Fat Production and Consumption: Technologies and Nutritional Implications

333 Pages·1987·32.69 MB·English

by  Ralph T. Holman (auth.)

Fat Production
and Consumption
Technologies and
Nutritional Implications
NATO ASI Series
Advanced Science Institutes Series
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which aims at the dissemination of advanced scientific and technological knowledge,
with a view to strengthening links between scientific communities.
The senes IS published by an International board of publishers In conjunction with the
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Volume 131-Fat Production and Consumption:
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edited by C. Galli and E. Fedeli
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edited by Nuri Akkas
Volume 133-Membrane Receptors, Dynamics, and Energetics
edited by K. W. A. Wirtz
Series A: Life Sciences
Fat Production
and Consumption
Technologies and
Nutritional I mpl ications
Edited by
c.
Galli
Institute of Pharmacological Sciences
University of Milan
Milan, Italy
and
E. Fedeli
Experimental Station for the Industry of Oil and Fat
Milan, Italy
Plenum Press
New York and London
Published in cooperation with NATO Scientific Affairs Division
Proceedings of a NATO Advanced Research Workshop on
Advanced Technologies and Their Nutritional Implications in the
Production of Edible Fats,
held March 17-21, 1986,
in Selvino, Italy
Library of Congress Cataloging in Publication Data
NATO Advanced Research Workshop on Advanced Technologies and Their Nutri
tional Implications in the Production of Edible Fats (1986: Selvino, Italy)
Fat production and consumption.
(NATO ASI series. Series A, Life sciences; v. 131)
"Proceedings of a NATO Advanced Research Workshop on Advanced Tech
nologies and Their Nutritional Implications in the Production of Edible Fats, held
March 17-21, 1986, in Selvino, Italy"-T.p. verso.
"Published in cooperation with NATO Scientific Affairs Division."
Includes bibliographies and index.
1. Cardiovascular system-Diseases-Nutritional aspects-Congresses. 2.
Lipids in human nutrition-Congresses. 3. Nutritionally induced diseases-Con
gresses. 4. Oils and fats, Edible-Congresses. I. Galli, Claudio. II. Fedeli, E. III.
North Atlantic Treaty Organization. Scientific Affairs Division. IV. Title. V. Series.
[ONLM: 1. Dietary Fats-adverse effects-congresses. 2. Oiseases-etiology
congresses. 3. Fatty Acids-adverse effects-congresses. 4. Food Technology
congresses. 5. Nutrition-congresses. au 85 N277f 1986]
RC669.N275 1986 613.2'8 87-14124
ISBN 978-1-4615-9497-0 ISBN 978-1-4615-9495-6 (eBook)
DOI 10.1007/978-1-4615-9495-6
© 1987 Plenum Press, New York
Softcover reprint of the hardcover 1s t edition 1987
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All rights reserved
No part of this book may be reproduced, stored in a retrieval system, or transmitted
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recording, or otherwise, without written permission from the Publisher
PREFACE
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.
Industrial interventions play a major role in devising strategies
aimed to improve the nutritional properties of fat produced for human
consumption, with the goals of optimizing its fatty acid composition,
of enhancing its stability, and of controlling the processes leading
to formation of undesired (isomers) or noxious (peroxides) products.
Development, standardization and applications of technologies for
large scale preparations of edible fat with controlled chemical char
acteristics and adequate nutritional properties are, thus, essential.
Also, since in large areas of the world, inadequate dietary caloric
intake, especially in newborns and children, is still a major nutritional
problem, another important goal is to provide appropriate fats and
oils technologies.
For the above reasons, it appeared highly needed and timely to
bring together experts from both the fields of nutrition and fat tech
nology in order to develop an interdiscipl inary approach towards the
optimization of edible fat production for general and specialized
nutritional use.
v
This volume represents the Proceedings of a meeting devoted to
the analysis ana discussion of major nutritional and technological
aspects of edible fat production, held in Selvino, Italy, March 17-20,
1986, under the auspices of NATO as an Advanced Research Workshop,
with the participation of 70 specialists in the biochemistry and the
processing of fats and oils.
In addition to formal presentations there were two round table
discussions centering on the biochemistry and two round tables centering
on technology. The combined round tables at the end of the meeting
were held with the aim to prepare general recommendations, included
in this volume, concerning the technology and nutrition of edible
fats and oils, to be addressed to Associations, Organizations and
Institutions devoted to provide guide-lines for fat production and
consumption in human diets.
The editors feel that the general aims of the Workshop were fulfilled
and that the active involvement of the participants in the discussion
of the various topics at the meeting is a good indication of the great
interest for further research in these areas.
E. Fedeli
c. Galli
vi
CONTENTS
NUTRITION - General Effects
Conditions Influencing Essentiality of
Polyunsaturated Fatty Acids ..................................... .
R.T. Holman
Dietary Fats during Early Development ................................. 13
M.A. Crawford, W.Doyle and P.J.Drury
Cardiovascular System
The Significance of Dietary Fat for Metabolic Diseases
and Atherosclerosis in Particular ............................... 27
A.Menotti and F.Seccareccia
Dietary and Pharmacological Control of Human and
Experimental Hypercholesterolemia ................................ 37
A. Poli, E.Tremoli, C.Galli and R.Paoletti
