Advances in Dietary Lipids and Human Health

374 Pages·2022·9.391 MB·English

by  Duo Li

ADVANCES IN DIETARY LIPIDS
AND HUMAN HEALTH

ADVANCES
IN DIETARY
LIPIDS
AND HUMAN
HEALTH
Editedby
D L
UO I
InstituteofNutritionandHealth,QingdaoUniversity,Qingdao,Shandong,China
DepartmentofFoodScienceandNutrition,ZhejiangUniversity,Hangzhou,Zhejiang,China
DepartmentofNutrition,DieteticsandFood,MonashUniversity,Melbourne,VIC,Australia
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Contributors
Maxine P. Bonham Department of Nutrition, Die- Varinderpal Dhillon Clinical and Health Sciences,
teticsandFood,SchoolofClinicalSciencesatMon- University of South Australia, Adelaide, SA,
ash Health, Faculty of Medicine Nursing and Australia
Health Sciences, Monash University, Clayton, MichaelFenech ClinicalandHealthSciences,Uni-
VIC,Australia versityofSouthAustralia,Adelaide,SA,Australia
Fang Cai School of Life Sciences, Guizhou Nor-
YuanqingFu LaboratoryofPrecisionNutritionand
mal University, Guiyang, China
Computational Medicine, School of Life Sciences,
Jane Pei-Chen Chang Department of Psychiatry WestlakeUniversity,Hangzhou,China
and Mind-Body Interface Laboratory (MBI-Lab),
Xiao-fei Guo Institute of Nutrition & Health;
China Medical University Hospital, Taichung,
SchoolofPublicHealth,QingdaoUniversity,Qing-
Taiwan; Department of Psychological Medicine,
dao,China
InstituteofPsychiatry,PsychologyandNeurosci-
CanxiaHe SchoolofMedicine,NingboUniversity,
ence, King’s College London, London, United
Ningbo,China
Kingdom; School of Medicine, College of Medi-
cine, China Medical University, Taichung, Wen-SenHe SchoolofFoodandBiologicalEngineer-
Taiwan ing,JiangsuUniversity,Zhenjiang,Jiangsu,China
Daniel Tzu-Li Chen Division of Neuroscience, Dhanushka Hettiarachchi School of Pharmacy,
GraduateInstituteofBiomedicalSciences,China Curtin Health Innovation Research Institute, Cur-
Medical University; Department of Psychiatry tinUniversity,Perth,WA,Australia
and Mind-Body Interface Laboratory XiangHu DepartmentofEndocrineandMetabolic
(MBI-Lab), China Medical University Hospital; Diseases,TheFirstAffiliatedHospitalofWenzhou
School of Chinese Medicine, College of Chinese MedicalUniversity;InstituteofLipidsMedicine&
Medicine, China Medical University, Taichung, School of Public Health and Management, Wen-
Taiwan zhouMedicalUniversity,Wenzhou,China
Jocelyn Chia-Yu Chen Department of Psychiatry XiaojieHu CollegeofLifeScience,LinyiUniversity,
and Mind-Body Interface Laboratory (MBI-Lab), Linyi,China
ChinaMedicalUniversityHospital;SchoolofChi-
Jian-Ying Huang Department of Food Science and
neseMedicine,CollegeofChineseMedicine,China
Technology, School of Food Science and Biotech-
MedicalUniversity,Taichung,Taiwan
nology, Zhejiang Gongshang University, Hang-
Zhen-YuChen SchoolofLifeSciences,TheChinese zhou,China
UniversityofHongKong,Shatin,NewTerritories,
Tao Huang Department of Epidemiology and
China
Biostatistics, School of Public Health, Peking
KatyaM.Clark Nutrition&Dietetics,CurtinSchool University; Key Laboratory of Molecular Cardio-
of Population Health, Curtin University, Bentley, vascular Sciences, Peking University, Ministry of
WA,Australia Education; Center for Intelligent Public Health,
Permal Deo Clinical and Health Sciences, Univer- Institute forArtificial Intelligence, PekingUniver-
sityofSouthAustralia,Adelaide,SA,Australia sity,Beijing,China
ix
x
Contributors
