Abstract
Lowering the fat content of diets has been a major target for nutrition
education in developed countries in recent decades. Dietary fat causes two
concerns that are often tied together in foods and dishes. An ample amount of
fat in foods means that the energy density of the diet is high and this may
contribute to weight gain. Overweight and obesity are known as crucial risk
factors in developing several lifestyle-related diseases. Furthermore, the
quality of fat is also important. The saturated fat in our diet is a major
risk factor for heart diseases and has a negative impact on our blood lipid
levels. (50 refs.)
| Original language | English |
|---|---|
| Title of host publication | Improving the Fat Content of Foods |
| Editors | Christine Williams, Judith Buttriss |
| Place of Publication | Cambridge, UK |
| Publisher | Woodhead Publishing |
| Chapter | 10 |
| Pages | 236-251 |
| ISBN (Print) | 978-0-8493-9208-5 |
| DOIs | |
| Publication status | Published - 2006 |
| MoE publication type | D2 Article in professional manuals or guides or professional information systems or text book material |
