Fats
and oils in human nutritionFats
and oils in human nutrition
Report of a joint expert consultation
Organized by the Food and Agriculture Organization of the United Nations and the World Health Organization Rome, 19-26 October 1993
The designations employed and the presentation of material in this publication do not imply the expression of any opinion whatsoever on the part of the Food and Agriculture Organization of the United Nations concerning the legal status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries.
M-80
ISBN 92-5-103621-7
All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying or otherwise, without the prior permission of the copyright owner. Applications for such permission, with a statement of the purpose and extent of the reproduction, should be addressed to the Director, Publications Division, Food and Agriculture Organization of the United Nations, Viale delle Terme di Caracalla, 00100 Rome, Italy.
© FAO 1994
Acknowledgements
Participants
Secretariat
Reviewers and contributors
Chapter 1 : Introduction
General conclusions and recommendations of the
consultation
Minimum desirable intakes of fats and oils
Upper limits of fat/oil intakes
Saturated and unsaturated fatty acids, and cholesterol
Isomeric fatty acids
Substances associated with fats and oils
Essential fatty acids
Scientific and programmatic needs
Chapter 2 : Composition of dietary fat
Chapter 3 : Aspects of fat digestion and metabolism
Digestion, absorption and transport
Metabolism of fatty acids
Essential fatty acids
Biological roles
Oxidation of fatty acids
Chapter 4 : Global trends in the availability of edible fats and oils
Current consumption of fat
Factors explaining consumption trends
Shifts in fat consumption
Conclusion
Chapter 5 : Processing and refining edible oils
Rural vegetable oil production
Large-scale production
Potential side reactions during high-temperature processing
Physical losses
Fat modification processes
Other considerations
Conclusions
Chapter 6 : Selected uses of fats and oils in food
Cooking oils
Margarines
Shortenings
Salad oils
Medium-chain triglycerides (MCT)
Conclusion
Chapter 7 : Lipids in early development
Maternal nutrition
Preconceptional nutrition
Infant nutrition
Sources
Chapter 8 : Health, obesity and energy values of dietary fat
Health risks associated with obesity
Causes of obesity
Energy values of fat
Fat substitutes
Conclusions
Chapter 9 : Coronary heart disease and lipoproteins
Epidemiology and experimental evidence
Dietary fat and serum lipids
Specific fatty acids and cholesterol
Dietary effects on lipoproteins
Trans fatty acids
Conclusion
Chapter 10 : Isomeric fatty acids
Occurrence in diets
Metabolic effects in animals
Human studies
Pregnancy and lactation
Conclusions
Chapter 11 : Cancer and dietary fat
Epidemiology
Intervention studies
Dietary fat and cancer of the breast and colon
Animal experiments
Cancer at other sites
Conclusion
Chapter 12 : Dietary fat and immune response
Arachidonic acid (AA) metabolites
Polyunsaturated fatty acids (PUFA)
Conclusion
Chapter 13 : Dietary fat, hypertension and stroke
Chapter 14 : Non - glyceride constituents of fats
Fat-soluble vitamins
Ubiquinones
Antioxidants
Tocotrienols
Phytosterols
Conclusions
Chapter 15 : Nutrition labeIling
Annex : National indices of dietary fat supplies
Bibliography(A - K)
Bibliography(L - Z)
FAO technical papers