Richard E. McDonald - Food lipids and health

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title	:	Food Lipids and Health IFT Basic Symposium Series ; 11
author	:	McDonald, Richard E.
publisher	:	CRC Press
isbn10 | asin	:	0824797124
print isbn13	:	9780824797126
ebook isbn13	:	9780585157849
language	:	English
subject	Lipids in human nutrition--Congresses, Food--Lipid content--Congresses.
publication date	:	1996
lcc	:	QP751.F645 1996eb
ddc	:	612.3/97
subject	:	Lipids in human nutrition--Congresses, Food--Lipid content--Congresses.

Page aa Food Lipids and Health

Page ab ift Basic Symposium Series Edited by INSTITUTE OF FOOD TECHNOLOGISTS 221 N. LaSalle St. Chicago, Illinois 1. Foodborne Microorganisms and Their Toxins: Developing Methodology, edited by Merle D. Pierson and Norman J. Stern 2. Water Activity: Theory and Applications to Food, edited by Louis B. Rockland and Larry Beuchat 3. Nutrient Interactions, edited by C. E. Bodwell and John W. Erdman 4. Food Toxicology: A Perspective on the Relative Risks, edited by Steven L. Taylor and Richard A. Scanlan 5. Biotechnology and Food Process Engineering, edited by Henry G. Schwartzberg and M. A. Rao 6. Sensory Science Theory and Applications in Foods, edited by Harry T. Lawless and Barbara P. Klein 7. Physical Chemistry of Foods, edited by Henry G. Schwartzberg and Richard W. Hartel 8. Flavor Measurement, edited by Chi-Tang Ho and Charles H. Manley 9. Protein Functionality in Food Systems, edited by Navam S. Hettiarachchy and Gregory R. Ziegler 10. Bioseparation Processes in Foods, edited by Rakesh K. Singh and Syed S. H. Rizvi 11. Food Lipids and Health, edited by Richard E. McDonald and David B. Min

Page i Food Lipids and Health edited by Richard E. McDonald National Center for Food Safety and Technology Food and Drug Administration Summit-Argo, Illinois David B. Min Department of Food Science and Technology The Ohio State University Columbus, Ohio Marcel Dekker, Inc. New York Basel Hong Kong

Page ii Library of Congress Cataloging-in-Publication Data Food lipids and health/edited by Richard E. McDonald, David B. Min. p. cm.(IFT basic symposium; 11) Based on the 19th annual symposium. Includes index. ISBN: 0-8247-9712-4 (alk. paper) 1. Lipids in human nutritionCongresses. 2. FoodLipid contentCongresses. I. McDonald, Richard E. II. Min, David B. III. Series. QP751.F654 1996 612.3'97dc2096-18488 CIP The publisher offers discounts on this book when ordered in bulk quantities. For more information, write to Special Sales/Professional Marketing at the address below. This book is printed on acid-free paper. Copyright 1996 by Marcel Dekker, Inc. All Rights Reserved. Neither this book nor any part may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, microfilming, and recording, or by any information storage and retrieval system, without permission in writing from the publisher. Marcel Dekker, Inc. 270 Madison Avenue, New York, New York 10016 Current printing (last digit): 10 9 8 7 6 5 4 3 2 1 PRINTED IN THE UNITED STATES OF AMERICA

Page iii Preface The Institute of Food Technologists (IFT) and the International Union of Food Science and Technology (IUFoST) began sponsoring an annual basic symposium in 1976. Each year the IFT Basic Symposium Committee chooses a topic of major importance to the food industry, then facilitates a two-day symposium designed to present an in-depth fundamental treatise of a single subject. The primary emphasis of each symposium is to apply basic aspects and applications of fundamental ideas to the solution of a major problem. Internationally recognized speakers at the forefront of their specialties are invited to participate. The monographs that result from these annual symposia represent the only books sponsored by IFT. This book presents the Nineteenth Basic Symposium, Food Lipids and Health, held June 1 and 2, 1995, prior to the IFT Annual Meeting in Anaheim, California. This symposium brought together experts from the food industry, academia, and government agencies to discuss the latest developments in lipid chemistry and nutrition. There is a general consensus that fat intake should be controlled to help maintain an active and healthy lifestyle. However, the relationship of

Page iv dietary lipids to human health is a complicated issue that has sparked some controversy. Consumer health consciousness, concerns about cholesterol, and the types and content of dietary fat have resulted in a great deal of research. Several food products have been reformulated to increase unsaturated fat while reducing total fat content. However, these products are more susceptible to oxidation. In response to consumer surveys, low-fat and even no-fat products are being marketed to replace high-fat products. Some of these fat-reduced products have little resemblance to their high-fat counterparts since fat makes an important contribution to the desirable texture and flavor of many food products.

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