Front Cover; Lipids and Edible Oils: Properties, Processing, and Applications; Copyright; Contents; Contributors; Preface; Chapter 1: Lipids and nutrition security; 1.1. Introduction and background; 1.2. Definition of terms; 1.3. Types of lipids; 1.3.1. Fatty acids; 1.3.2. Essential fatty acids; 1.3.3. Classification of fatty acids; 1.3.4. Fatty acid indices and ratios; 1.3.5. Dietary sources of EFAs; 1.3.6. EFA content of common foods; 1.4. Lipids in human nutrition; 1.4.1. Biomarkers of lipids; 1.4.2. Fat intake and effects on health

1.4.3. Health effects of saturated fats, trans fats, and cholesterol1.4.4. Health effects of MUFAs and PUFAs; 1.5. Recommended intakes of total fat and FAs; 1.6. Innovative technologies in improving intake and EFA profiles of foods; 1.6.1. Modifying the process of hydrogenation; 1.6.2. Interesterification; 1.6.3. Fractions high in solids derived from natural oils; 1.6.4. Trait enhanced oils; 1.6.5. Nutritional labeling and trans fats; 1.6.6. The role of fish in meeting the EFA needs of the poor; 1.6.7. Fortified complementary foods (FCF) and complementary food supplements

1.6.8. Small quantity lipid based nutrient supplements (SQ-LNS)1.6.9. Omega-3 LPUFA supplements; 1.7. Socio-economic factors affecting consumption of EFAs and implication on food and nutrition security; 1.7.1. Financial and economic determinants; 1.7.2. Urbanization and nutrition transition; 1.7.3. Consumer attitudes, culture, gender, and religious perspectives; 1.8. Policy recommendations on dietary fat intake; 1.9. Conclusions and future directions; References; Further reading; Chapter 2: Bioavailability and metabolism of dietary lipids; 2.1. Introduction

2.2. Lipid digestion in the gastrointestinal tract2.2.1. Gastric hydrolysis; 2.2.2. Intestinal hydrolysis; 2.2.3. Solubilization phase; 2.3. Lipid absorption through the enterocytes; 2.3.1. Absorption; 2.3.2. Resynthesis of TG within intestinal cells; 2.3.3. Chylomicron synthesis and secretion; 2.3.4. Metabolic importance of absorbed and unabsorbed lipids: Postprandial lipemia and fecal loss; 2.4. Impact of molecular lipid structures on absorption and bioavailability; 2.4.1. Impact of molecular lipid species, notably PLs vs. TG; 2.4.1.1. Different molecular carriers of EPA and DHA

2.4.1.2. ALA carried by PL vs. TG2.4.2. Impact of FA position on the glycerol backbone of dietary TG; 2.4.2.1. EPA and DHA position on glycerol backbone; 2.4.2.2. ALA position on glycerol backbone; 2.4.2.3. SFA position on glycerol backbone and solid state of fat; 2.4.2.4. Role of calcium on saturated FA bioaccessibility; 2.5. Effect of the supramolecular/emulsified structures of lipids on digestion, absorption and postprandial metabolism/li ... ; 2.5.1. Emulsified structure can modulate digestive lipolysis; 2.5.1.1. Emulsion droplet size/surface area; 2.5.1.2. Type of emulsifier