BACKGROUND Prepubescent children may oxidize fatty acids more readily than adults. Therefore, dietary fat needs would be higher for children compared with adults. The dietary fat recommendations are higher for children 4 to 18 yrs (i.e., 25 to 35% of energy) compared with adults (i.e., 20 to 35% of energy). Despite this, many parents and children restrict dietary fat for health reasons. METHO...

Dietary guidelines for the general public aim to lower the incidence of nutrition-related diseases by influencing habitual food choices. Yet little is known about how well the guidelines are matched by the actual practices that people regard as healthy or unhealthy. In the present study, British residents were asked in a cognitive interview to write a description of an occasion when either they...

OBJECTIVES To identify food sources of fat, to compare food and nutrient intakes at different levels of relative fat intake, and to examine the contribution of different food groups to the variation in relative fat intake. Relative fat intake was expressed as energy contributed by fat in percentage of non-alcohol energy. DESIGN Cross-sectional analysis of baseline data from the Malmö Diet and...

In this study, we aimed to develop chitosan-based oleogels via crosslinking with vanillin using an emulsion-templated approach allow the physical trapping of oil in chitosan matrix. The role Tween®60 modulate gelled network strength and use as a shortening substitute cookies was also investigated. Four were structured 0.75% by emulsion templates exclusively when used (1.0% or 3.0%), resulting a...

Background: Since 1984 UK citizens have been advised to reduce total dietary fat intake to 30% of total energy and saturated fat intake to 10%. The National Institute of Clinical Excellence [NICE] suggests a further benefit for Coronary Heart Disease [CHD] prevention by reducing saturated fat [SFA] intake to 6% 7% of total energy and that 30,000 lives could be saved by replacing SFAs with Polyu...

OBJECTIVE Health logos are introduced to distinguish foods with 'healthier' nutrient composition from regular foods. In the present study, we evaluated the effects of changed food compositions according to health logo criteria on the intake of saturated fat, sugar and sodium in a Dutch population of young adults. DESIGN Foods in the Dutch food composition table were evaluated against nutrient...

DETERMINATION OF OXIDIZED LIPIDS IN COMMONLY CONSUMED FOODS AND THEIR BINDING AFFINITY FOR PPARγ by Joanna P. Skinner Background: Foods rich in polyunsaturated fatty acids (PUFA) are susceptible to oxidation through heating or storage. Oxidized lipids are known to act as ligands for a transcription factor (PPAR-gamma) that affects adipocyte differentiation and insulin sensitivity. Objective: Th...

Milk cream is a fluid milk product comparatively rich in fat, the form of an emulsion fat-in-skimmed milk, obtained by physical separation from and widely used food industry. This study aims to evaluate consequences ozone treatment exposure time on lipid oxidation cream, using peroxide value (PV) thiobarbituric acid reactive substances (TBARS) methods. Ozonation process significantly affects PV...

Objective(s):Consumption of high-fat foods is one of the major causes of obesity. Physical exercise is a strategy used to counteract obesity. The aim of this study was to investigate the effect of eight weeks endurance training and high-fat diet (HFD) on appetite-regulating hormones in rat plasma. Materials and Methods:Twenty eight male Wistar rats were randomly divided into four groups: Contro...