JOINT COMMITTEE OF
INTERNATIONAL UNION OF NUTRITIONAL SCIENCES
AND
IUPAC COMMISSION
ON FOOD
Lexicon of lipid nutrition (IUPAC Technical Report)
J. Beare-Rogers1, A. Dieffenbacher2*, and J.V.
Holm3
141 Okanagan Drive, Nepean, Ontario K2H 7E9, Canada;
2Chemin de la Tour Ronde 2, CH-1806 St. Légier, Switzerland;
3Danisco Ingredients, Edwin Rahrsvej 38, DK-Braband, Denmark
Abstract: The intertwining of lipid nutrition with
many other disciplines makes contributions from different directions
imperative. Chemistry, biochemistry, physiology, food science and technology,
industrial processing, and consumer acceptance provide concepts and
terms used in lipid nutrition. This document is the product of a working
group comprising members of the Committee on the Biological Role of
Fatty Acids in Human Nutrition of the International Union of Nutritional
Sciences and of the Commission on Oils, Fats, and Derivatives of the
International Union of Pure and Applied Chemistry. Shorthand formulas
and systematic and trivial names of some biologically important fatty
acids are given in Table 1 (saturated fatty acids), Table 2 (monoenoic
fatty acids), and Table 3 (polyenoic fatty acids).
Fatty acid compositions of foods have been based on the data of the
USDA reference that means official grade standards for agriculture of
the U.S. Department of Agriculture. Because foods may show large variations
in their composition the figures in the annexed tables serve as guidelines
only, except those of the Codex alimentarius (Tables 4 and 5), where
accepted ranges of the figures are reported. Further, as these standards
are in constant revision the reader may contact directly the USDA Agriculture
Marketing Service for the last editions of these standards.
It is evident that the explanation of the referred terms is a compromise
between technological and scientific correctness and the readers' lack
of interest in many of the details. But, sometimes a more exhaustive
explanation is necessary. Further information then may be found in cross
references, although they have been reduced to those of utmost necessity.
Terms in the text where cross references are available are printed in
boldfaced type.
As research and science are progressing and knowledge is increasing,
consequently, views on certain nutritional aspects are constantly changing,
e.g., the role of essential fatty acids in human nutrition. Therefore,
such a work will never be complete, and readers are invited to send
their comments and observations to the authors for incorporation into
a next edition.
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