Fatty Acids in Foods and their Health Implications: 3rd Edition (Hardback) book cover

Fatty Acids in Foods and their Health Implications

3rd Edition

Edited by Ching Kuang Chow

CRC Press

1,296 pages | 166 B/W Illus.

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pub: 2007-11-19
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Description

Since the publication of the bestselling second edition, mounting research into fatty acids reveals new and more defined links between the consumption of dietary fats and their biological health effects. Whether consuming omega-3 to prevent heart disease or avoiding trans fats to preserve heart health, it is more and more clear that not only the quantity but the type of fatty acid plays an important role in the etiology of the most common degenerative diseases. Keeping abreast of the mechanisms by which fatty acids exert their biological effects is crucial to unraveling the pathogenesis of a number of debilitating chronic disorders and can contribute to the development of effective preventive measures.

Thoroughly revised to reflect the most resent research findings, Fatty Acids in Foods and their Health Implications, Third Edition retains the highly detailed, authoritative quality of the previous editions to present the current knowledge of fatty acids in food and food products and reveal diverse health implications. This edition includes eight entirely new chapters covering fatty acids in fermented foods, the effects of heating and frying on oils, the significance of dietary ?-linolenate in biological systems and inflammation, biological effects of conjugated linoleic acid and alpha-linolenic acid, and the role of fatty acids in food intake and energy homeostasis, as well as cognition, behavior, brain development, and mood disease. Several chapters underwent complete rewrites in light of new research on fatty acids in meat, meat products, and milk fat; fatty acid metabolism; eicosanoids; fatty acids and aging; and fatty acids and visual dysfunction.

The most complete resource available on fatty acids and their biological effects, Fatty Acids in Foods and their Health Implications, Third Edition provides state-of-the-science information from all corners of nutritional and biomedical research.

Reviews

"Retaining the highly detailed, authoritative quality of the previous editions, this volume is thoroughly revised to incorporate the most recent findings throughout the book."

– In Anticancer Research, July/ August 2008, Vol. 28, No. 4A

"Nutritionists or anyone specialising in nutrition, and health professionals with an interest in fatty acids, would find this fascinating, with a wealth of information at their fingertips."

– Cathy Beckhouse, in Complementary Medicine, July/ August 2008

". . . very well written. It covers all the important issues at resonate with many people in relation to chronic diseases and their associated risk factors . . . uses relatively simple language appropriate for undergraduate students, but it also includes the more advanced information suitable for graduate students in nutrition, food science, and biochemistry . . . It is a book worth procuring, either to read or use a reference source."

– Elizabeth Kamau-Mbuthia, Department of Human Nutrition and Pre-Clinical Studies, Egerton University, in inform, July 2009, Vol. 20, No. 7

Table of Contents

Fatty Acid Classification and Nomenclature, K. Lobb and C.K. Chow

Chemical and Physical Properties of Fatty Acids, J.M. deMan

Application of Gas Liquid Chromatography to Lipid Separation and Analysis: Qualitative and Quantitative Analysis, R.G. Ackman

Isotopic Methods for Assessing Lipid Metabolism, J.K. Kelleher, C.B. Cabral, and J.M.K Cheong

Fatty Acids in Meat and Meat Products, J.D. Wood, M. Enser, R.I. Richardson, and F.M. Wittington

Fatty Acids in Milk Fat, D. Palmquist and R. Jensen

Fatty Acids in Poultry and Egg Products, A.H. Cantor, E.A. Decker, and V.P. Collins

Fatty Acids in Fish and Shellfish, R.G. Ackman

Fatty Acids in Vegetables and Vegetable Products, G. Bruckner and A.C. Peng

Fatty Acids in Oilseeds (Vegetable Oils), P.J. White

Fatty Acids in Fruits and Fruit Products, B.S. Kamel and Y. Kakuda

Fatty Acids in Food Cereal Grains and Grain Products, R. Becker

Fatty Acids in Fermented Food Products, S.J. Chang and C.K. Chow

Fatty Acid Content of Convenience Foods, M.G. Boosalis

Trans Fatty Acids in Foods, M.C. Craig Schmidt and C.A. Teodorescu

Genetic Modification of Food Fats and Oils, E.G. Hammond

Fat-Based Fat Substitutes, C.C. Akoh

Commercial Applications of Fats in Foods, R.J. Jandacek

Effect of Processing and Storage on Fatty Acids, V. Tatum and C.K. Chow

Effect of Heating and Frying on Oil and Food Fatty Acids, F.J. Sanchez-Muniz, S. Bastida, G. Marquez-Ruiz, and C. Dobarganes

Consumption of Fatty Acids, S.J. Chang and C.K. Chow

Absorption and Transport of Dietary Lipids, V.A. Welch and J.T. Borlark

The Effects of Dietary Fatty Acids on Fatty Acid Metabolism, M. Vemuri and D.S. Kelley

Dietary Fatty Acids and Minerals, E.A. Droke and H.C. Lukaski

Interaction of Dietary Fatty Acids, Carbohydrate, and Lipids on Carbohydrate, Metabolism, B. Szepesi

Reappraisal of Essential Fatty Acids, R.S. Chapkin

Fatty Acids and Membrane Function, C.D. Berdanier

Dietary Fatty Acids and Eicosanoids, J.Y. Lee and D. Hwang

Polyunsaturated Fatty Acid Regulation of Gene Expression, H. Sampath and J.M. Ntambi

Fatty Acids, Lipids and Cellular Signaling, G. Bruckner

Safety and Health Effects of Trans Fatty Acids, J.E. Hunter

Significance of Dietary ?-Linolenate in Biological Systems: Alternation of Inflammation and Proliferative Processes, V.A. Ziboh

Biological Effects of Alpha-Linolenic Acid, L. Djousse

Biological Effects of Conjugated-Linoleic Acid, Y.S. Huang, T. Yanagita, K. Nagao, and K. Kobe

The Role of Omega-3 Polyunsaturated Fatty Acids in Food Intake and Energy Homeostasis, R.S. Weisinger, D.P. Begg, L. Stahl, H.S. Weisinger A.J. Sinclair, and M. Jois

Biological Effects of Oxidized Fatty Acids, C.K. Chow

Satiating Effect of Fat, Z.S. Warwick. C.M. McGuire and C. Revelle

Fatty Acids and Growth and Development, M. Hamosh

Fatty Acid and Cognition, Behavior, and Brain Development and Mood Disease, J.M. Bourre

Fatty Acids and Aging, J.L. Quiles and M.C. Ramirez-Tortosa

Dietary Fat, Immunity and Inflammatory Disease, G.A. Boissonneault

Fatty Acids and Liver Disease, A.A. Nanji and B.A. Nassar

Essential Fatty Acids and Visual Dysfunction, A. Vingrys and A.E. Weymouth

Fatty Acids and Cardiovascular Disease, G. Bruckner

Dietary Fatty Acids and Cancer, H.P. Glauert

Fatty Acids and Renal Disease, S.K. Ware

Fatty Acid Metabolism in Diabetes, S.J. Bhathena

Fatty Acid Metabolism in Skeletal Muscle and Nerve, and in Neuromuscular Disorders, C.J. Rebouche and J.K. Yao

Fatty Acids and Psychiatric Disorders, S.M. Conklin, R.S. Reddy, M. Muldoon, and J.K. Yao

About the Series

Food Science and Technology

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Subject Categories

BISAC Subject Codes/Headings:
MED060000
MEDICAL / Nutrition
TEC012000
TECHNOLOGY & ENGINEERING / Food Science