Fats and oils in human nutrition : report of a joint expert consultation
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Bibliographic Information
Fats and oils in human nutrition : report of a joint expert consultation
（FAO food and nutrition paper, 57）
FAO, 1994
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Description and Table of Contents
Description
Expert consultations are covened by the Food and Agriculture Organization and the World Health Organization to provide advice on nutrition. This report reviews recent scientific information on this topic and presents the recommendations of a consultation held in Rome in 1993. Key factors that may influence consumption, health, food production and processing, food marketing and nutrition education are discussed. Included are recommendations about desirable minimum and maximum intakes of fats, maternal and infant nutrition, and essential fatty acids.
Table of Contents
- Participants
- reviewers and contributors
- general conclusions and recommendations of the consultation
- composition of dietary fat
- aspects of fat digestion amd metabolism
- global trends in the availability of edible fats and oils
- processing and refining edible oils
- selected uses of fats and oils in food
- lipids in early development
- health, obesity and energy values of dietary fat
- coronary heart disease and lipoproteins
- isomeric fatty acids
- cancer and dietary fat
- dietary fat and immune response
- dietary fat, hypertension and stroke
- non-gylceride constituents of fat
- nutrition labelling.
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