Prelims.qxd 12/19/09 4:25 PM Page i FOX AND CAMERON’S Food Science, Nutrition & Health TThhiiss ppaaggee iinntteennttiioonnaallllyy lleefftt bbllaannkk Prelims.qxd 12/19/09 4:25 PM Page iii FOX AND CAMERON’S Food Science, Nutrition & Health 7th edition Michael E. J. Lean MA,MB,BChir,MD,FRCP Professor of Human Nutrition at the University of Glasgow Consultant Physician at Glasgow Royal Infirmary Visiting Research Fellow at the Centre for Human Nutrition, University of Colorado Health Sciences Center,USA Hodder Arnold AMEMBER OF THE HODDER HEADLINE GROUP CRC Press Taylor & Francis Group 6000 Broken Sound Parkway NW, Suite 300 Boca Raton, FL 33487-2742 © 2006 by Taylor & Francis Group, LLC CRC Press is an imprint of Taylor & Francis Group, an Informa business No claim to original U.S. Government works Version Date: 20121026 International Standard Book Number-13: 978-1-4441-1337-2 (eBook - PDF) This book contains information obtained from authentic and highly regarded sources. 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Visit the Taylor & Francis Web site at http://www.taylorandfrancis.com and the CRC Press Web site at http://www.crcpress.com Prelims.qxd 12/19/09 4:25 PM Page v Contents Preface to the 7th edition and Acknowledgements vii Preface to the 6th edition ix Acronyms/terms used xi Chapter 1 Food and its functions 1 Chapter 2 Enzymes and digestion 11 Chapter 3 Food, eating, health and disease 23 Chapter 4 Nutrient dietary requirements and reference values 34 Chapter 5 Obesity in the twenty-first century 39 Chapter 6 Fats, oils and lipids 45 Chapter 7 Milk and dairy products 76 Chapter 8 Carbohydrates 88 Chapter 9 Carbohydrate-rich foods 106 Chapter 10 Amino acids and proteins 132 Chapter 11 Protein-rich foods 152 Prelims.qxd 12/19/09 4:25 PM Page vi vi Contents Chapter 12 Water and beverages 168 Chapter 13 Mineral elements 186 Chapter 14 Vitamins and other bioactive food constituents 198 Chapter 15 Fruits, nuts and vegetables 219 Chapter 16 Methods of cooking 235 Chapter 17 Diet and health 249 Chapter 18 Food spoilage and preservation 270 Chapter 19 Toxins, food-borne infections and food hygiene 286 Chapter 20 Food contaminants – adulterants and additives 297 Index 311 Prelims.qxd 12/19/09 4:25 PM Page vii Preface to the 7th edition Fox and Cameron has rightly become the leading and new emphasis.Reflecting the change in editor- textbook in the field of Food Sciences and Nutrition, ship and the changing demands of the food industry for use both in colleges and in schools,as well as a ref- to meet the needs of consumers, this new edition erence source for the food and catering companies. includes a great deal more on the impact of foods The style created by Fox and Cameron was both on health – both through nutrition and through food- accessible and authoritative,and not without humour borne infections. Referencing is much reduced in in places. this 7th edition.Rather than referring back to older For this revised 7th edition, a great debt is still publications,students and their teachers should be owed to B.A. Fox and A. G. Cameron (Brian Fox accessing the latest scientific regulatory and policy sadly died in 2002). I have tried to retain their documents on the internet.The impact on the food human touch and the balance between presenting industry of new,consumer-centred agencies such as up-to-date scientific issues in the context of foods the Food Standards Agency and the Joint Health we all know and love (or loathe,in some cases). Claims Initiative, are felt throughout this new I have been helped enormously by the hard work edition, and students will need to monitor their of Dr Wendy Wrieden, Centre for Public Health websites for new information. Nutrition Research,University of Dundee,UK,and The times are certainly changing for the food we have both relied on help from our secretaries industry.With continued globalization,and 90 per and academic colleagues in the process of revision. cent of all food regulations in UK now being derived Some of the book is left unchanged from the lat- from Europe,students and workers in the food indus- est editions.This is in part a testimony to the huge tryneed to keep on their toes.This book is designed amount of material marshalled by Fox and Cameron. to help. However,all the chapters have been brought up-to- Professor Mike E J Lean date to incorporate new evidence,new technologies 2006 Acknowledgements ‘The Water Song’ appears on p.168. Words and Music by Robin Williamson © 1968 (renewed) Warner-Tamerlane Publishing