Abstract
Editorial: Structured Edible Oil: Towards a New Generation of Fat Mimetics
Highlights
Reviewed by: Suzana Ferreira-Dias, Instituto Superior Agronomia Universidade de Lisboa, Portugal Guadalupe Virginia Nevárez-Moorillón, Autonomous University of Chihuahua, Mexico
Saturated and trans fatty acids in food are related to several comorbidities and mainly to the raise in blood cholesterol levels, which in turn is a risk factor for cardiovascular disease (CVD), and as such, hydrogenated fats have become one of the biggest health issues around processed foods in recent years
Some of the blame for dietary related health issues has been leveled at the food industry for producing high calorie, energy dense foods (Wilding, 2012)
Summary
Reviewed by: Suzana Ferreira-Dias, Instituto Superior Agronomia Universidade de Lisboa, Portugal Guadalupe Virginia Nevárez-Moorillón, Autonomous University of Chihuahua, Mexico. Structured Edible Oil: Towards a New Generation of Fat Mimetics Saturated and trans (produced during partial hydrogenation of unsaturated oils) fatty acids in food are related to several comorbidities and mainly to the raise in blood cholesterol levels, which in turn is a risk factor for cardiovascular disease (CVD), and as such, hydrogenated fats have become one of the biggest health issues around processed foods in recent years.
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