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- W322210030 startingPage "131" @default.
- W322210030 abstract "The term, “fat” can encompass a range of different materials but throughout this chapter, the term, “fat” has been used to refer to the triglyceride molecules present in food that are composed of a glycerol backbone esterified to three fatty acids. Fats form integral elements of cell membranes and contribute to cholesterol transport, blood clotting, immune function, and the manufacture of hormones for reproductive function. Certain fatty acids, linoleic acid and alpha-linolenic acid (essential fatty acids) must also be obtained directly from the diet as they cannot be made in the body. However, there is now little doubt that a diet high in fat is linked to the chronic health problems of Western society: obesity, heart disease, diabetes, and colon cancer. Fat has a higher energy value than protein or carbohydrate but does not appear to reduce hunger or induce satiety to the same extent as these other macronutrients. Diets high in saturated fatty acids and low in unsaturated fatty acids are linked to higher blood cholesterol levels and subsequent complications, such as coronary heart disease." @default.
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- W322210030 date "2007-01-01" @default.
- W322210030 modified "2023-10-14" @default.
- W322210030 title "Formulating low-fat food: the challenge of retaining flavour quality" @default.
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