Catherine E. Huggins Department of Nutrition, Ce Qi Institute of Nutrition and Health, Qingdao
Dietetics and Food, School of Clinical Sciences at University,Qingdao,China
MonashHealth,FacultyofMedicineNursingand Yan Shi Institute of Nutrition and Health; Depart-
Health Sciences, Monash University, Clayton, ment of Nutrition and Food Hygiene, School of
VIC,Australia Public Health, Qingdao University, Qingdao,
Ling-ShenHung DepartmentofFoodScience,Col- China
legeofChemistryandFoodScience,YulinNormal AndrewJ.Sinclair DepartmentofNutrition,Dietet-
University,Yulin,Guangxi,China ics and Food, Monash University, Melbourne;
Anthony P. James Nutrition & Dietetics, Curtin Faculty of Health, Deakin University, Geelong,
School of Population Health, Curtin University, Australia
Bentley,WA,Australia AnishSingh InstituteofNutrition&Health,Qing-
Anura P. Jayasooriya Department of Basic Veteri- daoUniversity,Qingdao,China
nary Sciences, Faculty of Veterinary Medicine Kuan-Pin Su Division of Neuroscience, Graduate
andAnimalScience,UniversityofPeradeniya,Per- Institute of Biomedical Sciences, China Medical
adeniya,SriLanka University; Department of Psychiatry and Mind-
Min Jia Grain & Oil Engineering Lab, Institute of Body Interface Laboratory (MBI-Lab), China
Agro-food Science and Technology, Shangdong Medical University Hospital, Taichung, Taiwan;
AcademyofAgriculturalSciences,Jinan,China Department of Psychological Medicine, Institute
of Psychiatry, Psychology and Neuroscience,
Sarah D. Lee Department of Nutrition, Dietetics
King’sCollegeLondon,London,UnitedKingdom;
and Food, School of Clinical Sciences at Monash
School of Medicine, College of Medicine, China
Health, Faculty of Medicine Nursing and Health
MedicalUniversity,Taichung;DepressionCenter,
Sciences, Monash University, Clayton, VIC,
An-Nan Hospital, China Medical University,
Australia
Tainan,Taiwan
Duo Li Institute of Nutrition and Health, Qingdao
JinSun InstituteofNutritionandHealth,Qingdao
University, Qingdao, Shandong; Department of
University,Qingdao,China
Food Science and Nutrition, Zhejiang University,
Hangzhou,Zhejiang,China;DepartmentofNutri- Bruce Sunderland School of Pharmacy, Curtin
tion, Dietetics and Food, Monash University, Health Innovation Research Institute, Curtin Uni-
Melbourne,VIC,Australia versity,Perth,WA,Australia
Jiaomei Li Department of Nutrition and Food Jun Tang Laboratory of Precision Nutrition and
Hygiene, Zhejiang Chinese Medical University, Computational Medicine, School of Life Sciences,
Hangzhou,China WestlakeUniversity,Hangzhou,China
Kelei Li Institute of Nutrition and Health; Depart- Yunyi Tian School of Life Sciences, Westlake Uni-
mentofNutritionandFoodHygiene,SchoolofPub- versity,Hangzhou,China
licHealth,QingdaoUniversity,Qingdao,China YiWan DepartmentofFoodScienceandNutrition,
YandiLiu SchoolofPharmacy,CurtinHealthInno- ZhejiangUniversity,Hangzhou,China
vationResearchInstitute,CurtinUniversity,Perth, LingWang DepartmentofFoodMicrology,College
WA,Australia ofFoodScienceandTechnology,HuazhongAgri-
Wen-JunMa InstituteofNutrition&Health;School culturalUniversity,Wuhan,Hubei,China
of Public Health, Qingdao University, Qingdao, Xiang-Yang Wang Department of Food Science
China and Technology, School of Food Science and Bio-
Amal D. Premarathna School of Natural Sciences technology, Zhejiang Gongshang University,
andHealth,TallinnUniversity,Tallinn,Estonia Hangzhou,China
xi
Contributors
