Socio-economic dynamics and innovative technologies affecting health-related lipid content in diets: Implications on global food and nutrition security

Nantapo, Carlos Wyson Tawanda; Muchenje, Voster; Nkukwana, T.T.; Hugo, A.; Descalzo, Adriana María; Grigioni, G.; Hoffman, Louwrens C.

doi:10.1016/j.foodres.2015.05.033

Cited by 37 publications

(20 citation statements)

References 75 publications

(141 reference statements)

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“…Cox value, corrected Cox (Ccox) value, and atherogenicity (AI) and thrombogenicity indices (TI) were calculated according to the equations –, respectively.

C o x v a l u e = [(C 18 : 1 %) + 10.3 (18 : 2 %) + 1.6 (C 18 : 3 %)] / 100

C o x v a l u e = 245.4 {true(normalC normalo normalx normalv normala normall normalu normale true)}^{- 2.346}

A I = true[(4 C 14 : 0 %) + true(normalC 16 : 0 % true) + (C 18 : 0 %) true] / [{M U F A + P U F A}_{ω 6} + {P U F A}_{ω 3}]

T I = true[(C 14 : 0 %) + true(normalC 16 : 0 % true) + (C 18 : 0 %) true] / [0.5

…”

Section: Methodsmentioning

confidence: 99%

“…Salutary properties of unsaturated fatty acids lead to the constitution of some health‐related measures, such as atherogenicity (AI) and thrombogenicity (TI) indices, which both represent the relationship between the summation of main saturated and unsaturated fatty acids. They show the probability of occurring coronary diseases through the fatty acid composition found in edible oils . However, incorporation of highly unsaturated fatty acids, especially ω 3 ones, which are considered to possess many therapeutic potentials as well, makes the composition markedly unstable to oxidation .…”

Section: Introductionmentioning

confidence: 99%

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Quantitative Indices of the Oxidizability of Fatty Acid Compositions

Nosratpour

Farhoosh

Sharif

2017

Euro J Lipid Sci & Tech

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The correlation between a wide range of fatty acid composition indices, resulted from different groups of purified edible oils and their binary blends, and two quantitative criteria of primary (induction period of hydroperoxide formation at 60 °C) and secondary (oxidative stability index, OSI, at 100 °C) oxidations was evaluated. On the basis of highly correlated linear regression models, a corrected form of calculated oxidizability index and the content of saturated fatty acids, SFA, were jointly found to be appropriate indices of primary oxidative stability of all vegetable oils whereas the ratio between palmitic and linoleic acids was mainly considered to show their secondary oxidative stability. As for the oils containing fish oil (FO), a combination of SFA/(C18:4 + C20:4 + C20:5 + C22:6), and monounsaturated fatty acids/(C18:2 + C18:3) ratios was used to represent the primary and secondary oxidative stabilities. Among the oils containing vegetable oils and even fish oil, canola oil, and its blends had the best fatty acid composition from a health point of view. Practical Application: Since edible oils have a vast diversity in fatty acid compositions of very different oxidative stability, prediction of oxidizability based on fatty acid compositions has become too complicated. Considering primary and secondary oxidation products over the course of lipid oxidation, the present study simplifies the prediction of the oxidative stability of fatty acid compositions by introducing four predictive linear regression models for vegetable and fish oils. Oxidative stability of five different edible oils and their binary blends are determined through the induction period (IP) of hydroperoxide formation and the oxidative stability index (OSI) at 60 and 100 °C, respectively. Considering a range of linear regression models between fatty acid composition indices and the oxidative stability quantities, IP and OSI, four linear regression models of highest correlation were obtained to simplify the prediction of oxidizability of diverse fatty acid compositions.

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“…Cox value, corrected Cox (Ccox) value, and atherogenicity (AI) and thrombogenicity indices (TI) were calculated according to the equations –, respectively.

C o x v a l u e = [(C 18 : 1 %) + 10.3 (18 : 2 %) + 1.6 (C 18 : 3 %)] / 100

C o x v a l u e = 245.4 {true(normalC normalo normalx normalv normala normall normalu normale true)}^{- 2.346}

A I = true[(4 C 14 : 0 %) + true(normalC 16 : 0 % true) + (C 18 : 0 %) true] / [{M U F A + P U F A}_{ω 6} + {P U F A}_{ω 3}]

T I = true[(C 14 : 0 %) + true(normalC 16 : 0 % true) + (C 18 : 0 %) true] / [0.5

…”

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Quantitative Indices of the Oxidizability of Fatty Acid Compositions

Nosratpour

Farhoosh

Sharif

2017

Euro J Lipid Sci & Tech

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“…In the past two decades, links between intake of trans fatty acids (FA) and saturated FA with heart disease have led to recommendations to limit their consumption in foods, including beef Nantapo et al, 2015;Vahmani et al, 2015). Recently, growing consumer interest in healthy diets has triggered research to enrich beef with polyunsaturated fatty acids (PUFA) and biohydrogenation products (BHP), particularly rumenic acid (cis 9, trans 11-18:2) and its precursor vaccenic acid (trans 11-18:1; Mapiye et al, 2012; which have potential human health benefits (Field et al, 2009;Dilzer et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

Fatty acid composition of beef steers as affected by diet and fat depot

Mapiye¹,

Vahmani²,

Aalhus³

et al. 2015

SA J. An. Sci.

