.../value – This is the first study to estimate the consumption of OLs in the US population and its link to adiposity and glucose tolerance. Meera Penumetcha can be contacted at: mpamma1225@gmail.com © Emerald Group Publishing Limited 2014 Fats Metabolic diseases Dietary...

... with the sardine oil and control groups. Aicha Benyahia‐Mostefaoui can be contacted at: benyahia.mostefaoui@gmail.com © Emerald Group Publishing Limited 2013 Nutrition Antioxidants Benefits Fats Milk Cow milk lipids were obtained from fresh dairy obtained from a local market...

... and presence of diabetes. Obesity and hypertension were seen in 54.1 and 15.8 percent subjects, respectively. About 24 percent families used hydrogenated vegetable oil (vanaspati) for cooking purposes. Butter and ghee rich in saturated fats were regularly used by most families. Practical implications Poor...

...Carolina Tavares; Ana Paula Geraldo; Jamile Ramos; Maria Elisabeth Pinto e Silva Purpose The purpose of this study was to reduce the ED of sweet preparations through calorie reduction by replacing sucrose, reducing fat, and increasing the amount of dietary fiber. Design/methodology/approach...

... was reduced by substitution and/or reduction of fat and sugar. Design/methodology/approach The preparations served most frequently by a food service were identified and described using datasheets. Nutritional assessment of the preparations was performed while the ED was estimated by the ratio of energy...

...Alison M. Kane; Ruthann B. Swanson; Brenda G. Lyon; Elizabeth M. Savage Purpose Staling, the progressive non‐microbial deterioration of quality, is influenced by baked product fat, sugar and moisture levels. Although 50 percent sugar replacement with an acesulfame‐K‐dextrose blend, and/or 50...

... ranged from 4.2 to 6.8. Supplementing teent in the diets of experimental subjects decreased this ratio significantly by 12.76 percent. Rajni Goyal can be contacted at: shubhi_rgoyal@yahoo.co.in © Emerald Group Publishing Limited 2010 Fats Heart diseases Diet Fungi Personal...

... of this paper is to compare the effects of low‐fat and low‐GI diets on weight loss, liver function and CVD risk factors. Design/methodology/approach In total, 18 overweight/obese females were randomly assigned to eight weeks of either isocalorie (1,200 kcal day) low‐fat (<20 per cent energy intake as fat...

...Hamid Reza Zakeri; Asal Ataie Jafari; Mohammad Rajabi; Saeed Hosseini Purpose Reducing fat intake or inhibiting fat absorption is a useful solution for blood lipid reduction. It is shown that there are some proteins in wheat germ with pancreatic lipase inhibiting properties that have hypolipidemic...

... 136 to 494 kcal/100 g in sweets and 148‐603 kcal/100 g in snacks. TFA content of sweets varies from 0.3 to 17.7 g/100 g and snacks from 0.1 to 19.8 g/100 g. This translates into 1.9‐53.0 fat energy per cent in sweets and 1.8‐52.0 fat energy per cent in snacks. Research limitations/implications...

...B.S. Gowri; Khyrunnisa Begum; G. Saraswathi; Jamuna Prakash Purpose The purpose of this paper is to investigate the effect of incorporation of selected additives on fat uptake and sensory quality of two traditional deep fried snacks. Design/methodology/approach A wheat‐based snack Diamond...

... various food outlets in Manama city, the capital of Bahrain. Proximate composition was determined by measuring the moisture, ash, fat, protein (N × 6.25), crude fiber, and carbohydrate content. The elements Ca, Mg, Na, Fe, Zn, Cu, and Mn were measured using the flame system, while fatty acids...

... to determine the cholesterol/saturated fat index (CSI) levels of some Japanese dishes using the following equation, developed to calculate the ratio between cholesterol and dietary saturated fatty acids: CSI=(1.01 × saturated fatty acids in g)+(0.05 × cholesterol in mg). Design/methodology/approach Fifteen...

..., that are required as essential cofactors without which the body’s own antioxidant system cannot function. Behaviour Nutrition Minerals Fats Acids Vitamins ...

... and during the washout period. Microbiology Infants Fats Acids Recent research on infants, preschool children, young adolescents and adults have shown that it is not the absolute content of minerals in food supplements and intake that determines the mineral status but rather...

... of sources such as vegetable/rapeseed oil, chicken, beef, sweet potato and walnuts (to name but a few). Another alternative is eating processed foods – such as margarine, fat spreads and salad dressings – that have been enriched with Omega‐3 or taking fish oil supplements. Modern processing technology means...