Table of Contents

Participants; reviewers and contributors; general conclusions and recommendations of the consultation; composition of dietary fat; aspects of fat digestion amd metabolism; global trends in the availability of edible fats and oils; processing and refining edible oils; selected uses of fats and oils in food; lipids in early development; health, obesity and energy values of dietary fat; coronary heart disease and lipoproteins; isomeric fatty acids; cancer and dietary fat; dietary fat and immune response; dietary fat, hypertension and stroke; non-gylceride constituents of fat; nutrition labelling.

About the Author

Food and Agriculture Organization of the United Nations