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Dietary Fats and Cancer — an Update

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Public Education on Diet and Cancer

Part of the book series: Developments in Oncology ((DION,volume 70))

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Abstract

The term dietary fat covers a wide range of materials found in foods. In the past fat in the diet was important mainly because the major triglyceride component supplied a concentrated form of energy and because the fat also often carried many of the volatile flavouring compounds in food, thereby providing this energy in a palatable form. However, fat is not simply an energy supply — it has become apparent, firstly through the research into the role of different fatty acids in heart disease and increasingly in other health areas that different groups of fatty acids may have different physiological effects. Thus fatty acids with different chain lengths and degrees of saturation may be metabolized in subtly different ways which may be of benefit or otherwise to health. Recently the fact that different series of fatty acids (i.e. the ω3 and ω6 fatty acids) are metabolized in particular ways has also been seen as important.

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Authors and Affiliations

  1. Department of Nutrition and Dietetics, King’s College, London, UK

    P. A. Judd

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  1. P. A. Judd
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Editors and Affiliations

  1. Unitat d’epidemiologia i Registre del Cancer del Mallorca, Misericordia 2, E-07012, Palma de Mallorca, Spain

    E. Benito

  2. National Institute for Cancer Research, Viale Benedetto XV, 10, I-16132, Genova, Italy

    A. Giacosa

  3. European Cancer Prevention, PO Box 1199, Andover Hants, SP10 1YN, UK

    M. J. Hill

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Judd, P.A. (1992). Dietary Fats and Cancer — an Update. In: Benito, E., Giacosa, A., Hill, M.J. (eds) Public Education on Diet and Cancer. Developments in Oncology, vol 70. Springer, Dordrecht. https://doi.org/10.1007/978-94-011-2986-2_11

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  • DOI: https://doi.org/10.1007/978-94-011-2986-2_11

  • Publisher Name: Springer, Dordrecht

  • Print ISBN: 978-94-010-5327-3

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