Tuky a mastné kyseliny ve výživě – Brát Jiří (2025)

The book provides a comprehensive overview of nutritional recommendations regarding fats in relation to the actual intake of fatty acids in a typical diet. The author describes the technologies for obtaining and processing fats, debunks myths about the negative impact of fat refining on human health, and reminds us that manufacturers can avoid the technology of partial hydrogenation of fats, which produces harmful trans fatty acids. We will learn how to understand health claims for fats and nutritional information on food packaging.

The second part is dedicated to the 55 most significant common and unconventional oils and fats available on our market. It contains detailed information about their composition, including recommendations for consumption, so that the diet can be considered balanced. The reader will receive specific recommendations for using fats and oils in the kitchen and will be alerted to mistakes they may encounter in practice. They will learn that fats and oils differ in their functional properties, which determine their practical use. For example, not every oil is suitable for frying in terms of stability, and for baking, we usually need a fat that supports the desired texture of the product.

The average consumer, when assembling a proper and balanced diet, faces the issue of...