Advances in Dietary Lipids and Human Health PDF
Preview Advances in Dietary Lipids and Human Health
ADVANCES IN DIETARY LIPIDS AND HUMAN HEALTH ADVANCES IN DIETARY LIPIDS AND HUMAN HEALTH Editedby D L UO I InstituteofNutritionandHealth,QingdaoUniversity,Qingdao,Shandong,China DepartmentofFoodScienceandNutrition,ZhejiangUniversity,Hangzhou,Zhejiang,China DepartmentofNutrition,DieteticsandFood,MonashUniversity,Melbourne,VIC,Australia AcademicPressisanimprintofElsevier 125LondonWall,LondonEC2Y5AS,UnitedKingdom 525BStreet,Suite1650,SanDiego,CA92101,UnitedStates 50HampshireStreet,5thFloor,Cambridge,MA02139,UnitedStates TheBoulevard,LangfordLane,Kidlington,OxfordOX51GB,UnitedKingdom Copyright©2022ElsevierInc.Allrightsreserved. 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Practitionersandresearchersmustalwaysrelyontheirownexperienceandknowledgeinevaluatingand usinganyinformation,methods,compounds,orexperimentsdescribedherein.Inusingsuchinformationor methodstheyshouldbemindfuloftheirownsafetyandthesafetyofothers,includingpartiesforwhomtheyhave aprofessionalresponsibility. Tothefullestextentofthelaw,neitherthePublishernortheauthors,contributors,oreditors,assumeanyliability foranyinjuryand/ordamagetopersonsorpropertyasamatterofproductsliability,negligenceorotherwise,or fromanyuseoroperationofanymethods,products,instructions,orideascontainedinthematerialherein. ISBN978-0-12-823914-8 ForinformationonallAcademicPresspublications visitourwebsiteathttps://www.elsevier.com/books-and-journals Publisher:NikkiLevy AcquisitionsEditor:MeganBall EditorialProjectManager:KathrineEsten ProductionProjectManager:SruthiSatheesh CoverDesigner:VictoriaPearson TypesetbySTRAIVE,India Contributors Maxine P. Bonham Department of Nutrition, Die- Varinderpal Dhillon Clinical and Health Sciences, teticsandFood,SchoolofClinicalSciencesatMon- University of South Australia, Adelaide, SA, ash Health, Faculty of Medicine Nursing and Australia Health Sciences, Monash University, Clayton, MichaelFenech ClinicalandHealthSciences,Uni- VIC,Australia versityofSouthAustralia,Adelaide,SA,Australia Fang Cai School of Life Sciences, Guizhou Nor- YuanqingFu LaboratoryofPrecisionNutritionand mal University, Guiyang, China Computational Medicine, School of Life Sciences, Jane Pei-Chen Chang Department of Psychiatry WestlakeUniversity,Hangzhou,China and Mind-Body Interface Laboratory (MBI-Lab), Xiao-fei Guo Institute of Nutrition & Health; China Medical University Hospital, Taichung, SchoolofPublicHealth,QingdaoUniversity,Qing- Taiwan; Department of Psychological Medicine, dao,China InstituteofPsychiatry,PsychologyandNeurosci- CanxiaHe SchoolofMedicine,NingboUniversity, ence, King’s College London, London, United Ningbo,China Kingdom; School of Medicine, College of Medi- cine, China Medical University, Taichung, Wen-SenHe SchoolofFoodandBiologicalEngineer- Taiwan ing,JiangsuUniversity,Zhenjiang,Jiangsu,China Daniel Tzu-Li Chen Division of Neuroscience, Dhanushka Hettiarachchi School of Pharmacy, GraduateInstituteofBiomedicalSciences,China Curtin Health Innovation Research Institute, Cur- Medical University; Department of Psychiatry tinUniversity,Perth,WA,Australia and Mind-Body Interface Laboratory XiangHu DepartmentofEndocrineandMetabolic (MBI-Lab), China Medical University Hospital; Diseases,TheFirstAffiliatedHospitalofWenzhou School of Chinese Medicine, College of Chinese MedicalUniversity;InstituteofLipidsMedicine& Medicine, China Medical University, Taichung, School of Public Health and Management, Wen- Taiwan zhouMedicalUniversity,Wenzhou,China Jocelyn Chia-Yu Chen Department of Psychiatry XiaojieHu CollegeofLifeScience,LinyiUniversity, and Mind-Body Interface Laboratory (MBI-Lab), Linyi,China ChinaMedicalUniversityHospital;SchoolofChi- Jian-Ying