Serventi, Luca, Yang, Kaichao, Liu, Congyi, Tanyitiku, Mary ORCID: https://orcid.org/0000-0003-3809-4340 and Mohajer, Minoo (2023) Lipids. In: Serventi, Luca, (ed.) Sustainable Food Innovation. Sustainable Development Goals Series (SDGS) . Springer International Publishing AG, Cham, Switzerland, pp. 59-71. ISBN 978-3031123573 ISSN 2523-3084 (doi:10.1007/978-3-031-12358-0_5)

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Abstract

Fats are not all bad. In fact, we need them for energy, to absorb fat soluble vitamins and to grow healthy body and brain. Saturated lipids should be consumed in moderation to prevent cardiovascular disease, considering the length of their fatty acid chain: the shorter the better. This applies to health effects and footprint, with short chain saturated fats being predominant in plants. Unsaturated lipids mostly come from seeds and nuts, with vast differences in water and carbon footprint, taste and price. Again, they are not all the same. Finally, omega-3 fatty acids are important for human health. Fish is rich in docosahexanoic (DHA) and eicosapentaenoic (EPA), particularly bioactive, but intensive fishing may pose environmental issues. Some plant sources are more sustainable (seeds) but less abundant in DHA and EPA or too expensive (algae). Recent innovations offer interesting solutions by enhancing taste and availability (price) of sustainable solutions for lipids.

Item Type:	Book Section
Uncontrolled Keywords:	dairy, footprint, lipids, nuts, Omega-3, seeds
Subjects:	Q Science > Q Science (General)
Faculty / School / Research Centre / Research Group:	Faculty of Engineering & Science Faculty of Engineering & Science > Natural Resources Institute Faculty of Engineering & Science > Natural Resources Institute > Centre for Food Systems Research Faculty of Engineering & Science > Natural Resources Institute > Centre for Food Systems Research > Food Processing & Innovation
Last Modified:	05 Mar 2026 12:41
URI:	https://gala.gre.ac.uk/id/eprint/48073

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