Improving the Fat Content of Foods (Woodhead Publishing Series in Food Science, Technology and Nutrition)

As health problems such as obesity, heart disease and diabetes increase in many developed and developing countries, the food industry has come under mounting pressure to improve the nutritional quality of its products. Particular attention has focused on the health problems associated with saturated fats in food and on the potential health benefits of increasing monounsaturated and polyunsaturated fat content. Summarising key research in this field, this important collection reviews both the influence of dietary fats on health and practical strategies for improving the fat content of food products. Part one reviews the evidence on the links between dietary fats and health. There are chapters on the links between saturated fatty acid intake, obesity, coronary heart disease, diabetes and cancer, as well as the health benefits of monounsaturated fats, polyunsaturated fatty acids (PUFAs) and conjugated linoleic acids (CLAs). Part two then discusses ways of reducing saturated fatty acids in food. It includes chapters on the role of lipids on food quality and ways of gaining consumer acceptance of low-fat foods, as well as chapters on improving fatty acid composition in dairy products and milk and the use of fat replacers. The final part of the book reviews ways of using polyunsaturated and other modified fatty acids in food products. It includes chapters on developing and using PUFAs as functional ingredients and ways of improving the sensory quality of products incorporating modified fats. With its distinguished editors and international team of contributors, Improving the fat content of foods is a standard reference for nutritionists and product developers in the food industry. Reviews the influence of dietary fats on health Investigates practical strategies for improving the fat content of food products Discusses improving the fat content of foods whilst maintaining sensory quality 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 Annotation As health problems such as obesity, diabetes, and heart disease increase world wide, the food industry has come under fire to improve the nutritional quality of its products, especially the fat content. Summarizing key research, this collection examines both the influence of dietary fats on health and practical strategies for improving the fat content of food. Distinguished editors and an international team of contributors, review the evidence on the links between dietary fats and health. They discuss ways of reducing saturated fatty acids in food, explore how to develop and use PUFAs as functional ingredients, and cover ways of improving the sensory quality of product incorporating modified fats