Dietary oxidised lipids, health consequences and novel food technologies that thwart food lipid oxidation: an update

Abstract

SummaryProcessed foods are popular and their consumption is expected to grow globally. Food processing and manufacturing promote lipid oxidation in foods rich in polyunsaturated fatty acids and cholesterol. This review focuses on how various food manufacturing/processing techniques promote lipid oxidation in grains, meats and meat products, dairy and fats/oils. This review also considers emerging evidence from animal and human studies that suggest a link between dietary oxidised lipid consumption and chronic disease risk. An update on novel food technologies that limit food lipid oxidation is discussed so as to inform both food scientists and dietitians/nutritionists to direct future efforts in not only continuing to bring these novel technologies to the market place but also conduct clinical trials to establish their role in human health.