Int J Vitam Nutr Res
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Edible fats are important food components that enhance palatability by providing texture and enhancing flavour. They also provide essential fatty acids and fat soluble vitamins. In addition, we enjoy eating foods containing fat, but there is also a negative side; excessive consumption may not be good for health, but we still have doubts to answer the question, What are the right amounts and types of fat we should use and eat?. ⋯ Educational and other public health efforts to address obesity should focus on the need for people to consume smaller portions. Another questions that should be discussed but difficult to answer are: What role can the food industry, marketing and advertising play? And schooling? And to what extent can and should the Governments influence lifestyle choices? "Knowing is not enough; we must apply. Willing is not enough; we must do" Goethe.
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Int J Vitam Nutr Res · Jul 2006
Selected quality parameters of salmon and meat when fried with or without added fat.
To determine whether pan-frying (pork, beef and salmon) without oil or with different fats (olive oil, corn oil or a partially hydrogenated plant oil) or steaming (only salmon) have effects on the total fat content, the fatty acid pattern, lipid peroxidation, tocopherols and in particular for salmon on vitamin D(3) and astaxanthin. ⋯ Pan-frying without fat can be recommended for the daily use, since the total fat intake is too high in developed countries and one main task of nutritional recommendations is to reduce the total fat intake. When pan-fried with fat, the choice of the fat is of high importance since it directly influences the quality and the flavour of the final product. In order to increase the fat quality from nutritional point of view only oils of plant or vegetable origin should be used in households. Pan-fried salmon is a good source of Vitamin D(3).