脂質栄養学 ―「日本人の健康と脂質」の理解を求めて―

出版社： 幸書房
著者：
発行日： 2016-04-05
分野： 臨床医学：一般  >  栄養/食事/輸血
ISBN： 9784782104088
電子書籍版： 2016-04-05 （初版第1刷）
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本書の目的は、「脂質の摂取と健康」との関係をひも解くことにある。本書では、健康と係わりが深い脂質（油脂）成分の栄養問題を科学的のみならず学問的に中立的な立場から理解するため、出来るだけ多くの情報を解りやすく解説することで読者の判断を容易にするよう努めた。本書は、研究者だけでなく、栄養指導に係わる管理栄養士の皆さんにも広く利用して頂きたい。

目次

  • 表紙
  • 序文
  • 目次
  • はじめに 脂質栄養学における食品栄養学的な考え方
  • 第1章 脂質栄養を理解するための基礎知識
  • 1.1 用語の問題
  • 1.2 食品中の脂肪酸
  • 1.3 食用油脂
  • 1.3.1 植物油脂
  • 1.3.2 動物油脂
  • 1.3.3 食用油脂消費の現状
  • 1.3.4 トリグリセリド構造 ( 構造脂質 )
  • 1.3.5 脂肪酸以外の成分
  • 1.3.6 油脂の特数
  • 第2章 脂肪の消化と吸収
  • 2.1 消化・吸収機構
  • 2.2 吸収された脂肪の動き
  • 2.3 中鎖脂肪酸の吸収機構
  • 2.4 難消化性油脂
  • 第3章 脂質の栄養機能
  • 3.1 栄養機能の概要
  • 3.1.1 エネルギー価
  • 3.1.2 必須脂肪酸の給源
  • 3.1.3 脂溶性成分の給源と吸収促進作用
  • 3.2 油脂と味覚
  • 第4章 脂質の生理機能
  • 4.1 飽和脂肪酸
  • 4.1.1 飽和脂肪酸リスク説の背景
  • 4.1.2 飽和脂肪酸リスク説への反論
  • 4.1.3 飽和脂肪酸無罪論の展開
  • 4.1.4 飽和脂肪酸問題の決着
  • 4.1.5 パーム油は危険な油か
  • 4.1.6 パルミチン酸以外の飽和脂肪酸の影響
  • 4.1.7 食品業界の対応 : 加工肉製品での脂肪置換
  • 4.1.8 まとめ
  • 4.2 一価不飽和脂肪酸 ( モノ不飽和脂肪酸 )
  • 4.2.1 オレイン酸の有用性
  • 4.2.2 オレイン酸は「静かな脂肪酸」
  • 4.2.3 静かな脂肪酸説への反論
  • 4.2.4 オレイン酸以外の一価不飽和脂肪酸
  • 4.2.5 まとめ
  • 4.3 多価不飽和脂肪酸
  • 4.3.1 必須脂肪酸としての多価不飽和脂肪酸
  • 4.3.2 n - 6系脂肪酸と心疾患
  • 4.3.3 n - 3系脂肪酸と心疾患
  • 4.3.4 n - 6 / n - 3比問題
  • 4.3.5 必須脂肪酸の代謝
  • 4.3.6 多価不飽和脂肪酸の比較生理機能論
  • 4.3.7 アラキドン酸の機能
  • 4.3.8 血液濃度からの多価不飽和脂肪酸摂取量の評価
  • 4.3.9 オメガ3製品 ( サプリメント ) についての理解
  • 4.3.10 まとめ
  • 4.3.11 多価不飽和脂肪酸と冠動脈心疾患 : 総括
  • 4.4 トランス脂肪酸
  • 4.4.1 トランス脂肪酸とは
  • 4.4.2 トランス脂肪酸と冠動脈心疾患のリスク
  • 4.4.3 リノール酸によるトランス脂肪酸のリスク低減
  • 4.4.4 トランス脂肪酸が心疾患リスクを高めるメカニズム
  • 4.4.5 閾値あるいは許容上限量の問題
  • 4.4.6 どのトランス異性体に責任があるのか
  • 4.4.7 天然型トランス脂肪酸擁護論
  • 4.4.8 トランス脂肪酸規制策
  • 4.4.9 トランス脂肪酸規制の効果
  • 4.4.10 わが国での現状と対応状況
  • 4.4.11 トランス脂肪酸問題の今後
  • 4.4.12 まとめ
  • 4.5 中鎖脂肪酸 ( medium - chain fatty acid )
  • 4.5.1 中鎖脂肪酸と中鎖脂肪 ( medium - chain triglyceride, MCT )
  • 4.5.2 中鎖脂肪酸の消化吸収
  • 4.5.3 中鎖脂肪酸のβ酸化とケトン体の生成
  • 4.5.4 MCT・MLCTに期待される生理的機能
  • 4.5.5 まとめ
  • 4.6 短鎖脂肪酸 ( short chain fatty acid, SCFA )
  • 第5章 油脂と肥満
  • 5.1 嫌われる「あぶら」
  • 5.2 肥満を巡るわが国の現状
  • 5.3 「あぶら」を食べると本当に肥るのか
  • 5.3.1 現状理解
  • 5.3.2 高炭水化物食 ( 低脂肪食 ) で体重は増加する
  • 5.4 「脂肪の摂取と肥満との関係」の理解
  • 5.5 すべての油脂が同様な効果を示すか ?
  • 5.6 わが国における状況
  • 5.7 肥満の遺伝子メカニズム : 脂肪酸のβ酸化との関連性
