Fats in the Diet Georgia M
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Notes Trans Fat Regulation: a Legislative Remedy For
NOTES TRANS FAT REGULATION: A LEGISLATIVE REMEDY FOR AMERICA’S HEARTACHE ESTHER CHOI* I. INTRODUCTION Beginning in 2003, major food companies voluntarily undertook significant steps to remove trans fat as an ingredient in their food products.1 Trans fatty acid, a substance present in forty percent of all processed foods,2 has been prevalent in the American food supply and industrial food processing since the 1960s.3 For the past fifty years, trans fat has been enhancing the overall taste, texture, and quality of processed foods by keeping cakes moist, cookies crispy, chips crunchy, and breads soft.4 Yet, despite the longstanding use and commercial versatility of the substance, in recent years food companies have been actively exploring ways to squeeze trans fat out of their products.5 The trend was in part prompted by a new Food and Drug Administration (“FDA”) disclosure rule that required food manufacturers to list trans fat content on the Nutrition Facts Panel of their products.6 * J.D. Candidate, University of Southern California Law School, 2008, B.A. University of California Los Angeles, 2004. I would like to extend many thanks to the Southern California Interdisciplinary Journal, Volume 17 board and staff for all their hard work and time that was poured into this Note and all our other publications this year. It has been a pleasure and honor serving as your Managing Editor. Thank you to Professor Scott Bice, my note advisor, for his guidance throughout the writing process. Thanks to my family, my father for keeping me in his daily prayers, my mother for her kind support, and my sisters for their smiles and inspiration. -
Cooking Oil Facts
Cooking Oil Facts As you enter a department store, you behold an array of cooking oils sporting all types of jargon on the packaging -- saturated fats, unsaturated fats, refined, filtered, ricebran oil, vanaspati, etc. Confused already? With so much variety and so many brands flooding the market today, buying the right cooking oil can prove a tough task. Different oils fill different needs - for health, taste and cooking. For good health, our bodies need a variety of healthy fats that are found naturally in different oils. When cooking, it's essential to know which oils are best for baking, sautéing and frying and which are healthiest used raw. Why have Oil (fats)? Contrary to popular belief, fat is actually a valuable part of one's diet, allowing people to absorb nutrients that require fat in order to metabolize in the body. Natural fats contain varying ratios of three types of fats: saturated, monounsaturated and polyunsaturated. • Saturated fats are hard at room temperature. They're stable, resist oxidation, and are found primarily in meat, dairy, palm and coconut oil. • Polyunsaturated fats are liquid at room temperature and the least stable. They oxidize easily and are found in seafood corn, safflower, soybean, and sunflower oils. • Monounsaturated fats are more stable than polyunsaturated fats. They're found in canola, nut and olive oils. It is recommended to limit saturated fats in the diet due to their association with cardiovascular disease. Also, you should try to rely more on monounsaturated than polyunsaturated fats. What are the varieties of Oil available in the market? Choosing which oil should be used in cooking is a big issue and concern for many people because of the fat and cholesterol contents of cooking oil. -
Non-Food Uses of Meat Fats
NON-FOOD USES OF MEAT FATS dm H. W. WILDER AMERICAN MEAT INSTITUTE FOUNDATION ....-.o..-o.-o...-...-......-...o- Large quantities of animal fats are produced each year which are not used for food purposesl These tallows and greases result from the ren- dering of the so-called inedible tissues, trimmings, and waste fats from slaughterhouses, processing plants, retail markets, restaurants, and any other places where meat is handled. The meat packing and rendering industry is now producing this fat at the rate of approximately 2,782,000,000 pounds per year. In finding uses for tallow and grease, it is necessary to consider the whole fats and oils picture as regards supply and demand since there is considerable interchangeability in the fats and oils and they compete directly or indirectly for markets. For example, we import sizable quantities of coconut oil. If a substitute was developed from domestic sources, then coconut oil would compete in the world markets with our other fats which we export, particularly tallow and grease. During the past twenty years, the United States has shifted dra- matically from having been a major importer of fats to a present position as the world's largest exporter. Exports, however, cannot be counted upon to relieve our surplus in future years. A recent report (Feedstuffs, June 7, 1958, pp. 1 & 4) indicates that exports for the past 6 months have been 25 per cent lower than for the same period a year ago. New and expanded uses for tallow and grease are essential. New uses stem solely from research and it is evident that we have not had enough research developing new uses for tallow and grease. -
