Dietary Lipids and Health

Abstract

Lipids are essential components of living organisms and support multiple biological and physiological functions in the human body. They serve as the structural building material of all membranes of cells and organelles. Lipids and their derivatives also serve as signaling molecules that facilitate a variety of physiological functions. In addition, lipids are recognized as important biomarkers of disease and are involved in several pathological conditions. Individual fatty acids can influence biological processes, such as membrane‐associated receptors and signal transduction systems, and ion channels. Recent literature also demonstrates a specific role of fatty acids in gene modulation and protein expression to influence risk of chronic disease. Polyunsaturated fatty acids (PUFAs) are the focus of substantial research interest in this area mainly because of their ability to be converted to various bioactive regulatory molecules, such as prostaglandins, leukotrienes, and thromboxanes. Arachidonic acid (AA, 20:4n‐6) and eicosapentaenoic acid (EPA, 20:5n‐3) are two major players in the regulation and production of these bioactive molecules. In addition, an absolute requirement of docosahexaenoic acid (DHA) is necessary for normal neural and retinal development in the infant and young child. Besides the study of these PUFA molecules, numerous animal and human studies also suggest that other dietary lipids, such as cholesterol and saturated fatty acids, increase serum cholesterol as well as LDL‐cholesterol concentrations. In summary, this chapter provides a contemporary understanding of food lipids in nutrition and health, especially the underlying cellular and molecular mechanisms of the actions of these bioactive dietary lipids.

Properties of sugar-snap cookies as influenced by lauric-based shortenings

“…Fat is one of the most important ingredients used in cookie manufacture, being the third largest component after flour and sugar, and is the most important contributor to the caloric value of cookies. High fat intake has been associated with cardiovascular disease, among other pathologies (Watkins et al, 2005). It has been reported that lauric acid decreases the total/HDL cholesterol ratio, due to a larger increase in HDL cholesterol (Mensink et al, 2003).…”

Natural CLA-Enriched Lamb Meat Fat Modifies Tissue Fatty Acid Profile and Increases n-3 HUFA Score in Obese Zucker Rats

“…However, the conversion rate of ALA to DHA is too low to be considered efficient from a nutritional point of view [23]. Therefore, there is a need to increase the intake of foods with n-3 PUFAs [24].…”