Improving the fat content of foods

Abstract

Part 1 Dietary fats and health: Health problems associated with saturated fatty acid intake Dietary fatty acids, insulin resistance and diabetes Lipid gene interactions, diet and health Health benefits of monounsaturated fatty acids Health benefits of polyunsaturated fatty acids (PUFAs) Dietary fat and obesity Specific fatty acids and structured lipids for weight control Conjugated linoleic acids (CLAs) and health. Part 2 Reducing saturated fatty acids in food: The role of lipids in food quality Gaining consumer acceptance of low-fat foods Optimising dairy milk fatty acid composition Optimising goat milk and cheese fatty acid composition Reducing fats in raw meat Producing low-fat meat products The use of fat replacers for weight loss and control Testing novel fat replacers for weight control. Part 3 Using polyunsaturated and other modified fatty acids in food products: Developing products with modified fats Using polyunsaturated fatty acids (PUFAs) as functional ingredients New marine sources of polyunsaturated fatty acids (PUFAs) Producing polyunsaturated fatty acids (PUFAs) from plant sources Modifying hydrogenated fats Novel fats for the future.