Dietary Fatty Acids and Vascular Eicosanoids .......................... 43
C. Galli, C.Mosconi, L.Medini and E.Tremoli
Effects of Saturated and Polyunsaturated Fatty Acids on
Plasma Lipids, Platelets and the Vascular System ................ 53
S.H. Goodnight Jr., W.E.Connor and D.R. I 1 1 ingworth
Thrombosis
Dietary Fatty Acids and Thrombosis .................................... 63
A. Nord¢y
Unexpected Effects of Dietary Palm Oil on Arterial
Thrombosis (Rat) and Atherosclerosis (Rabbit)
Comparison with Other Vegetable Oils and Fish Oil ............... 69
G. Hornstra, A.A.H.M.Hennissen, D.T.S.Tan and R.Kalafusz
Dietary Fatty Acids and Platelet Composition and
Function in Human Studies ....................................... 83
S. Renaud
Comparative Evaluation of Olive Oil and of Corn Oil
in the Prevention of Atherosclerosis ............................ 93
C.R.Sirtori and C.Manzoni
Selected Fatty Acids
Minor Fatty Acids of the N-6 Sereis and Platelets 107
M. Lagarde, E.Vericel, M.Guichardant, S.Durbin and M.Dechavanne
Fats from Marine Animals in Human Nutrition .......................... 113
J. Dyerberg
n-3 Fatty Acids and the Eicosanoid System ............................ 123
P.e. Weber
Effect of Eicosapentanoic Acid on Leukotriene B Formation
by Human Neutrophils and the Relevance to Inflammation ......... 131
J.A.Salmon and T.Terano
Minor Components
A Biological Antioxidant Function for Vitamin E
Electron Shuttling for a Membrane-Bound
"Free Radical Reductase" ....................................... 145
P.B. McCay, E.K.Lai, G.Brueggenmann and S.R.Powell
Biological Effects of Trans Fatty Acids ......................... ..... 157
J.L. Zevenbergen
TECHNOLOGY
Agriculture-Industry Relationship .................................... 169
G.Bonaga and U.Pallotta
The Impact of Conventional Technologies on the Chemical
Composition of Fats ............................................ 185
E. Fedeli
Hydrogenation of Edible Oils ......................................... 201
T.L. Mounts
Margarine Production In the U.S.A. and Its Nutritional
Contribution to Man's Diet ..................................... 215
A. Moustafa
Non-Conventional Hydrogenation of Fat ................................ 227
M. Rossi
VIII
Fats of Tropical Origin .............................................. 237
J. Graille
The Impact of Non-Conventional Technologies on the
Chemical Composition of Fats ................................... 245
E. Fedel i
Recent Developments in the Technologies of Plant Breeding
for Oi lseed Improvement ........................................ 251
G. Rtlbbelen
Production of Fats of Particular
Biological Significance ........................................ 259
J.-P. Helme
Auto-oxidation Process ............................................... 269
G. Lercker
By-Products Formed in Heated Fats .................................... 281
W.W. Nawar
Residues and Contaminants in Edible Fats and Oils .................... 291
A. Prevot
Complex Natural Phospholipid Blends .................................. 305
H. Traitler and A. Nikiforov
Recommedations from the Advanced NATO Workshop 317
Contributors ...................................................... '. 325
Index ................................................................ 327
ix
CONDITIONS INFLUENCING ESSENTIALITY OF POLYUNSATURATED FATTY ACIDS
Ral ph T. Hol man
Hormel Institute
University of Minnesota
Austin, MN 55912
STRUCTURES REQUIRED FOR ESSENTIALITY
The polyunsaturated fatty acids were shown to have special nutri
tional value in studies by Burr and Burr, who found that dietary fats
contain an essential growth-promoting factor not due to fat-soluble
vitamins, but which occurs in the fatty acid fraction. They demonstrated
that linoleic acid, and perhaps linolenic acid, had this activity 1. By
the criteria of growth and dermatitis, linoleic acid was found to be more
active than linolenic aCid, and the essentiality of linolenic acid was
not seriously considered. Only recently has the evidence come forth to
indicate that linolenic acid is essential for other functions.
Linoleic acid was shown to be the precursor of a tetraenoic aCid2,
the conversion of linoleic acid to arachidonic acid was shown3, and the
preferred pathway is via a-linolenic acid4. Linoleic acid is converted
by 6-desaturation, elongation to C 0' 5-desaturation, elongation to C 2'
and 4-desaturation to a series of ~onger chain, more highly unsaturated
polyunsaturated fatty acids (PUFA), all having the same 6-carbon terminal
structure (w6). Linolenic acid is similarly converted through the same
steps to a series of PUFA with a 3-carbon terminal structure, to consti
tute the w3 family of PUFA. These two families of PUFA are known to have
functions related to their occurrence in the essential structural lipids
in biologically active membranes, and to their conversion by enzymatic
oxidation reactions to highly biologically-active prostaglandins, prosta
cyclins, thromboxanes, leukotrienes and other active products of oxida
tion. These substances are all essential regulators of metabolism. The
metabolism of the two families of essential PUFA is shown in Figure 1,
with that of oleic acid.
Oleic acid (9-18:1 or 18:1(9) can be desaturated and chain-elongated
by the same series of reactions to form a series of w9 PUFA3. This
family of PUFA is normally present as minor components in animal tissue
lipids, but when dietary supply of essential fatty acids (EFA) is low,
these nonessential w9 PUFA increase in proportion, and may become major
components in overt EFA deficiency. The 20:3w9 is thus a very useful
indica tor of the severity of EFA deficiency. Palmitoleic acid also
undergoes the same series of reactions to produce a family of w7 PUFA,
which are of lower abundance. Because these metabolic sequences are
performed by the same enzymatic systems, the several substrates are
C. Galli et al. (eds.), Fat Production and Consumption
© Plenum Press, New York 1987