  • 5.8 褐色脂肪組織
  • 5.9 異所性脂肪
  • 5.10 脂肪酸のβ酸化の熱力学
  • 5.11 食事脂肪と肥満を巡る現状
  • 5.12 まとめ
  • 第6章 コレステロールの栄養学
  • 6.1 食品中のコレステロール含有量と摂取源
  • 6.2 コレステロール代謝 : 吸収
  • 6.3 コレステロール代謝 : 体内合成・異化・排泄
  • 6.4 血液コレステロール濃度と心疾患リスク
  • 6.4.1 コレステロールの摂取と血清コレステロール濃度
  • 6.4.2 食事脂肪と血清コレステロール濃度
  • 6.4.3 血液コレステロール濃度と癌
  • 6.5 酸化コレステロール
  • 6.5.1 コレステロールの自動酸化
  • 6.5.2 生体内で生成した酸化コレステロール
  • 6.6 まとめ
  • 第7章 植物ステロールの栄養学
  • 7.1 植物ステロール・植物スタノール
  • 7.2 植物ステロールの種類と存在
  • 7.3 植物ステロール・スタノールの降コレステロール作用とその特性
  • 7.4 コレステロール吸収阻害機構と植物ステロールの吸収
  • 7.4.1 植物ステロールのコレステロール吸収阻害機構
  • 7.4.2 植物ステロールの吸収
  • 7.5 その他の機能
  • 7.6 植物ステロール酸化物
  • 7.7 植物ステロールの有効利用
  • 7.8 まとめ
  • 第8章 脂質の食事摂取基準
  • 8.1 食事摂取基準の基本理念と特徴
  • 8.2 食事摂取基準2015年版
  • 8.2.1 脂質の総エネルギーに占める割合 ( 脂肪エネルギー比率 )
  • 8.2.2 飽和脂肪酸
  • 8.2.3 n - 6系脂肪酸
  • 8.2.4 n - 3系脂肪酸
  • 8.2.5 その他の脂肪酸
  • 8.2.6 コレステロール
  • 8.2.7 生活習慣病の重症化予防
  • 8.3 脂質栄養学の真髄
  • 第9章 食用油脂の安全性を巡って
  • 9.1 油脂の精製中に生成する健康リスク成分
  • 9.1.1 MCPDとグリシドール
  • 9.1.2 トランス脂肪酸
  • 9.2 油脂を用いる加熱加工・調理に伴い生成する成分
  • 9.2.1 還元糖との反応で生成するアクリルアミド
  • 9.2.2 加熱に伴う過酸化脂質
  • 9.3 まとめ
  • 第10章 脂質と健康 : 新しい情報を中心に
  • 10.1 歴史的背景と現実
  • 10.2 地中海型食事とオレイン酸の効用
  • 10.3 n - 3系長鎖多価不飽和脂肪酸を巡る議論
  • 10.4 肥満との関係 - 食事脂肪低減化の問題点
  • 10.5 食事脂肪とリポタンパク質代謝
  • 10.6 脂肪酸の供給源としての植物油
  • 10.7 食事脂肪と腸内細菌 : 炎症, バリアー機能および代謝的効果
  • 10.8 まとめ
  • 索引
  • 奥付

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参考文献のリンクは、リンク先の都合等により正しく表示されない場合がありますので、あらかじめご了承下さい。

本参考文献は電子書籍掲載内容を元にしております。

はじめに 脂質栄養学における食品栄養学的な考え方

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第1章 脂質栄養を理解するための基礎知識

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第2章 脂肪の消化と吸収

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第3章 脂質の栄養機能

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第4章 脂質の生理機能

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第5章 油脂と肥満

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第6章 コレステロールの栄養学

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第7章 植物ステロールの栄養学

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第8章 脂質の食事摂取基準

P.249 掲載の参考文献
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第9章 食用油脂の安全性を巡って

P.261 掲載の参考文献
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第10章 脂質と健康 : 新しい情報を中心に

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