Huang Department of Food Science and neseMedicine,CollegeofChineseMedicine,China Technology, School of Food Science and Biotech- MedicalUniversity,Taichung,Taiwan nology, Zhejiang Gongshang University, Hang- Zhen-YuChen SchoolofLifeSciences,TheChinese zhou,China UniversityofHongKong,Shatin,NewTerritories, Tao Huang Department of Epidemiology and China Biostatistics, School of Public Health, Peking KatyaM.Clark Nutrition&Dietetics,CurtinSchool University; Key Laboratory of Molecular Cardio- of Population Health, Curtin University, Bentley, vascular Sciences, Peking University, Ministry of WA,Australia Education; Center for Intelligent Public Health, Permal Deo Clinical and Health Sciences, Univer- Institute forArtificial Intelligence, PekingUniver- sityofSouthAustralia,Adelaide,SA,Australia sity,Beijing,China ix x Contributors Catherine E. Huggins Department of Nutrition, Ce Qi Institute of Nutrition and Health, Qingdao Dietetics and Food, School of Clinical Sciences at University,Qingdao,China MonashHealth,FacultyofMedicineNursingand Yan Shi Institute of Nutrition and Health; Depart- Health Sciences, Monash University, Clayton, ment of Nutrition and Food Hygiene, School of VIC,Australia Public Health, Qingdao University, Qingdao, Ling-ShenHung DepartmentofFoodScience,Col- China legeofChemistryandFoodScience,YulinNormal AndrewJ.Sinclair DepartmentofNutrition,Dietet- University,Yulin,Guangxi,China ics and Food, Monash University, Melbourne; Anthony P. James Nutrition & Dietetics, Curtin Faculty of Health, Deakin University, Geelong, School of Population Health, Curtin University, Australia Bentley,WA,Australia AnishSingh InstituteofNutrition&Health,Qing- Anura P. Jayasooriya Department of Basic Veteri- daoUniversity,Qingdao,China nary Sciences, Faculty of Veterinary Medicine Kuan-Pin Su Division of Neuroscience, Graduate andAnimalScience,UniversityofPeradeniya,Per- Institute of Biomedical Sciences, China Medical adeniya,SriLanka University; Department of Psychiatry and Mind- Min Jia Grain & Oil Engineering Lab, Institute of Body Interface Laboratory (MBI-Lab), China Agro-food Science and Technology, Shangdong Medical University Hospital, Taichung, Taiwan; AcademyofAgriculturalSciences,Jinan,China Department of Psychological Medicine, Institute of Psychiatry, Psychology and Neuroscience, Sarah D. Lee Department of Nutrition, Dietetics King’sCollegeLondon,London,UnitedKingdom; and Food, School of Clinical Sciences at Monash School of Medicine, College of Medicine, China Health, Faculty of Medicine Nursing and Health MedicalUniversity,Taichung;DepressionCenter, Sciences, Monash University, Clayton, VIC, An-Nan Hospital, China Medical University, Australia Tainan,Taiwan Duo Li Institute of Nutrition and Health, Qingdao JinSun InstituteofNutritionandHealth,Qingdao University, Qingdao, Shandong; Department of University,Qingdao,China Food Science and Nutrition, Zhejiang University, Hangzhou,Zhejiang,China;DepartmentofNutri- Bruce Sunderland School of Pharmacy, Curtin tion, Dietetics and Food, Monash University, Health Innovation Research Institute, Curtin Uni- Melbourne,VIC,Australia versity,Perth,WA,Australia Jiaomei Li Department of Nutrition and Food Jun Tang Laboratory of Precision Nutrition and Hygiene, Zhejiang Chinese Medical University, Computational Medicine, School of Life Sciences, Hangzhou,China WestlakeUniversity,Hangzhou,China Kelei Li Institute of Nutrition and Health; Depart- Yunyi Tian School of Life Sciences, Westlake Uni- mentofNutritionandFoodHygiene,SchoolofPub- versity,Hangzhou,China licHealth,QingdaoUniversity,Qingdao,China YiWan DepartmentofFoodScienceandNutrition, YandiLiu SchoolofPharmacy,CurtinHealthInno- ZhejiangUniversity,Hangzhou,China