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


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,

 

Isn’t 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 “free” 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)

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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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