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Subcutaneous and perirenal fatty acid (FA) profiles were compared in steers fed a control diet (70 : 30 red clover silage (RC) : barley concentrate), a diet with sunflower seed (SS) substituted for barley, and diets with 15% or 30% wheat dried distillers' grain with solubles (DDGS-15 and DDGS-30) substituted for RC and SS. Perirenal fat (PRF) versus subcutaneous fat (SCF) had greater proportions of total saturated FA (SFA) and branched chain FA (BCFA), and lower proportions of total and major cis-monounsaturated FA (c-MUFA). Addition of SS to the diet did not change the proportions of total and major c-MUFA and n-6 polyunsaturated FA (PUFA), but led to decreases in the proportions of total and major SFA, BCFA and n-3 PUFA. Progressive substitutions with DDGS led to no further changes in the proportions of total and major SFA and n-3 PUFA, but decreased the proportions of BCFA and c9-16:1, and increased the proportions of c9-18:1 and n-6 PUFA. Feeding SS and DDGS-15 diets yielded the largest proportions of total and major t-18:1 (t11-and t13-/t14-18:1) isomers in PRF and conjugated lineolic acid (CLA) isomers (t7,c9-and t9,c11-18:2) in SCF, but responses were diminished when feeding the DDGS-30 diet. Subcutaneous fat versus PRF from steers fed SS and DGGS diets had larger proportions of non-conjugated 18:2 biohydrogenation products (i.e. atypical dienes) than the control diet. Overall, feeding SS and DDGS-15 diets raised the proportions of t11-18:1 in PRF and c9,t11-18:2 in SCF, which have potential human health benefits, but feeding DDGS-30 was less effective.

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“…Klurfeld (2015) reported that through the improved quality and availability of protein when exposed to heat, the consumption of cooked meat is proposed to have been an important contributing factor to the evolutionary increase in human brain size, and has thus been linked to the success of the species. Though fat from animal foods is mostly saturated, and may cause health challenges if consumed in excess, it is necessary in human diets for the development of cell membranes and is also an appreciable source of energy for growth and development (Nantapo et al, 2015;Scanes, 2018a). Aside from being viewed as a luxury and as being high palatable, meat intake renders multiple health benefits.…”

Section: Importance Of Meat In the Human Diet And Livelihoodsmentioning

confidence: 99%

Meat in a sustainable food system

Muchenje¹,

Mukumbo²,

Njisane³

2018

SA J. An. Sci.

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Meat has been an important component of the human diet for centuries as a rich source of essential nutrients required for development, growth and maintenance. In addition to its nutritional value, meat production and processing provide employment and income generation in both commercial and informal farming sectors. However, in recent times, the sustainability of meat production, as well as the quality and safety of meat products has come under intense scrutiny as a result of the negative implications of livestock farming and meat consumption on the environment and human health, respectively. These concerns have become increasingly important to consumers and significantly influence consumption trends and the viability of the meat industry. Meat quality, safety and nutritional composition are influenced by the wide range of conditions to which meat-producing animals are exposed from 'farm to fork'. Hence, a complete understanding of meat and factors affecting it at every stage of the production chain is beneficial for the control and enhancement of meat quality. Additionally, adopting a systems approach is key to minimizing the negative implications of the meat industry on the environment and health. Current farming conditions are characterized by increasingly variable weather patterns and a diminishing natural resource base. As such, determining environmentally friendly, climate resilient and sustainable production systems is crucial. Pre-to post-slaughter processes tailored to maximize carcass yields, minimize losses and prevent health risks are essential. Furthermore, there is a growing need among consumers for transparency and detailed information on meat production and composition. Research that links the dynamics involved in all stages of meat production is necessary to sustain the positive role of meat in the human diet and to maximize the contribution of meat towards the alleviation of food insecurity, while easing the impact on the environment.

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Socio-economic dynamics and innovative technologies affecting health-related lipid content in diets: Implications on global food and nutrition security

Cited by 37 publications

References 75 publications

Quantitative Indices of the Oxidizability of Fatty Acid Compositions

Quantitative Indices of the Oxidizability of Fatty Acid Compositions

Fatty acid composition of beef steers as affected by diet and fat depot

Meat in a sustainable food system

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