Fett - rekommendationer, kostvanor och konsumtion mellan 1935 och 2009
This literature research is meant to answer the following questions: • What was the Swedes consumption of fat from 1935 to 2009? • How has the fat consumption corresponded to the current recommendations? • What is LCHF and which are the main advantages and disadvantages? Fat supplies us with ene...
| Autores principales: | , |
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| Formato: | M2 |
| Lenguaje: | sueco Inglés |
| Publicado: |
SLU/Dept. of Food Science
2012
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| Materias: |
| _version_ | 1855570685470965760 |
|---|---|
| author | Aker, Hanna Germundsson, Lisa |
| author_browse | Aker, Hanna Germundsson, Lisa |
| author_facet | Aker, Hanna Germundsson, Lisa |
| author_sort | Aker, Hanna |
| collection | Epsilon Archive for Student Projects |
| description | This literature research is meant to answer the following questions:
• What was the Swedes consumption of fat from 1935 to 2009?
• How has the fat consumption corresponded to the current recommendations?
• What is LCHF and which are the main advantages and disadvantages?
Fat supplies us with energy, isolates and protect organs from bumps and punches. Fat is insoluble in water but soluble in organic solvents. The properties of a fat depend on its structure. The most common fat in human food is triacylglycerides. Linolic acid and linoleic acid are the essential fatty acids and have to be consumed.
The information was mainly obtained from literature from the Swedish National Food Administration and from the library at SLU. Jordbruksstatistisk årsbok from the Swedish Board of Agriculture and the Central Bureau of Statistics has also been very helpful.
The fat consumption in E% increased in the beginning of the sixties but soon after, it decreased again. The total consumption of fat in g did not vary much from 1935 to 2009. The consumption of butter greatly decreased after the fifties but around 2000 it was stabilized. The consumption of margarine duplicated from 1950 to 1982 and was halved to 2006. The ice cream consumption increased by more than 1900 % from 1950 to 1993.
The fat consumption (E%) has always exceeded the recommendations but in 2005 the consumption decreased to a value close to the recommended.
The idea of the LCHF diet is to increase the fat intake (to 75 E%) and to decrease the carbohydrate intake (to 5 E%). Advantages pointed out by the followers are reduction in body weight, prolonged feeling of fullness and an enhanced feeling of energy. Disadvantages according to the Swedish Nutrition Recommendations (SNR) are the increased intake of saturated fat and cholesterol.
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| format | M2 |
| id | RepoSLU4456 |
| institution | Swedish University of Agricultural Sciences |
| language | swe Inglés |
| publishDate | 2012 |
| publishDateSort | 2012 |
| publisher | SLU/Dept. of Food Science |
| publisherStr | SLU/Dept. of Food Science |
| record_format | eprints |
| spelling | RepoSLU44562012-07-06T08:14:29Z Fett - rekommendationer, kostvanor och konsumtion mellan 1935 och 2009 Aker, Hanna Germundsson, Lisa fett rekommendation kostvanor konsumtion glass smör margarin LCHF transfett kolesterol This literature research is meant to answer the following questions: • What was the Swedes consumption of fat from 1935 to 2009? • How has the fat consumption corresponded to the current recommendations? • What is LCHF and which are the main advantages and disadvantages? Fat supplies us with energy, isolates and protect organs from bumps and punches. Fat is insoluble in water but soluble in organic solvents. The properties of a fat depend on its structure. The most common fat in human food is triacylglycerides. Linolic acid and linoleic acid are the essential fatty acids and have to be consumed. The information was mainly obtained from literature from the Swedish National Food Administration and from the library at SLU. Jordbruksstatistisk årsbok from the Swedish Board of Agriculture and the Central Bureau of Statistics has also been very helpful. The fat consumption in E% increased in the beginning of the sixties but soon after, it decreased again. The total consumption of fat in g did not vary much from 1935 to 2009. The consumption of butter greatly decreased after the fifties but around 2000 it was stabilized. The consumption of margarine duplicated from 1950 to 1982 and was halved to 2006. The ice cream consumption increased by more than 1900 % from 1950 to 1993. The fat consumption (E%) has always exceeded the recommendations but in 2005 the consumption decreased to a value close to the recommended. The idea of the LCHF diet is to increase the fat intake (to 75 E%) and to decrease the carbohydrate intake (to 5 E%). Advantages pointed out by the followers are reduction in body weight, prolonged feeling of fullness and an enhanced feeling of energy. Disadvantages according to the Swedish Nutrition Recommendations (SNR) are the increased intake of saturated fat and cholesterol. Denna litteraturstudie vill besvara följande frågeställning: • Hur har svenskarnas fettkonsumtion sett ut från 1935 till 2009? • Hur har konsumtionen förhållit sig till gällande rekommendationer? • Vad går LCHF-dieten ut på och vad är dess främsta för- och nackdelar? Fett ger energi, isolerar och skyddar organ mot stötar och slag. Fett är olösliga i vatten men lösliga i organiska lösningsmedel. Fetters egenskaper beror på dess struktur. Det vanligaste fettet i mänsklig föda är triacylglycerider. Linolsyra och linolensyra är de essentiella fettsyrorna och måste intas med födan. Fakta inhämtades främst från litteratur från livsmedelsverket och från ultunabiblioteket på SLU. Jordbruksstatistisk årsbok från jordbruksverket och SCB har varit till mycket stor hjälp. Fettkonsumtionen i E% ökade något fram till 1960-talet för att sedan minska något igen. Fettkonsumtionen i g varierade endast mycket lite under hela perioden. Smörkonsumtionen sjönk kraftigt efter 1950-talet men planade ut runt år 2000. Margarinkonsumtionen fördubblades från år 1950 till år 1982 men halverade sedan till år 2006. Glasskonsumtionen steg med över 1900 % från år 1950 till år 1993. Fettkonsumtionen (E%) låg hela tiden över rekommendationerna. Först 2005 sjönk konsumtionen riktigt nära gällande rekommendationer. LCHF-dieten går ut på att äta mycket fett (75 E%) och lite kolhydrater (5 E%). Fördelar som lyfts fram av förespråkare är bl.a. viktnedgång, längre mättnadskänsla och en känsla av att orka mer. Nackdelarna enlig SNR är ett ökat intag av mättat fett och kolesterol. SLU/Dept. of Food Science 2012 M2 swe eng https://stud.epsilon.slu.se/4456/ |
| spellingShingle | fett rekommendation kostvanor konsumtion glass smör margarin LCHF transfett kolesterol Aker, Hanna Germundsson, Lisa Fett - rekommendationer, kostvanor och konsumtion mellan 1935 och 2009 |
| title | Fett - rekommendationer, kostvanor och konsumtion mellan 1935 och 2009 |
| title_full | Fett - rekommendationer, kostvanor och konsumtion mellan 1935 och 2009 |
| title_fullStr | Fett - rekommendationer, kostvanor och konsumtion mellan 1935 och 2009 |
| title_full_unstemmed | Fett - rekommendationer, kostvanor och konsumtion mellan 1935 och 2009 |
| title_short | Fett - rekommendationer, kostvanor och konsumtion mellan 1935 och 2009 |
| title_sort | fett - rekommendationer, kostvanor och konsumtion mellan 1935 och 2009 |
| topic | fett rekommendation kostvanor konsumtion glass smör margarin LCHF transfett kolesterol |