Lipids in foods: Problems and procedures in collating data

Abstract

Reliable data on the quantities of individual fatty acids in all foods are needed. This article explains the program at Nutrient Data Research Center, USDA, designed to collate all available information concerning lipids and fatty acids in foods. It discusses the problems encountered in evaluating published data and emphasizes the need for full description of sample, i.e., full disclosure of production, processing, cooking treatments, and other factors influencing lipid composition. Typical examples of treatment parameters which affect lipids in foods are cited. Extraction methods are treated and the need for determination of the fatty acid content of extracted total lipids is emphasized. The criteria of good analyses and the commodities needing detailed analyses are included.