not to say hysteria, on dietary cholesterol in the USA and increasingly in the UK. Copyright © 1999, 2009 PJ Barnes & Associates 18 LIPIDS IN NUTRITION AND HEALTH: A REAPPRAISAL Saturated fatty acids and hypercholesterolaemia: are all saturated acids equal?
Different sterols are characteristic of different organisms. Cholesterol is an important component of the body tissues of most animals, whereas it is rare in plants and absent from microorganisms. It is present in all animal cell membranes as the free sterol and in the blood in the form of cholesteryl esters. It is also dissolved in fat deposits, such as the adipose tissue and in lipids that accumulate in liver, muscle, some other organs and the walls of blood vessels as part of a disease process.
Copyright © 1999, 2009 PJ Barnes & Associates 1. INFLUENCE OF DIETARY FATS ON BLOOD LIPIDS 15 Where does the human body obtain its cholesterol? About three-quarters of the body’s need for “new” cholesterol every day is made in the body (approximately 750 mg) and about a quarter (250 mg) is obtained from the diet. Many organs in the body synthesize cholesterol (1) but most is made by the liver. The 27 carbon atoms in cholesterol are derived from the simple substance acetic acid which arises from the breakdown of the dietary carbohydrates.