vationResearchInstitute,CurtinUniversity,Perth, LingWang DepartmentofFoodMicrology,College WA,Australia ofFoodScienceandTechnology,HuazhongAgri- Wen-JunMa InstituteofNutrition&Health;School culturalUniversity,Wuhan,Hubei,China of Public Health, Qingdao University, Qingdao, Xiang-Yang Wang Department of Food Science China and Technology, School of Food Science and Bio- Amal D. Premarathna School of Natural Sciences technology, Zhejiang Gongshang University, andHealth,TallinnUniversity,Tallinn,Estonia Hangzhou,China xi Contributors Li-LiXiu DepartmentofFoodScienceandTechnol- GaofengYuan DepartmentofFoodScience,College ogy, School of Food Science and Biotechnology, ofFoodandMedicine,ZhejiangOceanUniversity, ZhejiangGongshangUniversity,Hangzhou,China Zhoushan,China Tongcheng Xu Grain& Oil EngineeringLab, Insti- Xiaohong Zhang School of Medicine, Ningbo Uni- tute of Agro-food Science and Technology, Shang- versity,Ningbo,China dongAcademyofAgriculturalSciences,Jinan,China Ju-Sheng Zheng School of Life Sciences, Westlake Bo Yang Institute of Lipids Medicine & School of University,Hangzhou,China PublicHealthandManagement,WenzhouMedical Zhenhuang Zhuang Department of Epidemiology University,Wenzhou,China and Biostatistics, School of Public Health, Peking Renqiang Yu Department of Neonatology, The University,Beijing,China Affiliated Wuxi Maternity and Child Health Care Zuquan Zou Beilun District Center for Disease Hospital of Nanjing Medical University, Wuxi, Control and Prevention, Ningbo, Zhejiang, China China C H A P T E R 1 Overview of dietary lipids and human health Duo Li Institute ofNutritionand Health,Qingdao University, Qingdao,Shandong, China Department of Food Science and Nutrition, Zhejiang University,Hangzhou, Zhejiang, China Department ofNutrition, Dieteticsand Food, MonashUniversity, Melbourne, VIC, Australia 1.1 Introduction 1.2 Dietary lipids In the past four decades, there has been Dietarylipidsareimportantsubstancesfound extensive research on dietary lipids and infood.Theyplayamajorroleintaste,texture, non-communicable diseases and their risk fac- color,andflavor.Inthehumanbody,theymain- tors. This chapter systematically reviewed the taintheintegrityandfunctionofcellsandserve effects of dietary fat intake on human health asenergystorage.Dietarylipidsareinsolublein based on the results of meta-analysis of recent waterandsolubleinmanyorganicsolvents.This randomized controlled trials or cohort studies. property of nonpolarity and hydrophobicity is Meta-analysis combines the similar results of largely controlled by fatty acids. Most dietary individual studies, enabling us to make full lipidsaremoleculesthatcontainorarederived use of all information, and improves the accu- fromfattyacids.Thelipidinformationrequired racyandpowerofintervention/treatmenteffect bythefooddatabaseforcalculatingenergycon- evaluation(Moher,Liberati,Tetzlaff,&Altman, tent and comparison between foods includes 2009). Uncommon dietary lipids, lipids in food content and composition of total fat, fatty acids with a very low content, such as trans-fatty (including saturates, cis- and trans- acids, conjugated linoleic acids, furan fatty monounsaturates,n-6andn-3polyunsaturates), acids, and monoacylglycerols, and andsterols.Fat-solublevitaminswillnotbedis- manufactory-produced structured lipids are cussedinthisbook,eventhoughthesevitamins notincluded inthe chapter andthe book. canbeclassifiedaslipids. AdvancesinDietaryLipidsandHumanHealth 1 Copyright#2022ElsevierInc.Allrightsreserved. https://doi.org/10.1016/B978-0-12-823914-8.00008-2 2 1. Overviewofdietarylipidsandhumanhealth Dietarylipidscanbedividedintotwocatego- The main phosphosphingolipids are ceramides ries:thenonpolarlipids(suchastriacylglycerol and sphingomyelins. Major