Consumption of fatty acids

Sue Joan Chang, Ching Kuang Chow

Research output: Chapter in Book/Report/Conference proceedingChapter

Abstract

With improving economy and abundant food supply, excess food intake has been strongly linked to the increasing epidemic proportion of overweight or obesity in the United States in recent decades. Obesity is an important risk factor contributing toward the development of leading causes of death, such as cardiovascular disease, cancer, and diabetes, in the United States (Engelhart et al., 2002; Ernst et al., 1997; Hu et al., 2000; U.S. Department of Health and Human Services, 2001). The medical expenses and lost productivity resulting from these diet-related diseases are already very high, and are continuously increasing at a rapid rate (Hef, er et al., 2002; Westerhout, 2006).

Original languageEnglish
Title of host publicationFatty Acids in Foods and their Health Implications, Third Edition
PublisherCRC Press
Pages545-559
Number of pages15
ISBN (Electronic)9781420006902
ISBN (Print)9780849372612
Publication statusPublished - 2007 Jan 1

All Science Journal Classification (ASJC) codes

  • Engineering(all)
  • Agricultural and Biological Sciences(all)
  • Medicine(all)

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  • Cite this

    Chang, S. J., & Chow, C. K. (2007). Consumption of fatty acids. In Fatty Acids in Foods and their Health Implications, Third Edition (pp. 545-559). CRC Press.