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3 Designing Foods: Feeding Animals to Reduce Human Health Risks
Pages 21-25

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From page 21...
... It is sometimes difficult for media reporters and writers to evaluate scientific and clinical studies; thus, important messages may be overlooked, misinterpreted, or down-played. Designing foods- feeding animals to create nutritionally modified food products that improve health or reduce human health risks for disease is an increasingly important aspect of animal nutrition.
From page 22...
... IMPACTS OF MODIFIED PROCESSED FOODS Unfortunately these low fat foods are not decreasing the incidence of obesity, which has been on the rise in the United States. Eating less animal fat and more plant oil has increased the ratio of n-6 to n-3 polyunsaturated fatty acids in the human diet, which, when based on biochemical data, favors inflammatory responses that contribute to cardiovascular disease, some cancers, and bone disease.
From page 23...
... Fatty Acids Most recently, conjugated linoleic acid (CLA) found predominately in dairy products and meat from ruminants, has generated great interest in TABLE 3-1.
From page 24...
... The two double bonds in CLA are connected in contrast to linoleic acid, which has a methylene carbon separating the double bonds in the hydrocarbon chain. CLA will not substitute for the essential fatty acid, linoleic acid, but does have potent effects on enzyme systems, eicosanoid production, and growth and development of animals that may, in the future, benefit human health.
From page 25...
... Some of the first designed foods created could restore the omega-3 fatty acids to the human diet to balance the ratio of n-6 to n-3 fatty acids. Perhaps in the near future CLA will be better understood, and dairy products and red meat CLA levels will be increased to reduce human risk for cancer, heart disease, osteoporosis, and inflammatory diseases.


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