Functional lipid components for obesity management: a review

Naik S. N., . and Kumar A., . and Gandhi K., . and Pandey V., . Functional lipid components for obesity management: a review. pp. 1111-1122. ISSN 2231-7546

Obesity is globally acknowledged as a major public health concern and future threat which is associated with its co-morbidities in particular diabetes hypertension cardiovascular diseases osteoarthritis stroke and inflammatory diseases. It was suggested that a high-fat diet promotes the development of obesity and that there is a direct relationship between the amount of dietary fat and the degree of obesity. Fats and oils particularly higher molecular weight and saturated fats lead to a positive fat balance and consequent adipose mass accumulation; therefore for good health the type of fats/oils people eat is far more important that the amount and there is some evidence that the same may be true for weight control. Advancements in food processing sector and modernisation of the societies lead to changes in lifestyle which attracts the consumers to modify their diet accordingly. Therefore there is great scope of designer foods that could help in prevention or management of obesity. Lipid components including medium chain triglycerides (MCTs) diacylglycerides (DAGs) conjugated linoleic acids (CLAs) and omega-3 fatty acids (-3 FAs) are extensively studied for their anti-obesity effects. The same may give a way in the area of research on weight management by incorporating them in the regular diet or in food formulation as functional components because of their beneficial effects on energy intake and expenditure.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/26%20(04)%202019/1%20-%...

Abstract

Obesity is globally acknowledged as a major public health concern and future threat which is associated with its co-morbidities in particular diabetes hypertension cardiovascular diseases osteoarthritis stroke and inflammatory diseases. It was suggested that a high-fat diet promotes the development of obesity and that there is a direct relationship between the amount of dietary fat and the degree of obesity. Fats and oils particularly higher molecular weight and saturated fats lead to a positive fat balance and consequent adipose mass accumulation; therefore for good health the type of fats/oils people eat is far more important that the amount and there is some evidence that the same may be true for weight control. Advancements in food processing sector and modernisation of the societies lead to changes in lifestyle which attracts the consumers to modify their diet accordingly. Therefore there is great scope of designer foods that could help in prevention or management of obesity. Lipid components including medium chain triglycerides (MCTs) diacylglycerides (DAGs) conjugated linoleic acids (CLAs) and omega-3 fatty acids (-3 FAs) are extensively studied for their anti-obesity effects. The same may give a way in the area of research on weight management by incorporating them in the regular diet or in food formulation as functional components because of their beneficial effects on energy intake and expenditure.

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Item Type:	Article
AGROVOC Term:	Obesity
AGROVOC Term:	Lipids
AGROVOC Term:	Public health
AGROVOC Term:	Morbidity
AGROVOC Term:	Diabetes
AGROVOC Term:	Hypertension
AGROVOC Term:	Cardiovascular diseases
AGROVOC Term:	Osteoarthritis
AGROVOC Term:	Stroke
AGROVOC Term:	Diet
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:54
URI:	http://webagris.upm.edu.my/id/eprint/8498

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