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Fats from Marine Animals in Human Nutrition

  • Chapter
Fat Production and Consumption

Part of the book series: NATO ASI Series ((NSSA,volume 131))

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Abstract

In dietary recommandations e.g.1,2, aiming at preventing the increase in morbidity and mortality from atherosclerotic disorders afflicting many western societies, a common nominator has been a reduction in the overall fat consumption to 30–35% of energy intake, with one third coming from saturated fat, balanced with monounsaturated and polyunsaturated fats, which should each account for about 10% of energy intake.

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Author information

Authors and Affiliations

  1. Department of Clinical Chemistry, Aalborg sygehus, section North, DK-9100, Aalborg, Denmark

    J. Dyerberg (Head)

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  1. J. Dyerberg
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Editor information

Editors and Affiliations

  1. Institute of Pharmacological Sciences, University of Milan, Milan, Italy

    C. Galli

  2. Experimental Station for the Industry of Oil and Fat, Milan, Italy

    E. Fedeli

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© 1987 Plenum Press, New York

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Dyerberg, J. (1987). Fats from Marine Animals in Human Nutrition. In: Galli, C., Fedeli, E. (eds) Fat Production and Consumption. NATO ASI Series, vol 131. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-9495-6_12

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  • DOI: https://doi.org/10.1007/978-1-4615-9495-6_12

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4615-9497-0

  • Online ISBN: 978-1-4615-9495-6

  • eBook Packages: Springer Book Archive

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