Li-LiXiu DepartmentofFoodScienceandTechnol- GaofengYuan DepartmentofFoodScience,College
ogy, School of Food Science and Biotechnology, ofFoodandMedicine,ZhejiangOceanUniversity,
ZhejiangGongshangUniversity,Hangzhou,China Zhoushan,China
Tongcheng Xu Grain& Oil EngineeringLab, Insti- Xiaohong Zhang School of Medicine, Ningbo Uni-
tute of Agro-food Science and Technology, Shang- versity,Ningbo,China
dongAcademyofAgriculturalSciences,Jinan,China Ju-Sheng Zheng School of Life Sciences, Westlake
Bo Yang Institute of Lipids Medicine & School of University,Hangzhou,China
PublicHealthandManagement,WenzhouMedical Zhenhuang Zhuang Department of Epidemiology
University,Wenzhou,China and Biostatistics, School of Public Health, Peking
Renqiang Yu Department of Neonatology, The University,Beijing,China
Affiliated Wuxi Maternity and Child Health Care Zuquan Zou Beilun District Center for Disease
Hospital of Nanjing Medical University, Wuxi, Control and Prevention, Ningbo, Zhejiang,
China China
C H A P T E R
1
Overview of dietary lipids and human
health
Duo Li
Institute ofNutritionand Health,Qingdao University, Qingdao,Shandong, China
Department of Food Science and Nutrition, Zhejiang University,Hangzhou,
Zhejiang, China
Department ofNutrition, Dieteticsand Food, MonashUniversity, Melbourne,
VIC, Australia
1.1 Introduction 1.2 Dietary lipids
In the past four decades, there has been Dietarylipidsareimportantsubstancesfound
extensive research on dietary lipids and infood.Theyplayamajorroleintaste,texture,
non-communicable diseases and their risk fac- color,andflavor.Inthehumanbody,theymain-
tors. This chapter systematically reviewed the taintheintegrityandfunctionofcellsandserve
effects of dietary fat intake on human health asenergystorage.Dietarylipidsareinsolublein
based on the results of meta-analysis of recent waterandsolubleinmanyorganicsolvents.This
randomized controlled trials or cohort studies. property of nonpolarity and hydrophobicity is
Meta-analysis combines the similar results of largely controlled by fatty acids. Most dietary
individual studies, enabling us to make full lipidsaremoleculesthatcontainorarederived
use of all information, and improves the accu- fromfattyacids.Thelipidinformationrequired
racyandpowerofintervention/treatmenteffect bythefooddatabaseforcalculatingenergycon-
evaluation(Moher,Liberati,Tetzlaff,&Altman, tent and comparison between foods includes
2009). Uncommon dietary lipids, lipids in food content and composition of total fat, fatty acids
with a very low content, such as trans-fatty (including saturates, cis- and trans-
acids, conjugated linoleic acids, furan fatty monounsaturates,n-6andn-3polyunsaturates),
acids, and monoacylglycerols, and andsterols.Fat-solublevitaminswillnotbedis-
manufactory-produced structured lipids are cussedinthisbook,eventhoughthesevitamins
notincluded inthe chapter andthe book. canbeclassifiedaslipids.
AdvancesinDietaryLipidsandHumanHealth 1 Copyright#2022ElsevierInc.Allrightsreserved.
https://doi.org/10.1016/B978-0-12-823914-8.00008-2
2
1. Overviewofdietarylipidsandhumanhealth
Dietarylipidscanbedividedintotwocatego- The main phosphosphingolipids are ceramides
ries:thenonpolarlipids(suchastriacylglycerol and sphingomyelins. Major sources of dietary
and cholesteryl esters) and the polar lipids phospholipids are soya, rapeseed, sunflower,
(amphiphilic, becausetheycontain bothhydro- eggs, milk, seafood, eggs,etc. (Fig. 1.1).
