Dietary fatty acids and human health

By Christine M. Williams. 2000

665 citations recorded by the source corpus.

Subfields: Biochemistry, Endocrinology, Diabetes and Metabolism, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/63883832c20f008e8561a5604810e78f7ca5be54

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In Biochemistry

In Endocrinology, Diabetes and Metabolism

In Nutrition and Dietetics

Citations in the corpus

Nutritional Value of Fish: Lipids, Proteins, Vitamins, and Minerals (2018, background): “A too high intake of n-6 PUFA, is therefore associated with adverse effects on human health, as for example cardiovascular diseases, and diabetes as well as hypertension, depression, neurological dysfunction, and immune disorders (Connor, 2000; Williams, 2000).”
The effects of genetic groups, nutrition, finishing systems and gender of Brazilian cattle on carcass characteristics and beef composition and appearance: a review. (2009, background): “Researchers have focused on the type of PUFA and the balance in the diet between n-3 formed from linolenic acid (C18:3) and n-6 formed from linoleic acid (C18:2) (Williams, 2000).”
Goat's alpha-s1 casein genotype influences its milk fatty acid composition and delta-9 desaturation ratios (2006, background): “, cholesterol, short- and medium-chain saturated, branched, mono- and poly-unsaturated, cis and trans, conjugated FA) are potentially involved as positive or negative factors in the health of human consumers (Williams, 2000; Jensen, 2002).”
Increasing the concentrations of beneficial polyunsaturated fatty acids in milk produced by dairy cows in high-forage systems (2006, background): “, 12:0, 14:0 and 16:0) which account for the majority of SFA in milk fat have been implicated in increasing total and low density lipoprotein (LDL) cholesterol concentrations (Williams, 2000), although Clandinin et al.”
Effect of dietary fatty acids on incorporation of long chain polyunsaturated fatty acids and conjugated linoleic acid in lamb, beef and pork meat: a review (2004, background): “Besides the beneficial effects of PUFA for human health (see recent reviews ofC nnor, 2000; Williams, 2000), the conjugated linoleic acid (CLA) isomers, in particular c9t11CLA and t10c12CLA, have received much attention for their health promoting effects (see recent reviews ofJahreis et al., 2000;…”
Effects of fatty acids on meat quality: a review. (2004, background): “More recently, nutritionists have focussed on the type of PUFA and the balance in the diet between n-3 PUFA formed from a-linolenic acid (18:3) and n-6 PUFA formed from linoleic acid (18:2) (Williams, 2000).”
Diet-induced milk fat depression: Association with changes in milk fatty acid composition and fluidity of milk fat (2008, background): “FO contains the long-chain polyunsaturated fatty acids eicosapentaenoic acid (EPA; C20:5 n-3) and docosahexaenoic (DHA; C22:6 n-3), which are beneficial to human health (Williams, 2000).”
Modifying milk composition through forage (2006, background): “High-fat humen diets, especially those rich in saturated fats, are often claimed to have detrimental effects on cardiovascular disease risk factors such as blood low density lipoprotein (LDL) cholesterol (Ascherio et al., 1996; Williams, 2000).”
Diet, rumen biohydrogenation and nutritional quality of cow and goat milk fat (2007, background): “E ffe ct s of co nc en tr at e, p la nt oi ls ,e xt ru d ed oi ls ee d s an d vi ta m in E on go at d ai ry p er fo rm an ce s an d m ilk FA co m p os iti on (a d ap te d fr om [1 9, 25 ,1 83 –1 88 ]).”
Food-grade particles for emulsion stabilization (2016, background): “However, polyunsaturated fatty acids (PUFA) are highly susceptible to lipid oxidation and therefore the replacement of SAFAwith PUFA has been rather slow (Williams, 2000).”
A review of nutritional and physiological factors affecting goat milk lipid synthesis and lipolysis. (2003, background): “Milk fat content is high after parturition and then decreases during the major part of lactation in the goat (Chilliard et al., 1986; Sauvant et al., 1991 ) as in the cow (Jarrige et al., 1978).”