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Introduction to Nanosensors
Published in Vinod Kumar Khanna, Nanosensors, 2021
These are water-insoluble biomolecules, such as fats, oils, and waxes. Fats are organic compounds that are made up of carbon, hydrogen, and oxygen. They are a source of energy in foods. Saturated fats are found in animal products, such as butter, cheese, whole milk, ice cream, and fatty meats, but also some plant products, such as coconut oil. Unsaturated fats are almost always plant based. Mostly, but not all, liquid vegetable oils are unsaturated fats. Fats usually imply substances that are solids at normal room temperature while oils generally refer to fats that are liquids at normal room temperature. Oils also mean substances that do not mix with water and have a greasy feel, such as essential oils. Hydrogenated oils are oils that are hardened, such as hard butter and margarine. Waxes are various natural, oily, or greasy heat-sensitive substances, such as beeswax.
A socio-cultural risk perspective on distorted diets
Published in Charlotte Fabiansson, Stefan Fabiansson, Food and the Risk Society, 2016
Charlotte Fabiansson, Stefan Fabiansson
Some diets recommend cutting out certain food groups, such as meat, fish, wheat or dairy products. However, cutting out certain food groups altogether could remove important nutrients and vitamins from the diet that the body needs to function properly. For example, the Atkins diet is very low in carbohydrates as it limits consumption of pasta, bread and rice, which are basic energy sources (Atkins 2004). These types of diets may produce weight loss, but they are often high in protein and fat that can in turn induce illness. In addition, low carbohydrate diets can cause side effects, such as bad breath, headaches and constipation. Low carbohydrate diets often include foods high in saturated fat, such as butter, cheese and meat. Although currently debated, there is still a prevailing view that too much saturated fat in the diet can raise cholesterol levels and increase the risk of heart disease and stroke (Mustad et al. 1997; Hunter et al. 2010).
Fitness to Fly
Published in Harry W. Orlady, Linda M. Orlady, John K. Lauber, Human Factors in Multi-Crew Flight Operations, 2017
Harry W. Orlady, Linda M. Orlady, John K. Lauber
Fats are a structural component of the cells and provide energy for metabolism. However, we don’t need a lot of it. Fats should constitute less than 30 percent of total caloric input, but unfortunately often constitute considerably more. The excess of low-density cholesterol, which is associated with heart disease, seems primarily due to eating too much saturated fat. Most of the saturated fats we eat are found in meats and dairy products. Unsaturated fats, either monounsaturated fats, which are found in olive oil and avocados, or polyunsaturated fats, which are found in fish and vegetable oils, are better for us.
Healthy Food Affordability in a New Zealand Context: Perception or Reality?
Published in Journal of Hunger & Environmental Nutrition, 2022
Katie Donovan, Kayla-Anne Lenferna De La Motte, Caryn Zinn
Four nutrients (saturated fat, trans-fat, total carbohydrate, and sodium) were intentionally excluded from the analysis to avoid bias, due to the ongoing debate related to their effect on health. Historically, saturated fat consumption has been associated with an increased risk of cardiovascular disease25–27; however, developing research has challenged this link28–30. Trans-unsaturated fatty acids (trans-fat) has different effects on human cells depending on whether it is naturally occurring or industrially manufactured31,32. The impact of total dietary carbohydrate on health is incompletely understood and its importance in the diet is actively being challenged33. Finally, sodium has historically been implicated in the development of non-communicable diseases34; however, population recommendations are being actively challenged35.
Health experiences of child migrants in the Western Pacific region
Published in Journal of the Royal Society of New Zealand, 2022
Grace Spencer, Melody Smith, Karen Hoare, Christa Fouché, Jill Thompson
The study by Wood et al. (2015) investigated the relationship between increasing length of stay in Australia and dietary changes and the effects on asthma, in particular the experience of respiratory wheeze. Similarly, this study reported no significant effects on asthma wheeze following migration despite reporting evidence of dietary changes overtime, including increased intake of saturated fats and decreased consumption of dietary fibre. Saturated fats are known risk factors for longer-term negative health outcomes, including the development of cardiovascular disease. These findings are significant for future health outcomes of migrants and potentially increased costs to public health services of destination countries. However, two of these studies (Mellor et al. 2012; Wood et al. 2015) had an MMAT score of three and thus some caution is needed when interpreting the significance of these studies. Further research investigating the impacts of acculturation and changes to the health practices of migrants is thus warranted.