Dietary Patterns, Food Chemistry and Human Health
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Beschreibung
This brief discusses the influence of modern food production on dietary patterns and chronic diseases. In four concise chapters the authors explore different aspects of this topical issue. Chapter one highlights the importance of advanced glycation end products in food and describes how high levels of these complex molecules can lead to an increase in chronic diseases. Chapter two addresses the role of carbohydrates in inexpensive and tasty foods, while chapter three outlines how vegetable fats, notably palm oil, are used in selected industrial foods and explores their relation to hyper-palatability and other health issues. Lastly, the fourth chapter discusses the increasing demand for high-protein foods and the concomitant availability of vegan products. This brief is of interest to researchers in food production, food hygiene and public health, but is also relevant for certification bodies and specialists in the food industry.
Connects dietary patterns to chronic diseases Describes how vegetable fats are used in the food industry Explores the increasing availability of vegan products
Autor*in
Suresh D. Sharma
Themen in »Dietary Patterns, Food Chemistry and Human Health«
Added Fat Added Sugars Advanced Glycation End Food Tax Policy Dietary Pattern Protein Source Vegan Food Vegetable Oil Oxidative Stress Inflammation carbohydrate chemistry