Saturated Fat and Beef Fat As Related to Human Health a Review of the Scientifi C Literature
FRI BRIEFINGS Saturated Fat and Beef Fat as Related to Human Health A Review of the Scientifi c Literature Ellin Doyle, Ph.D. Food Research Institute, University of Wisconsin Madison, WI 53706 [email protected] TABLE OF CONTENTS Summary ...........................................................................................................2 Introduction ............................................................................................................5 Fat Structure and Function ..................................................................................5 Fatty Acids and Triacylglycerol (Triglyceride) Structure ..................................5 Beef Fat ............................................................................................................7 Digestion and Absorption of Dietary Fats ..........................................................7 Physiological Fate of Saturated Fatty Acids ......................................................9 Research on Saturated Fat and Health — General Considerations ...................9 Cancer ..........................................................................................................10 Colorectal Cancer .............................................................................................10 Pancreatic Cancer .............................................................................................15 Lung Cancer .....................................................................................................15 Breast Cancer ...................................................................................................16 -
Feeding Studies of Dietary Diacylglycerol Oil in Normal and Lipoprotein Lipase-Deficient Cats ______
FEEDING STUDIES OF DIETARY DIACYLGLYCEROL OIL IN NORMAL AND LIPOPROTEIN LIPASE-DEFICIENT CATS ___________________________________________________ A Thesis presented to the Faculty of the Graduate School University of Missouri __________________________________ In Partial Fulfillment Of the Requirements for the Degree Master of Science _________________________ by CRAIG DATZ Dr. Robert Backus, Thesis Supervisor DECEMBER 2008 The undersigned, appointed by the Dean of the Graduate School, have examined the thesis entitled FEEDING STUDIES OF DIETARY DIACYLGLYCEROL OIL IN NORMAL AND LIPOPROTEIN LIPASE-DEFICIENT CATS Presented by Craig Datz A candidate for the degree of Master of Science And hereby certify that in their opinion it is worthy of acceptance. __________________________________________ Dr. Robert Backus __________________________________________ Dr. Kevin Fritsche __________________________________________ Dr. David Ledoux ACKNOWLEDGEMENTS Dr. Robert Backus served as a mentor and advisor throughout the project. He originated the idea for the studies and provided guidance, expertise, and laboratory support for all steps involved in carrying out the research. Dr. Kevin Fritsche also provided a great deal of guidance and the use of his laboratory facilities for performing much of the hands-on research. Dr. David Ledoux allowed the use of his laboratory facilities for a portion of the project and was always available to help with questions and procedures. Dr. Jon Ramsey served as the principal investigator at the University of California, Davis, where the feeding studies were performed. He provided oversight and assistance with animal protocols. Deborah Bee was the supervisor of the Feline Nutrition and Pet Care Center at U.C. Davis and carried out the actual feeding studies. Her expertise in handling and caring for the cats in the colony was invaluable in completing the research. -
Olestra, Also Known As Sucrose Polyester, Is a Heterogeneous Synthetic Fat Substitute Consisting Primarily of Hexa-, Hepta
Olestra, also known as sucrose polyester, is a heterogeneous synthetic fat substitute consisting primarily of hexa -, hepta -, and octaesters formed by the reaction of sucrose with fatty acids derived form edible oil sources, including soybean, corn, and cot tonseed.(1) Olestra shares many of the physical properties of traditional dietary fats, including texture, palatability, and flavor -enhancement (2); however, it is different in that it contributes virtually no calories to a meal. How is this possible? Dige stible triglycerides consist of three fatty acids joined by ester linkages to an alcohol known as glycerol. Esters of alcohols with more than three fatty acids become more and more difficult to digest and absorb. Six fatty acids joined in ester linkages to a central alcohol moiety are enough to render the molecule insusceptible to hydrolytic cleavage by pancreatic lipases.(1,2) Since lipids (even typical triglycerides) cannot be absorbed across the intestinal mucosa without first being broken down, olestra moves through the intestine without being absorbed and exits the gastrointestinal (GI) tract intact. What is the difference between olestra and existing fat substitutes available to the food industry? Although fat -free foods have been around for some time, olestra is the first substitute that does not degrade when cooked.(2) Olestra potato chips, for example, will be fried rather than baked, thus offering the oozing, greasy, can't -eat -just -one appeal of the original minus the fat. This sounds like a dream come true for an obese America and the doctors who cannot convince their patients to reduce their excessive fat intake levels even when the risks include coronary heart disease and cancer.(3) Olestra does, however, have its opponents, mainly in the health care and public health fields, and the fact that the U.S. -
