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Novel food ingredients for weight controlEdited by C J K Henry, Oxford Brookes University, UK
Woodhead Publishing Series in Food Science, Technology and Nutrition No. 143
- reviews research into the production and use of specific ingredients which can help to control body weight
- provides food industry professionals with essential information about particular ingredients that are effective in weight management
- valuable reference for nutritionists and food industry professionals
Obesity has become an epidemic of global proportions and is predicted to become the leading cause of death in many countries in the near future. As a result, weight control has become increasingly important for many consumers. Edited by a leading academic in the field, this important collection reviews research into the production and use of specific ingredients which can help to control body weight.
Part one discusses ingredients implicated in the development of obesity such as sugars and lipids and the body’s response to hunger and satiety. The second part of the book reviews particular ingredients derived from grains, fruit and vegetables, which can assist weight control. Chapters cover β-glucans, oligosaccharides, starch and carbohydrates. Part three details dairy-based ingredients which can help regulate weight. It covers the use of food constituents such as calcium, conjugated linoleic acid (CLA), polyunsaturated fatty acids (PUFAs) and trans-free oils and fats.
Written by an international team of contributors, this book provides food industry professionals and nutritionists with a valuable reference on ingredients for effective weight control.
ISBN 1 84569 030 3
ISBN-13: 978 1 84569 030 4
April 2007
376 pages 234 x 156mm hardback
£155.00 / US$265.00 / €185.00
Usually dispatched within 24 hours
About the editor
Dr Jeya Henry is Professor of Food Science and Nutrition at Oxford Brookes University and a Visiting Professor at the Chinese University of Hong Kong. Formerly a board member of the UK Food Standards Agency (2000-2003), he is internationally recognised for his research in the fields of nutrition and food science.
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Functional foods, cardiovascular disease and diabetes
Satiation, satiety and the control of food intake
Contents
PART 1 FOOD AND OBESITY
PART 2 INGREDIENTS FROM GRAINS, FRUITS AND VEGETABLES FOR WEIGHT CONTROL
PART 3 DAIRY INGREDIENTS AND LIPIDS FOR WEIGHT CONTROL
PART 1 FOOD AND OBESITY
Lipid metabolism: its role in energy regulation and obesity
M Leonhardt and W Langhans, Swiss Federal Institute of Technology, Switzerland
- Introduction
- Lipid metabolism: from digestion and synthesis to storage
- Adipose tissue
- De novo lipogenesis (DNL)
- Future trends
- References
Hunger and satiety: relation to body weight control
H F J Hendriks, G C M Bakker, W J Pasman, A Stafleu and W A M Blom, TNO Quality of Life, The Netherlands
- Introduction
- Factors influencing satiety and satiation
- The impact of different food components on satiety
- The need for biomarkers of satiety
- Developing new biomarkers
- Future trends
- References
Glycemic control, insulin resistance and obesity
I Aeberli and M Zimmermann, Swiss Federal Institute of Technology, Switzerland
- Introduction
- The glycemic index of foods and its effect on insulin response and glycemia
- The effect of food processing on the glycemic index
- The glycemic load
- Association of glycemic response with safety and food intake
- Carbohydrate type, glycemic response and weight control
- Future trends
- Sources of further information and advice
- References
Controlling lipogenesis and thermogenesis and the use of ergogenic aid for weight control
A Palou and M L Bonet, University of the Balearic Islands, Spain
- Introduction
- Overwiew of nutrition and thermogenesis
- Overview of nutrition and lipogenesis
- Nutrition and development of lean body mass and body fat mass
- Using food and food components to control lipogenisis and thermogenesis
- Using ergogenic aids for weight control
- Future trends
- Sources of further information and advice
- References
Food ingredients implicated in obesity: sugars and sweeteners
G H Anderson, T Akhavan and R Mendelson, University of Toronto, Canada
- Introduction
- Definition of sugars and alternative sweeteners
