Selecting healthy edible oil in the Indian context

Manchanda, S.C.; Passi, Santosh Jain

doi:10.1016/j.ihj.2016.05.004

Cited by 31 publications

(23 citation statements)

References 21 publications

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“…The control rusk (100 g) had 1.2 g trans fat, while the rusk with 20% PDCF + AM did not contain trans fat. Manchanda () recommended the utilisation of coconut oil since the short and medium chain saturated fatty acids did not show any adverse health effects. Thus, the rusk prepared with the incorporation of PDCF has healthier fatty acid profile compared to control rusks.…”

Section: Resultsmentioning

confidence: 99%

Effect of partially defatted coconut flour on the rheological, physico‐sensory characteristics and fatty acid profile of no‐added fat rusk

Chandrashekar

Jeyarani

Indrani

2019

Int J of Food Sci Tech

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Partially defatted coconut flour (PDCF) as a source of medium chain fatty acids was selected to replace fat in rusk formulation. Effect of replacement of wheat flour with PDCF (10%, 20% and 30%) on quality characteristics of rusk was studied. Increasing PDCF from 0% to 30% decreased farinograph water absorption, amylograph peak viscosity and overall quality score (52.5 to 19.5) of rusk. Use of additive mix, AM (4% dry gluten powder + 0.002% fungal a-amylase) to 20% PDCF, increased the farinograph dough stability, strength of the paste during heating and overall quality score (39.5 to 50.5). The rusk with 20% PDCF + AM was stable up to 30 days, had 1.6, 5.5 times higher protein and dietary fibre contents as compared to control rusk respectively. The fat in the rusk had zero trans fatty acids and contained 66.2% medium chain fatty acids with lauric acid as a major fatty acid.

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Section: Resultsmentioning

confidence: 99%

Effect of partially defatted coconut flour on the rheological, physico‐sensory characteristics and fatty acid profile of no‐added fat rusk

Chandrashekar

Jeyarani

Indrani

2019

Int J of Food Sci Tech

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“…Content of SAFA was obtained from standardized charts and compared in both groups. [ 26 ] In the case group 47 out of 235 people have a habit of nocturnal eating whereas in the control group 30 out of 185 individuals have a habit of nocturnal eating (OR = 1.291, 95% CL, 0.779–2.141). In the case group Reclining time (afternoon) is <1 h in 111 people and is more than 1 h in 124 people.…”

Section: R Esultsmentioning

confidence: 99%

A case–control study on food frequency and meal pattern distribution in coronary artery disease patients attending tertiary care teaching hospitals

Agrawal

Upadhyay

Shukla

2020

Indian J Community Med

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Context: Coronary artery disease (CAD) is the blockage of coronary arteries, usually consequent to atherosclerosis. CAD is a lifestyle disease with an increasing disease burden in society. Evaluation of risk factors for CAD is crucial for its prevention. Lifestyle components like calorie consumption chronology, saturated fatty acid (SAFA) intake, reclining time, nocturnal eating and intermittent fasting were considered. Aims: To correlate calorie distribution, SAFA intake, reclining time, nocturnal eating and intermittent fasting with occurrence of CAD. Study Design/Materials and Methods: A case-control study consisting of 235 cases and 185 controls. Questionnaire was self-designed according to NIN guidelines. Study was ICMR funded and data analysis was done using Microsoft Excel and IBM SPSS. Results: Across case and control groups, total calorie consumption difference was insignificant ( P = 0.42). Calories consumed in breakfast slot ( P = 0.001) and dinner slot ( P = 0.003) were significantly different possibly due to discrepancy among circadian variation in insulin sensitivity and calorie consumption distribution. Reclining time <1 h in afternoon (odds ratio [OR] = 2.24, 95%, 1.481–3.356) and night (OR = 2.05, 95% confidence limit [CL], 1.233–3.410), SAFA consumption (OR = 2.006, 95% CL, 1.214–3.316), intermittent fasting (OR = 1.748, 95% CL, 0.997–3.067) and nocturnal eating (OR = 1.291, 95% CL, 0.779–-2.141) are potential risk factors. Conclusions: Calorie consumption chronology, SAFA intake, Reclining time, Nocturnal eating and intermittent fasting emerged as significant risk factors.

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“…Mustard and rapeseed oils-due to their favorable LA/ALA ratio, low SFA, and high MUFA content along with their relative stability during cooking-can be a preferred choice, particularly mustard oil in its unrefined (cold-pressed) form. In fact, epidemiologic studies among Indians do suggest that mustard oil consumption can reduce the risk of CHD (Manchanda and Passi, 2016) Reduces diabetic hazards: Some researches indicate that the presence of trans fat is the major cause of insulin failure and high oxidation of fat. The use of high amount trans fat increases the blood sugar level which increases the chance of diabetic hazards, but the absence of trans fat can raise the insulin levels in our blood, which is helpful to control the blood sugar level and reduces the chances of diabetes but, the elaidic acid and vitamin E very protective measure for insulin.…”

Section: Health Benefits Of Mustard Oilmentioning

confidence: 99%

Medicinal Qualities of Mustard Oil and Its Role in Human Health against Chronic Diseases: A Review

Kaur

Sharma

Rani

et al. 2019

AJDFR

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Fats in its saturated and unsaturated form play an important role in our daily diet. Its overconsumption in either form can be lethal to our body. For example excess of cholesterol, saturated and tram's fat can lead to chronic diseases such as cancer, heart attack, diabetes. Looking into the chemical composition of mustard oil with other edible vegetable oil, this review highlights the health benefits of mustard oil for its medicinal utility like anticarcinogenic property which prevents cancers formation in body, reduces body temperature, antifungal and antibacterial property to treat skin diseases, good appetizer and body toner Further, reduces the adhesive impulses in blood platelets which is helpful to minimize the risk of a heart failure, prevent children's from asthma, allergic cold, and asthmatic eczema, protect eyes and throat irritation and strengthen our RBC by decreases cholesterol and improves RBC membrane structure. Above all, it also adds aroma and flavor increasing the palatability of food thereby increase the oil economy.

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Selecting healthy edible oil in the Indian context

Cited by 31 publications

References 21 publications

Effect of partially defatted coconut flour on the rheological, physico‐sensory characteristics and fatty acid profile of no‐added fat rusk

Effect of partially defatted coconut flour on the rheological, physico‐sensory characteristics and fatty acid profile of no‐added fat rusk

A case–control study on food frequency and meal pattern distribution in coronary artery disease patients attending tertiary care teaching hospitals

Medicinal Qualities of Mustard Oil and Its Role in Human Health against Chronic Diseases: A Review

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