UID:
edocfu_9958058470202883
Umfang:
1 online resource (253 p.)
ISBN:
3-318-00310-7
Serie:
World review of nutrition and dietetics ;
Inhalt:
This unique publication for the first time brings together scientists from academia, government and industry to discuss the role of omega-3 fatty acids in health, the need to reintroduce them into the food supply, the methods by which this can be accomplished and the state of research. With the domestication of animals, there has been a change in animal feeds, which in turn transformed the composition of meats, particularly the content of essential fatty acids. Changes similar to those in meats have occurred in the composition of eggs, poultry and in fish from aquaculture. Up-to-date reviews on the role of omega-3 fatty acids in health, cardiovascular disease, bone remodeling relative to osteoporosis and in patients with retinitis pigmentosa emphasize the need for a balance of omega-6 and omega-3 fatty acids in the food supply. The reintroduction of omega-3 fatty acids into food products is discussed, and the methods involved in their production as well as their metabolic effects on human beings and companion animals are outlined. Overall, the papers presented indicate the necessity to establish recommended daily intakes for both omega-6 and omega-3 fatty acids. Furthermore, there is a need to redefine food safety; changes in food composition must also be taken into consideration. This unique publication is a valuable source for physicians, nutritionists, dietitians, veterinarians and agriculturalists, as well as for all those concerned with aspects of food production, food technology, food policy and consumer issues.
Anmerkung:
Description based upon print version of record.
,
""Contents""; ""Conference Organization""; ""Preface""; ""Overview of Evolutionary Aspects of x3 Fatty Acids in the Diet""; ""Dietary Intake of Long-Chain Polyunsaturated Fatty Acids during the Paleolithic""; ""x3 Fatty Acids and Cardiovascular Disease""; ""Regulatory Effects of Polyunsaturates on Bone Modeling and Cartilage Function""; ""x3 Fatty Acid Status in Patients with Retinitis pigmentosa""; ""Production of Docosahexaenoic Acid from Microalgae and Its Benefits for Use in Animal Feeds""
,
""Production of Docosahexaenoic Acid-Enriched Poultry Eggs and Meat Using an Algae-Based Feed Ingredient""""Designer Eggs and Their Nutritional and Functional Significance""; ""Poultry-Based Alternatives for Enhancing the x3 Fatty Acid Content of American Diets""; ""Single Cell Oil Sources of Docosahexaenoic Acid: Clinical Studies""; ""x3-Enriched Pork""; ""Enrichment of Beef with x3 Fatty Acids""; ""Docosahexaenoic Acid-EnrichedMilk""; ""x3 Products: From Research to Retail""; ""Utilization of x3 Fatty Acids in Companion Animal Nutrition""
,
""Metabolism of a-Linolenic Acid from Flaxseed in Dogs""""Global Food Fortification Perspectives of Long-Chain x3 Fatty Acids""; ""Regulatory Aspects of x3 Fatty Acid Labelling in Canada""; ""x3 Fatty Acids � An Australian Perspective""; ""Redefining Dietary Reference Values and Food Safety""; ""Author Index""; ""Subject Index""
,
English
Weitere Ausg.:
ISBN 3-8055-6694-8
Sprache:
Englisch
