نتایج جستجو برای: fats
تعداد نتایج: 8740 فیلتر نتایج به سال:
relationship between dietary fat and cancer, it would appear that a low fat intake is advisable although, as we hope to discuss below, dietary advice cannot be too dogmatic concerning specific fats. Many dietary factors are implicated in cancer. In the first place, amongst the seemingly harmless substances we consume such as black pepper, mushrooms, celery, parsnips, toast, caffeine and alcohol...
OBJECTIVE To evaluate the consumption of added fats and oils across the European centres and countries participating in the European Prospective Investigation into Cancer and Nutrition (EPIC). DESIGN AND SETTING 24-Hour dietary recalls were collected by means of standardised computer-guided interviews in 27 redefined EPIC centres across 10 European countries. SUBJECTS From an initial number...
Dietary advice emphasizes that some dietary fats increase the risk of heart disease, whereas other dietary fats decrease risk if they are substituted for more risk-increasing fats. Thus, it is important that consumers understand the differences between dietary fats. Existing evidence in the United States suggests troublesome consumer misunderstanding. As part of its continuing effort to promote...
IN any attempt to study the oxidative effect of irradiation of fats, it is obvious that the methods of analysis employed must play an important part. The tests which may be applied to oxidized fats are characterized by lack of precision as regards both the actual quantitative expression and the knowledge of the chemistry involved. Reference to the paper by Lampitt et al. [1935] will show that t...
ranking of critical inputs was, for diet 1, SBM kd (r=-0.5), CS A fraction (r=-0.34), and dried corn kd (r=-0.25), for diet 2, SBM kd (r=-0.55), grass hay CP (r=0.32), and dried corn kd (r=-0.31). For the CNCPS, the ranking was, for diet 1, SBM kd of B2 pool (r=-0.5), dried corn kd (r=-0.26), and WB CP (r=0.26), for diet 2, SBM kd (r=-0.52), grass hay CP (r=0.36), and dried corn kd (r=-0.35). O...
The position of fatty acids in the TAG molecule (sn-1, sn-2 and sn-3) determines the physical properties of the fat, which affects its absorption, metabolism and distribution into tissues, which may have implications for the risk of CHD. The TAG structure of fats can be manipulated by the process of interesterification, which is of increasing commercial importance, as it can be used to change t...
BACKGROUND Research indicates that consumers do not understand dietary fat, either the importance of the quality or the quantity of fats needed for health. Previous consumer surveys suggest the priority placed on fat in various nutrition communications (i.e., low fat or reduction in fats) has contributed to this confusion. METHODS This consumer study was carried out in 16 countries in two wav...
A 2-day forum was convened to discuss the current status and future implications of reducing trans fatty acids without increasing saturated fats in the food supply while maintaining functionality and consumer acceptance of packaged, processed, and prepared foods. Attendees represented the agriculture and oilseed industry and oil processing, food manufacturing, food service, government, food tec...
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