Fats and Associated Compounds

Dietary fat has traditionally been associated with negative effects on health, but the quality of the fat is more important than its quantity. Eating beneficial fatty compounds and controlling the intake of harmful fats can help prevent chronic non-communicable diseases. This book provides up-to-date information on novel dietary patterns related to fatty compounds, with a special emphasis on their beneficial effects. It is of interest to researchers, the food industry, and food distribution areas.

Format: Hardback
Length: 362 pages
Publication date: 17 December 2021
Publisher: Royal Society of Chemistry

Traditionally, dietary fat has been associated with negative effects on human health due to its high energy density. However, it is now widely recognized that the quality of the fat ingested is more important than its quantity, and that there are natural lipophilic compounds essential for the correct maintenance of human physiological functions. Consequently, the negative image associated with dietary fat consumption is not fully justified.

Dietary fat is a complex topic that has been the subject of much research and debate in recent years. While it is true that dietary fat can contribute to weight gain and other health problems, it is also important to recognize that not all fats are created equal. Some types of dietary fat, such as omega-3 fatty acids, are beneficial to human health and can have positive effects on cardiovascular disease, inflammation, and brain function.

In this book, the Editors have compiled the most up-to-date and well-documented information on many aspects of the development and application of novel dietary patterns related to fatty compounds, with a special emphasis on beneficial effects. They have considered fatty nutritional requirements at different stages of life, the international guidelines, and the application of new -omics techniques, such as epigenetics, nutrigenomics, metabolomics, and metagenomics, related to human health.

The book will be of interest to researchers in food technology and biomedicine, as well as the food industry and food distribution areas. It will provide valuable insights into the role of dietary fat in human health and help to inform the development of new dietary strategies to promote optimal health and well-being.

In conclusion, dietary fat is a complex topic that requires careful consideration. While it is true that excessive intake of saturated and trans fats can have negative effects on human health, it is also important to recognize that not all fats are created equal. By consuming a balanced diet that includes a variety of healthy fats, such as omega-3 fatty acids, we can improve our overall health and reduce our risk of chronic diseases. This book provides valuable insights into the latest research on dietary fat and its potential benefits, and will be a valuable resource for researchers, practitioners, and policymakers alike.

Weight: 722g
Dimension: 234 x 156 (mm)
ISBN-13: 9781788018852