Overview
- Editors:
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C. Galli
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Institute of Pharmacological Sciences, University of Milan, Milan, Italy
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E. Fedeli
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Experimental Station for the Industry of Oil and Fat, Milan, Italy
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Table of contents (30 chapters)
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Nutrition — General Effects
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- M. A. Crwaford, W. Doyle, P. J. Drury
Pages 13-26
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Cardiovascular System
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- Alessandro Menotti, Fulvia Seccareccia
Pages 27-36
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- Andrea Poli, Elena Tremoli, Claudio Galli, Rodolfo Paoletti
Pages 37-41
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- C. Galli, C. Mosconi, L. Medini, E. Tremoli
Pages 43-51
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- Scott H. Goodnight Jr., William E. Connor, D. Roger Illingworth
Pages 53-61
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Thrombosis
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- G. Hornstra, A. A. H. M. Hennissen, D. T. S. Tan, R. Kalafusz
Pages 69-82
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- Cesare R. Sirtori, Cristina Manzoni
Pages 93-105
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Selected Fatty Acids
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- M. Lagarde, E. Vericel, M. Guichardant, S. Durbin, M. Dechavanne
Pages 107-111
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- John A. Salmon, Takashi Terano
Pages 131-144
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Minor Components
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- Paul B. McCay, Edward K. Lai, Gemma Brueggemann, Saul R. Powell
Pages 145-156
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Technology
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- Giorgio Bonaga, Umberto Pallotta
Pages 169-183
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About this book
Among the major components of human diet, edible fats and oils are typically produced through various forms of technological manipulation of naturally available starting material. It is also generally recognized that dietary fat, namely the type and amount, playa significant role in modulating the health stat~s of large population groups in econ omically advanced countries, and that, more specifically, the onset and progression of a number of diseases of wide incidence and large socio-economical relevance, such as hyperlipidaemias, diabetes, hyper tension, are significantly affected by dietary fats. Associations operating in public health preventive programs and clinical associations in affluent countries have recommended changes of dietary habits and especially of fat consumption in the whole community. Among the parameters to be modified of special relevance are the re duction of total fat, of saturated fatty acids and cholesterol intake and to increase the amount of unsaturated fatty acids. It is, however, becoming more and more evident that each member of the complex fatty acid moiety of our diet may playa different role from a nutritional point of view. This is particularly true for the highly unsaturated compounds belonging to the two metabolic series n-6 and n-3, contained in high concentrations in vegetable oils and in lipids from marine animals respectively, as well as for oleic acid, contained in high concentrations in olive oil.
Editors and Affiliations
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Institute of Pharmacological Sciences, University of Milan, Milan, Italy
C. Galli
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Experimental Station for the Industry of Oil and Fat, Milan, Italy
E. Fedeli
