Nestel P, Noakes M, Clifton P
Baker Medical Research Institute, Melbourne, Australia.
Lipids. 1996 Mar;31 Suppl:S65-9. doi: 10.1007/BF02637053.
The special needs of the food industry may not always coincide with what is healthiest for consumers. People always demand optimal taste, flavor and texture; they expect shelf-stability, convenience and novelty. The edible oils and fat industry has been particularly vulnerable in this regard but has tried, often very successfully, to modify its products to take into account the customer's preferences and their health. The following review illustrates some potential strategies in the retail and commercial sectors, especially in baking, frying and food service areas. Given the large increase in the consumption of convenient, small portion meals, the fat content and composition of such meals and products will critically influence further outcomes in areas related to cardiovascular disease, cancer, obesity and diabetes.
食品行业的特殊需求并不总是与对消费者最健康的需求相一致。人们总是要求最佳的口感、风味和质地；他们期望产品具有货架稳定性、便利性和新颖性。在这方面，食用油脂行业尤其脆弱，但该行业经常非常成功地尝试对其产品进行改良，以兼顾消费者的偏好及其健康需求。以下综述阐述了零售和商业领域的一些潜在策略，尤其是烘焙、油炸和食品服务领域。鉴于方便的小份餐食的消费量大幅增加，此类餐食和产品的脂肪含量及成分将对心血管疾病、癌症、肥胖症和糖尿病等相关领域的进一步发展产生关键影响。