Backyard Bird Feeding Tips Positive Change on Environmental Issues
NEBLINE WILDLIFE & ENVIRONMENTAL FOCUS February 2020 • Page 4 Backyard Bird Feeding Tips suet. Suet is a nutritious food for wood- preparations that can be used throughout Soni Cochran peckers, flickers, nuthatches, chickadees, the year. Find no-melt suet blocks where Extension Associate, Lancaster County brown creepers and more. What is bird seed is sold. suet? Suet is a solidified mixture of fats Do you enjoy feeding birds? I sure harvested from beef animals or sheep. If FOR MORE INFORMATION do, and my favorite seed mixes include you would like to make your own suet Nebraska Extension in Lancaster County has black-oil sunflower seeds and shelled for birds, check with your local butcher information about attracting and feeding nuts like peanuts. This mix results in or grocery meat counter for suet. You can birds at https://go.unl.edu/attracting-birds very little waste from uneaten seed and also purchase commercial no-melt suet fewer problems with nuisance birds like starlings and English house sparrows. MAKE YOUR OWN SUET CAKES Vicki Jedlicka, Nebraska Extension in Lancaster County Extension Nebraska Vicki Jedlicka, A recommended bird seed mixture 3 cups melted suet* (available consists of 50% black-oil sunflower at your meat counter or seeds, 25% millet and 25% cracked corn. butcher shop) 3 cups yellow cornmeal 1 cup chunky-style peanut One of the mixes recommended butter by specialists consists of 50% black-oil sunflower seed, 25% cracked corn and *Can you use lard instead of suet? 25% white millet. Cardinals and doves Lard is fat from pigs and can be will also eat safflower seed. -
Margarine.-Spreads.Pdf
MARGARINE & SPREADS The global margarine market has developed to include low- fat and low-salt spreads and products with added omega-3 fatty acids, plant sterols and certified oils, with a growing appeal to vegans searching for an alternative to butter OFI The global margarine/spread market is expected to grow with a single digit increase in CAGR between 2018 and 2028, according to a recent report by Persistence Market Research (PMR). Growth will be driven by consumer demand for food products high in nutritional value and low in fat and calorie content, and higher consumption in under-developed countries where margarine offers greater value for money Butter’s rival and multiple usages. Hippolyte Mège-Mouriès in 1869, who product called krona, made by churning a “The global market for margarine/spread responded to a challenge by Emperor blend of dairy cream and vegetable oils, is dominated by North America, which Napoleon III to create a butter substitute was introduced in Europe and, in 1982, a holds a significant market share, followed for the armed forces and lower classes. blend of cream and vegetable oils called by Europe and Asia-Pacific,” PMR says. The recipe was a mix of skimmed milk, Clover was introduced in the UK by the “North America is the largest consumer, water and animal fat. Milk Marketing Board. The vegetable oil especially due to the high consumption In 1871, Mège-Mouriès sold his patent and cream spread ‘I Can’t Believe It’s Not in food processing. Europe is the second to Dutch firm Jurgens. Jurgens realised Butter!’ was introduced into the USA in largest consumer. -
I Effect of Shortening Replacement with Oatrim on the Physical and Rheological Properties of Cakes
i Effect of Shortening Replacement with Oatrim on the Physical and Rheological Properties of Cakes Suyong Lee, Sanghoon Kim, and George E. Inglett ABSTRACT Cereal Chem. 82(2):120-124 Oatrim (oat -glucan amylodextrins) was evaluated as a fat substitute cakes were investigated during baking and correlated with the differential in a cake system. The physical and rheological properties of cakes scanning calorimetry results. The oscillatory shear storage moduli containing shortening replaced with 20, 40, and 60% by weight of Oatrim decreased upon initial heating, then increased due to starch gelatinization, were characterized. The increase in the specific gravity of the cakes and and finally reached a plateau value that varied based on the sample the decrease in the viscosity as more shortening was replaced with Oatrim composition. Moreover, increased replacement of shortening with Oatrini were correlated with the change in the cake volume. The number of air resulted in higher observed oscillatory shear storage moduli. The cakes bubbles present in the cake batters varied significantly: however, the size prepared with up to 20% by weight of Oatrim did not evidence significant of the observed bubbles did not change. The cakes containing more changes in softness (P < 0.01) and generally exhibited similar physical Oatrim displayed a higher starch gelatinization temperature due to the properties to the control cake. amylodextrins in the Oatrim. The dynamic rheological properties of the As one of the principal and essential nutritional components of Oatrim can he used in most foods as a powder or gel. In a diet, fat contributes pleasing flavor and texture to food products, previous study. -
