Functional lipid components for obesity management: a review

Naik, S. N.; Kumar, A.; Gandhi, K.; Pandey, V.

Functional lipid components for obesity management: a review

2019

Naik, S. N. | Kumar, A. | Gandhi, K. | Pandey, V.

Obesity is globally acknowledged as a major public health concern and future threat which is associated with its co-morbidities in particular diabetes, hypertension, cardiovascular diseases, osteoarthritis, stroke and inflammatory diseases. It was suggested that a high-fat diet promotes the development of obesity and that there is a direct relationship between the amount of dietary fat and the degree of obesity. Fats and oils, particularly higher molecular weight and saturated fats, lead to a positive fat balance, and consequent adipose mass accumulation; therefore, for good health, the type of fats/oils people eat is far more important that the amount, and there is some evidence that the same may be true for weight control. Advancements in food processing sector and modernisation of the societies lead to changes in lifestyle which attracts the consumers to modify their diet accordingly. Therefore, there is great scope of designer foods that could help in prevention or management of obesity. Lipid components, including medium chain triglycerides (MCTs), diacylglycerides (DAGs), conjugated linoleic acids (CLAs) and omega-3 fatty acids (ω-3 FAs) are extensively studied for their anti-obesity effects. The same may give a way in the area of research on weight management by incorporating them in the regular diet or in food formulation as functional components because of their beneficial effects on energy intake and expenditure.

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