The study examined the relationships between long-term trends in food consumption, alcohol intake, tobacco smoking, and colorectal cancer (CRC) incidence. Data on CRC incidence rates were derived from the National Cancer Registry, on food consumption from the national food balance sheets; data on alcohol and tobacco smoking reflected official statistics of the Central Statistical Office. It was...

In our studies on the physiological importance of fats to the animal organism (l), we became convinced that progress could be made only when individual fatty acids were used. Even the most simple natural fat is a complex entity. In addition to glycerides of fatty acids, we have the substances collectively called the nonsaponifiable matter. From the present standpoint these may be looked upon as...

Michel Eugène Chevreul entered at 17 the laboratory of Vauquelin, Museum. He began his investigations on animal fats in 1811. They appear as yet most complete and best executed experiments found all chemistry. For first time, he combined fractional solution, crystallization, distillation, melting point determination, ultimate analysis. All started with isolation an acid solid substance, “margar...

Critical insights into the etiology of insulin resistance have been gained by the use of animal models where insulin action has been modulated by strictly controlled dietary interventions not possible in human studies. Overall, the literature has moved from a focus on macronutrient proportions to understanding the unique effects of individual subtypes of fats, carbohydrates and proteins. Substa...

Animal fats (camel, sheep, goat, rabbit and chicken) and vegetable oils (corn, sunflower, palm oil and olive oil) were substituted with different proportions (1, 5, 10 and 20%) of lard. Fatty acid composition in TG and 2-MG were determined using lipase hydrolysis and gas chromatography before and after adulteration. Results indicated that, genuine lard had a high proportion (60.97%) of the tota...