ABSTRACT
Fats and oils are not only essential nutrients but also contribute to the flavor and aroma of foods. However, an excessive intake of fat can result in obesity. The importance of preventing the accumulation of body fat, which also prevents certain lifestyle-related diseases, has been noted by many investigators and surveys. Clinical studies suggest that weight loss in the range of 5-10% of initial weight can confer a significant reduction in obesity-related disorders. Although energy restriction and the limitation of total and saturated fat intake may be the primary measures for the treatment of obesity, these goals are difficult to achieve. Therefore, numerous studies on dietary fats that influence the accumulation of body fat have been reported. While changing the fatty acid composition of triacylglycerol (TAG) is one approach, this study focused on the structure of other acylglycerols.
