ABSTRACT
Introduction ....................................................................................................................................451 History of Food Fats and Oils in the U.S. Diet ............................................................................452 Changes in the Food Fats Used in the United States During the Past Century...........................453 Fat Functions and Structure...........................................................................................................453 Major Classes of Lipids.................................................................................................................453 Definition of the Term “Omega” ...................................................................................................454 Essential and Non-Essential Fatty Acids.......................................................................................454 Fatty Acid Categories Found in Food ...........................................................................................455 Medium-Chain Fatty Acids: Lauric Acid ......................................................................................455 Importance of Lauric Oil Composition (Coconut Oil, Palm Kernel Oil).....................................455 Coconut as a Commercial Source of Lauric Acid ........................................................................456 Medium-Chain Fats as Functional Foods......................................................................................457 Medium-Chain Fatty Acids and Thermogenesis ...........................................................................458 Biochemical Functions and Weight Loss from Medium-Chain Fats............................................459 Immune-Enhancing Properties of Medium-Chain Fatty Acids.....................................................459 Beneficial Effects of Coconut Oil on Atherosclerosis Risk Factors.............................................460 Conclusion......................................................................................................................................460 References ......................................................................................................................................460