sources of dietary and cholesteryl esters) and the polar lipids phospholipids are soya, rapeseed, sunflower, (amphiphilic, becausetheycontain bothhydro- eggs, milk, seafood, eggs,etc. (Fig. 1.1). phobic and hydrophilic domains in the same Plant/vegetable seed oil and animal fat are molecule, such as phospholipids). More than the most predominant dietary fat for human 95%ofdietarylipidsareacylglycerols,andtria- beings. Fatty acids are the functional group of cylglycerol (TG) is most predominant one, in most dietary lipids. Natural dietary fatty acids which the three hydroxyl groups of glycerol canbeclassifiedassaturated,monounsaturated are esterified with one fatty acid. They contain fatty acids (MUFA), and polyunsaturated fattyacidswithdifferentchain lengths andsat- fatty acids (PUFA). Animal fats are a major uration levels. Vegetable oils, such as soybean source of saturated fatty acids, as well as coco- and sunflower oil, are mainly composed of TG nutoilandcertaintropicalplantoilsuchaspalm with unsaturated fatty acids, so they are liquid oil. Oleic acid (C18:1) is the most abundant at room temperature. TG contains only satu- monounsaturatedfattyacidinthediet,andolive rated fatty acids, such as tristearin, the main oil is probably the most well-known source of component of beef fat, which is a white greasy C18:1. solid at room temperature. Monoacylglycerols, PUFA has four families,that is,n-7, n-9, n-6, diacyglycerols, and free fatty acids are present andn-3,derivedfromthefourparentfattyacids, only in relatively minor amounts and occur palmitoleic acid (C16:1n-7), oleic acid (C18:1n- largelyasmetabolicintermediatesinthebiosyn- 9), linoleic acid (C18:2n-6, LA), and a-linolenic thesis and degradation of glycerol-containing acid (C18:3n-3, ALA). C18:2n-6 and C18:3n-3 lipids. are essential fatty acids for humans. C18:2n-6 All animal foods, including seafood, contain is the predominant PUFA in the global food differentamountsofcholesterol,becauseallani- chain,whichiscommonlyfoundinplant/vege- mal cells make cholesterol. The main dietary table seed oils. C18:3n-3 is less abundant than sources of cholesterol include yolk and whole C18:2n-6, and is the predominant n-3 PUFA egg, red meat, offal, seafood, and dairy prod- found in plant food and commonly found in ucts.Humanbreastmilkalsocontainsgenerous some plant/vegetable oils such as flaxseed, cholesterol. Cholesterol is synthesized by plant perilla, chia seed, canola, soybean, and walnut cellsonlyasanintermediate(precursor)ofother oils. C18:3n-3 and C18:2n-6 can be converted compounds, such as phytosterols. Therefore, in vivo to C20 and C22 long chain (LC) PUFA thereislittleornocholesterolinplantfood.Veg- in humans (Li, 2015). Eicosapentaenoic acid etable oil is a main source of dietary phytos- (C20:5n-3,EPA)isapredominantLCn-3PUFA terols. The most common dietary phytosterols inmostfishandfish/marineoils,docosahexae- are β-sitosterol, campesterol, stigmasterol, and noicacid(C22:6n-3,DHA)ismostabundantLC stigmastanol. Phospholipids are divided into n-3 PUFA in tuna and tuna oil (Sinclair, Oon, two main classes: glycerophospholipids and Lim,Li,&Mann,1998),whiledocosapentaenoic phosphosphingolipids, depending on whether acid(C22:5n-3,DPA)isamajorLCn-3PUFAin they contain a glycerol or a sphingosine back- certainseafoodsuchasabalone(Su,Antonas,& bone. The main dietary glycerophospholipids Li,2004),leanmeat,andmeatproducts(Li,Ng, are phosphatidylethanolamine (cephalin, PE), Mann,&Sinclair,1998).Stearidonicacid(18:4n- phosphatidylcholine (lecithin, PC), phosphati- 3,SDA)isfoundinRibesberriesandBoragina- dylserine (PS), and phosphatidylinositol (PI). ceae families (Li &Hu, 2011)(Fig. 1.2).
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