phobic and hydrophilic domains in the same Plant/vegetable seed oil and animal fat are
molecule, such as phospholipids). More than the most predominant dietary fat for human
95%ofdietarylipidsareacylglycerols,andtria- beings. Fatty acids are the functional group of
cylglycerol (TG) is most predominant one, in most dietary lipids. Natural dietary fatty acids
which the three hydroxyl groups of glycerol canbeclassifiedassaturated,monounsaturated
are esterified with one fatty acid. They contain fatty acids (MUFA), and polyunsaturated
fattyacidswithdifferentchain lengths andsat- fatty acids (PUFA). Animal fats are a major
uration levels. Vegetable oils, such as soybean source of saturated fatty acids, as well as coco-
and sunflower oil, are mainly composed of TG nutoilandcertaintropicalplantoilsuchaspalm
with unsaturated fatty acids, so they are liquid oil. Oleic acid (C18:1) is the most abundant
at room temperature. TG contains only satu- monounsaturatedfattyacidinthediet,andolive
rated fatty acids, such as tristearin, the main oil is probably the most well-known source of
component of beef fat, which is a white greasy C18:1.
solid at room temperature. Monoacylglycerols, PUFA has four families,that is,n-7, n-9, n-6,
diacyglycerols, and free fatty acids are present andn-3,derivedfromthefourparentfattyacids,
only in relatively minor amounts and occur palmitoleic acid (C16:1n-7), oleic acid (C18:1n-
largelyasmetabolicintermediatesinthebiosyn- 9), linoleic acid (C18:2n-6, LA), and a-linolenic
thesis and degradation of glycerol-containing acid (C18:3n-3, ALA). C18:2n-6 and C18:3n-3
lipids. are essential fatty acids for humans. C18:2n-6
All animal foods, including seafood, contain is the predominant PUFA in the global food
differentamountsofcholesterol,becauseallani- chain,whichiscommonlyfoundinplant/vege-
mal cells make cholesterol. The main dietary table seed oils. C18:3n-3 is less abundant than
sources of cholesterol include yolk and whole C18:2n-6, and is the predominant n-3 PUFA
egg, red meat, offal, seafood, and dairy prod- found in plant food and commonly found in
ucts.Humanbreastmilkalsocontainsgenerous some plant/vegetable oils such as flaxseed,
cholesterol. Cholesterol is synthesized by plant perilla, chia seed, canola, soybean, and walnut
cellsonlyasanintermediate(precursor)ofother oils. C18:3n-3 and C18:2n-6 can be converted
compounds, such as phytosterols. Therefore, in vivo to C20 and C22 long chain (LC) PUFA
thereislittleornocholesterolinplantfood.Veg- in humans (Li, 2015). Eicosapentaenoic acid
etable oil is a main source of dietary phytos- (C20:5n-3,EPA)isapredominantLCn-3PUFA
terols. The most common dietary phytosterols inmostfishandfish/marineoils,docosahexae-
are β-sitosterol, campesterol, stigmasterol, and noicacid(C22:6n-3,DHA)ismostabundantLC
stigmastanol. Phospholipids are divided into n-3 PUFA in tuna and tuna oil (Sinclair, Oon,
two main classes: glycerophospholipids and Lim,Li,&Mann,1998),whiledocosapentaenoic
phosphosphingolipids, depending on whether acid(C22:5n-3,DPA)isamajorLCn-3PUFAin
they contain a glycerol or a sphingosine back- certainseafoodsuchasabalone(Su,Antonas,&
bone. The main dietary glycerophospholipids Li,2004),leanmeat,andmeatproducts(Li,Ng,
are phosphatidylethanolamine (cephalin, PE), Mann,&Sinclair,1998).Stearidonicacid(18:4n-
phosphatidylcholine (lecithin, PC), phosphati- 3,SDA)isfoundinRibesberriesandBoragina-
dylserine (PS), and phosphatidylinositol (PI). ceae families (Li &Hu, 2011)(Fig. 1.2).