1st Edition

Lipids Nutrition and Health

By Claude Leray Copyright 2015
    322 Pages 62 B/W Illustrations
    by CRC Press

    The role of lipids in nutrition science has evolved considerably in the past decade with new concepts following new discoveries. Lipids: Nutrition and Health reviews the role of dietary lipids in maintaining health, bringing the latest knowledge from a myriad of sources into one convenient resource. Taking a combined approach that integrates lipid nutrition with normal physiology and clinical applications, the book presents a detailed account of the nutritional aspects of all types of lipids—fatty acids, triacylglycerols, phospholipids, sphingolipids, sterols, and fat-soluble vitamins (A, D, E, K).

    The book introduces the biochemistry and sources of lipid compounds, followed by coverage of lipid requirements for a healthy state. Organized by lipid category, the text describes the role played by each lipid in various chronic diseases. It examines specific macronutrients and micronutrients, emphasizing their absorption, metabolism, and deficiency symptoms with respect to their roles in cardiovascular disease, cancer, metabolic diseases, inflammatory diseases, and various pathologies of the nervous system.

    Offering a broad overview of all aspects of lipids, from the fatty acids to the other forms of fats, the book provides an extensive and up-to-date survey of the impact of dietary lipids on various aspects of pathological situations. It provides the information needed to efficiently translate new research findings and clinical experiences into practical and personalized recommendations for preventing diseases and treating pathologies induced by poor dietary conditions.

    Introduction, History, Evolution
    History of the Production and the Use of Lipids
    Lipids and Human Nutrition: History, Evolution
    Fats and Health

    Nature and Sources of the Major Lipids
    Fatty Acids
    Cholesterol and Phytosterols
    Fat-Soluble Vitamins
    Fat Substitutes

    Lipids and Human Nutrition
    Metabolism and Nutrition Needs

    Fat and Health
    Fatty Acids and Health
    Sterols and Health
    Vitamins and Health
    Fat Substitutes


    Claude Leray, PhD, earned his PhD in biology from Marseille University, France, in 1968. During and after this first research period, he specialized in fish biology. In 1971, he joined the faculty at the Department of Biology, University of Montréal, Québec, Canada, where he held the rank of associate professor for three years. In 1974, Dr. Leray joined the National Center for Scientific Research as research director, at the University of Strasbourg, France, where he developed works on fish, focusing on the influence of dietary lipids on the gill and intestine membrane composition, mainly in the context of the animal salinity changes.

    He collaborated on several projects including the importance of n-3 fatty acids in the physiology of rat adipose tissue (Ecology and Energetic Physiology Center, National Center for Scientific Research, Strasbourg) and human platelets (Blood Transfusion Center, National Institute of Health and Medical Research, Strasbourg). His main fields of interest are fatty acids and phospholipids. Dr. Leray has published extensively in the field of lipid and membrane biochemistry. He is the founder and creator of the website: www.cyberlipid.org. He published two books on lipidomics: one in French (Les lipides dans le monde vivant—Introduction à la lipidomique, Lavoisier, 2010) and one in English (Introduction to Lipidomics—From Bacteria to Man, CRC Press, 2013). Recently, he published a book in French on the relationships between lipids and health (Les Lipides—Nutrition et Santé, Lavoisier, 2013).