Corporation Administered by Warner/Chappell Music Ltd,London W6 8BS Reproduced by permission TThhiiss ppaaggee iinntteennttiioonnaallllyy lleefftt bbllaannkk Prelims.qxd 12/19/09 4:25 PM Page ix Preface to the 6th edition It is universally accepted that an adequate and well- retains the basic structure of previous editions.The balanced diet is essential for the enjoyment of good first three chapters describe in outline the nature health but the scientific principles on which this and functions of food,and the changes it undergoes belief is based are by no means widely understood. in the body when it is eaten, together with a pre- This book,which bridges the gap between science liminary exploration of the relationship between and practice in nutrition, is an attempt to make dietary factors and good health.A new chapter fol- good this deficiency.It is largely concerned with what lows in which the relatively new terms known as food is, how much of it we should eat and what dietary reference values,which are used to express happens to it – and to us – when we eat it.It pro- dietary requirements, are introduced. These have vides a comprehensive and up-to-date survey of the taken the place of the terms used previously,such as body of knowledge which has come to be known as recommended daily amount,and they are employed food science, and examines the nutritional signifi- consistently throughout the remainder of the book. cance of this knowledge.This is a more difficult task The main body of the text is given over to an account than might at first be supposed because of the many of the nature of nutrients and the foods which con- scientific disciplines involved, the complex nature tain them and to a description of what happens to of many apparently simple foodstuffs and the intri- food when it is grown,stored,processed,preserved, cate biochemical reactions that occur when food is cooked and eaten.A chapter dealing with the rela- digested, absorbed and converted into the stuff of tionship between diet and health discusses the way which we are made. in which dietary habits can be modified to promote We have sought to make the book as self-contained good health and combat disease. as possible but a study of food science and nutri- Subsequent chapters look at the related topics of tion, even at the fairly elementary level at which food spoilage and preservation,food poisoning and this book is pitched,is of necessity far-ranging and food hygiene.The final chapter,which is concerned inevitably involves an assumption of some previous with the important topic of food contaminants and knowledge of basic science.Nevertheless,we hope additives,seeks to present a balanced and compre- that the text will be intelligible to all those who hensive account of what has become a controversial might wish to read it, and with this in mind, we subject. Although there may be risks involved in have kept the use of structural formulae to a mini- using some additives,considerable benefits may also mum. Unfortunately, it has not been possible to be obtained and an attempt is made to balance avoid using the combinations of initial letters which these two aspects of the use of additives in food. serve as abbreviations for frequently used groups We have not attempted to provide references to the of words with particular meanings; these have, in original sources of the information given in this book; effect,become recognized as part of the specialized such references would have greatly increased the vocabulary of food science.To assist the reader in length and cost of the book and would,perhaps,have finding a way through this veritable thicket of alpha- been used by relatively few readers.A short reading betic abbreviations a Glossary has been provided list is given at the end of many chapters which will which we hope will prove helpful. assist readers requiring more detailed information. We have been encouraged by the consistent popu- Details of a number of books on food science and larity of the book over a long period to conclude nutrition which are of more general interest are given that it is fulfilling a need and meeting the objectives in a General Reading List at the end of the book. we set ourselves when it was first written. Conse- Great care has been taken to ensure that the infor- quently,we have not thought it necessary to make mation contained in this book is as accurate and radical changes in preparing this sixth edition and it up-to-date as possible but it is almost inevitable that