Fats in foods from health point of view
Authors:
Jiří Brát
Authors place of work:
Vím co jím a piju, o. p. s., Praha
Published in the journal:
AtheroRev 2018; 3(1): 7-14
Category:
Reviews
Summary
Fats play a significant role in terms of health. However, an average consumer does not understand a science behind them. There is a predominant tendency to avoid fats. The consumer does not know dietary guidelines regarding fat consumption and/or fatty acid composition of individual oils. There are plenty of myths surrounding oil and fat, some of them are demonizing industrial manufacturing processes. Partial hydrogenation of oils has been replaced by other technologies, but average consumer does not know them. Lack of education leads to the failure to choose the right fats for a certain purpose.
Key words:
fat and oils, fractionation, hydrogenation, interesterification, thermal changes of oils
Received:
18. 8. 2017
Accepted:
1. 9. 2017
Zdroje
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Štítky
Angiology Diabetology Internal medicine Cardiology General practitioner for adultsČlánok vyšiel v časopise
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