Dear All,

When analysing fatty acid composition of foods it is normal to hydrolyse the
fatty acids from the glycerol as occurs in the gut. I do not see the
relevance of free fatty acids per se in food. In people it is a different
matter.

Elizabeth Lund
Independent Consultant
Nutrition and Gastrointestinal Health

Tel. +441508488049
Mob. +447841529097
http://www.elizabethlund.co.uk


From:  Anders Møller <[log in to unmask]>
Organization:  Danish Food Information
Reply-To:  <[log in to unmask]>
Date:  Thursday, 4 April 2013 08:29
To:  <[log in to unmask]>
Subject:  Re: non-esterified fatty acid concentration

Dear David,
 
Isn¹t that the information we carry in almost all food composition
databases/tables?
We recalculate the analysed methyl (or butyl) ester concentrations of fatty
acids to express the data as ³free² or non-esterified fatty acids?
 
If not, could you then elaborate a little on what is then meant?
 
All the best,
Anders
 
Anders Møller
Danish Food Information
Borgediget 12
DK-4000 Roskilde, Denmark
 
Websites:  Danish Food Information (http://www.danfood.info
<http://www.danfood.info/> )
                      SciName Finder (http://www.sciname.info
<http://www.sciname.info/> )
                      LanguaL (http://www.langual.org
<http://www.langual.org/> )
                   
 
 

From: Food Composition Discussion Group
[mailto:[log in to unmask]] On Behalf Of Haytowitz, David
Sent: 03 April 2013 23:36
To: [log in to unmask]
Subject: non-esterified fatty acid concentration
 

Hello:

  We got a request asking if we had anything on the non-esterified fatty
acid concentration of foods.  Also, if anyone is working in this area.
 
Thank you,
 
David
 
 
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