CRISCO 48 OUNCE REGULAR SHORTENING Nutrition Facts
5150024234 - CRISCO 48 OUNCE REGULAR SHORTENING Crisco is an iconic brand and a trusted ingredient for making memorable, great tasting meals.Use Instead of Butter or Margarine; Excellent Source of ALA Omega-3 Fatty Acid50% Less Saturated Fat than ButterKosher Nutrition Facts Ingredients: Soybean Oil, Fully Hydrogenated Palm Oil, Partially Hydrogenated Palm And Soybean Oils, Serving Size 1 tbsp Mono- And Diglycerides, Tbhq And Citric Acid (Antioxidants). Amount Per Serving Calories 110 Calories from Fat 110 Product Specifications: Energy 110 GTIN 10051500242343 Case Net Weight 36.0000 LB Item UPC 5150024234 Case L,W,H 15.880 IN, 10.750 IN, % Daily Value* 11.970 IN Total Fat 12 g 18% Unit Size 12 / 48OZ Cube 1.18 CF Saturated Fat 3 g 15% Shelf Life 720 Days (minimum) Tie x High 10 x 3 Trans Fat 0 g Case Gross Weight 38.9000 LB Kosher Status Yes Cholesterol 0 mg 0% Sodium 0 mg 0% Preparation and Cooking: Total Carbohydrate 0 g 0% How To Substitute Crisco Shortening For Butter Or Margarine: 1 Cup Crisco Shortening Dietary Fiber 0 g 0% Plus 2 Tablespoons Water Equals 1 Cup Butter Or Margarine. Not Intended For Use As a Sugars 0 g Spread. Protein 0 g Serving Suggestions: How To Substitute Crisco Shortening For Butter Or Margarine: 1 Cup Crisco Shortening Vitamin A 0 % • Vitamin C 0 % Plus 2 Tablespoons Water Equals 1 Cup Butter Or Margarine. Not Intended For Use As a Spread. Calcium 0 % • Iron 0 % *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on Storage Information: your calorie needs. -
Getting Rid of Trans Fats in the US Diet: Policies, Incentives and Progress
Food Policy 33 (2008) 497–503 Contents lists available at ScienceDirect Food Policy journal homepage: www.elsevier.com/locate/foodpol Getting rid of trans fats in the US diet: Policies, incentives and progress Laurian J. Unnevehr *, Evelina Jagmanaite 326 Mumford Hall, 1301 West Gregory Drive, Urbana, IL 61802, United States article info abstract Article history: Artificial trans fats in foods increase chronic disease risk in the US population. Federal nutrition label reg- Accepted 14 May 2008 ulation enacted in 2003 requires mandatory disclosure of trans fat content on packaged foods. This action created incentives for the food industry to reduce trans fats both in response to consumer demand and through competition to maintain product reputation. Subsequent public actions include a ban on trans fat Keywords: use in New York city restaurants and lawsuits against food companies, which created further incentives Nutrition labeling to remove trans fats, especially in the food service industry. Industry has reformulated packaged foods Food service and found substitutes for restaurant fry oils and trans fats are disappearing from the US food supply. Mar- Food industry ket response extends throughout the supply chain, and has spurred research to alter oilseed crop char- Trans fats Supply chain acteristics. The widespread and relatively rapid industry response likely has improved the quality of US diets, and demonstrates the potential for policy actions to spur such improvements. Ó 2008 Elsevier Ltd. All rights reserved. Processed foods choices in the US food market display a remark- We begin by providing the background on how this ingredient able variety, which can mask certain underlying similarities in became a health and policy issue. -
Heating Olive Oil | the Olive Oil Source
Heating Olive Oil | The Olive Oil Source Search Log In / Register | Privacy Policy Checkout HOME STORE MAKING OLIVE OIL ENJOYING OLIVE OIL FACTS AND DEFINITIONS OLIVE PEOPLE OLIVE CHATTER Heating Olive Oil Heating Olive Oil and Smoke Point Myths about Cooking with Olive Oil HEATING OLIVE OIL AND SMOKE POINT One of the questions we are asked most often is what happens when olive oil is heated and/or used for frying. The important thing about cooking with any oil (olive or otherwise) is not to heat the oil over its smoke point (also referred to as smoking point). The smoke point refers to the temperature at which a cooking fat or oil begins to break down. The substance smokes or burns, and gives food an unpleasant taste. But what is the smoke point of olive oil? Depending on where you look for an answer, you may get vastly different ideas. Relationship between Smoke Point and Quality of Olive Oil The smoke point of oil varies with its quality. High quality extra virgin olive oils (with low free fatty acids) have a high smoke point. They are an excellent choice, but an expensive one. Mass produced, low quality olive oils have a much lower smoke point. At the Olive Oil Source, we believe that extra virgin olive oil smokes roughly between 400 and 365ºF (204 and 185ºC) depending on its free fatty acid content. Here is what the International Olive Oil Council (IOOC) has to say about frying food with olive oil: When heated, olive oil is the most stable fat, which means it stands up well to high frying temperatures.