Download e-book for iPad: Lipids in nutrition and health: A reappraisal by M I Gurr

By M I Gurr

On the grounds that eighty% of the worldwide creation of oils and fat is ate up as meals and one more 6% is eaten through animals to supply extra human nutrition, it's not remarkable that food is without doubt one of the lively parts in lipid technology. For 10 years, Mike Gurr has written meals articles in lipid know-how amounting to just about 60 stories. the result's a strong and significant survey of vital facets of lipid nutrients in order to be liked via lipid expertise readers and may be obligatory examining for these now not acquainted with the unique articles.

Areas coated contain: impression of nutritional fat at the concentrations of lipids carried within the blood and the importance for health and wellbeing, the dietary and organic houses of the polyunsaturated fatty acids, and lipids in meals and uncooked fabrics, between different subject matters.

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5%, 14:0 and 12:0, begin to override the effects of 18:2 and start to ‘down-regulate’ the receptors. ApoB/E receptor activity is reduced, LDL particles are less efficiently removed and plasma concentrations of LDL begin to rise. Because of its lower potency, more 16:0 is required to observe an effect, and then only when 18:2 levels in the diet are at the lower end of the intake distribution. This hypothesis no doubt will be refined as more experimental data become available in man and dose-response effects are established.

Thus linoleic acid is more hypocholesterolaemic (15) and some saturates more hypercholesterolaemic (16) when present at position 2 than in positions 1 or 3. The fact that stearic acid is normally esterified at position 1, rarely at position 2, may in part explain the neutral effect of this fatty acid on blood cholesterol. Butter is much less hypercholesterolaemic when the positions of its fatty acids are randomized by interesterification (17). Mechanisms Several mechanisms by which specific saturated fatty acids raise LDL cholesterol while specific unsaturated fatty acids either lower it or restrict the rise, have been discussed (11).

All subjects were initially given the same high-fat diet for 20 days. This ensured that as far as possible they all started off with similar dietary status. Six were then given the low-fat diet for 50 days and the other 5 remained on the high-fat diet for the same period.

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