3rd Edition

Fatty Acids in Foods and their Health Implications

Edited By Ching Kuang Chow Copyright 2007
    1296 Pages 166 B/W Illustrations
    by CRC Press

    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.

    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


    Ching Kuang Chow

    "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