Suresh D. Sharma & Michele Barone 
Dietary Patterns, Food Chemistry and Human Health [PDF ebook] 

This brief discusses the influence of modern food production on dietary patterns and chronic diseases. In four concise chapters the authors explore different aspects of this topical issue. Chapter one highlights the importance of advanced glycation end products in food and describes how high levels of these complex molecules can lead to an increase in chronic diseases. Chapter two addresses the role of carbohydrates in inexpensive and tasty foods, while chapter three outlines how vegetable fats, notably palm oil, are used in selected industrial foods and explores their relation to hyper-palatability and other health issues. Lastly, the fourth chapter discusses the increasing demand for high-protein foods and the concomitant availability of vegan products. This brief is of interest to researchers in food production, food hygiene and public health, but is also relevant for certification bodies and specialists in the food industry.

Tabla de materias

Deleterious Consequences of Dietary Advanced Glycation End Products on Human Health Due to Oxidative Stress and Inflammation.- The Amount of Carbohydrates in the Modern Diet and the Influence of  Food Taxes for Public Health Purposes.- Fat Content in Selected Industrial Products: the Role of Selected Vegetable Oils.- Protein Sources in the Modern Food Industry: Are Vegan Foods the Right Choice?.

Sobre el autor

Suresh D. Sharma,  Ph.D., is an Assistant Research Professor at the Department of Biochemistry and Molecular Biology at Penn State University (Pennsylvania, USA). His research focuses on understanding diabetes, sleep apnea, and various viral diseases at the molecular level. Dr. Sharma has published numerous publications in international, peer-reviewed journals, and has presented talks at several international conferences and symposiums. He is also a member of the American Society of Virology. Michele Barone is an experienced consultant working in the field of food science and technology, and also in restoration chemistry. His work in food science focuses mainly on food packaging and correlated failures, and selected food products with a dedicated tradition (for instance, the Mediterranean Diet). More recently, he has written about food traceability systems in the field of European cheese products. Michele currently works at the Association ‘Componiamo il Futuro’(CO.I.F.) in Palermo, Italy (sector: professional training).