Fat and Health

Abstract

This review consists of two parts of the viewpoints. 1. Fat and health 2. Food components affecting lipid metabolism. Each chapter mainly represents the relationships between cardiovascular disease, hyperlipidemia, obesity and fat or food components respectively. Chapter 1: Current recommendations relating to quantitative fat intake call for a reduction in total fat and saturated fat intakes. It may be more effective to focus on qualitative fat consumption than that on quantitative fat consumption, notably, decreased saturated fat and increased unsaturated fat, combined with recommendations to restrict energy intakes. Thus, this review deals with the relationships between qualitative fat consumption and diseases, especially, cardiovascular disease, for example, the relationships between saturated fatty acids, monounsaturated fatty acids, polyunsaturated fatty acids, trans fatty acids and cardiovascular disease. Chapter 2: This review mainly represents the human study related to the ameliorative action of cholesterol metabolism induced by dietary protein, peptide, amino acid. Also, this review mainly deals with the anti-obesity action induced by dietary protein, peptide.