- Sugars and alternative sweeteners: role in obesity
- Conclusion
- Implications and recommendations
- Future trends
- References
PART 2 INGREDIENTS FROM GRAINS, FRUITS AND VEGETABLES FOR WEIGHT CONTROL
β-glucans
J-A Nazare, M Laville, C G Biliaderis, A Lazaridou, G Önning, M Salmenkallio-Marrtila and A Triantafyllou, Faculté de Médecine RTH Laennec, France
- Introduction
- Sources of β-glucans
- β-glucan structure and related properties
- Effect of β-glucan on lipid metabolism
- Effects of β-glucans on energy and carbohydrate metabolism
- β-glucans and weight control
- β-glucans in regulation of satiety and acceptation by consumers
- Use of β-glucan in food products
- Future trends
- References
Non-digestible oligosaccharides
N M Delzenne, P D Cani, E Delmée and A M Neyrinck, Université catholique de Louvain, Belgium
- Introduction
- Dietary fibers and food intake
- Sources and properties of non digestible oligosaccharides
- Effect of non-digestible oligosaccharides on glucose and lipid metabolism: a phenomenon linked to a decrease in food intake
- NDO, food intake and weight control: a key role for gastro-intestinal peptides
- The role of GLP-1 in the improvement of food intake, fat development and diabetic state by NDO
- Relevance of NDO effect in human studies
- Conclusions and future trends
- References
Resistant Starch
A M Birkett and I L Brown, National Starch Food Innovation, USA
- Introduction
- Background
- Role of resistant starch in weight management
- Increasing the resistant starch content of foods
- Sources of further information and advice
- Future trends
- Conclusion
- References
Modified carbohydrates with lower glycemic index
B R Hamaker, G Zhang and M Venkatachalam, Perdue University, USA
- Introduction
- Methods to produce carbohydrates with lower glycemic index
- Raw starch slowly digestible and resistant characteristics
- Starch structural modification
- Influence of other food components
- Future trends
- References
Novel ingredients for weight loss: new developments
J D Stowell, Danisco Sweeteners, UK
- Introduction
- Criteria for a successful new ingredient for weight loss
- Hydroxycitric acid (HCA)
- Hoodia gordonii
- Other potential weight loss ingredients
- Future trends
- References
PART 3 DAIRY INGREDIENTS AND LIPIDS FOR WEIGHT CONTROL
Dietary and supplemental calcium and its role in weight loss: weighing the evidence
G Gerstner, Jungbunzlauer Ladenburg GmbH and M de Vrese, Federal Research Center for Nutrition and Food, Germany
- Introduction: role of dietary and supplemetary calcium in weight control
- Determining the role of calcium in weight control
- Mechanisms: calcium and the regulation of energy metabolism
- Dietary vs supplementary calcium and weight control
- Using calcium in functional food products
- Conclusions and future trends
- Sources of further information and advice
- References
Conjugated Fatty Acids (CLA), body composition and weight control
J L Sebedio, Université d’Auvergne, France
- Introduction
- Sources of CLA and estimated daily intake
- Effect of CLA on body composition
- Safety issues
- Conclusions: CLA and functional foods
- References
Omega-3 fatty acids and other PUFAs and weight control
M Söfhede Winzell and B Ahrén, Lund University, Sweden
- Introduction
- Determining the role of omega-3 fatty acids and other PUFA in weight control
- Effects of omega-3 fatty acids and other OUFA on energy metabolism and other factors connected to weight control
- Producing omega-3 PUFA
- Omega-3 and other PUFA in functional food products
- Future trends
- Sources of further information and advice
- Acknowledgements
- References
Medium-chain and structured triglycerides (MCTs): their role in weight control
I Rudkowska and P J H Jones, University of Manitoba, Canada
- Introduction: medium-chain triglycerides (MCT) and weight control
- Metabolic effects of MCT connected to weight control
- Effects of structured lipids related to weight control
- Producing oils using MCT
- Future trends
- Sources of further information and advice
- References
Trans-free oils and fats
E Flöter and G van Duijn, Unilever Research and Development Vlaardingen, The Netherlands
- Introduction
- Requirements for trans-free fat compositions
- Production of trans-free fats and their application
- Implementation of trans-free fats into manufacturing and supply chain
- Future trends
- Conclusions
- References