Open access peer-reviewed Edited Volume

Fatty Acids - Recent Advances

Erik Froyen

California State Polytechnic University

An assistant professor in the Department of Nutrition and Food Science at California State Polytechnic University, Pomona, with multiple publications and presentations on the mechanisms by which fatty acids impact the risk factors for cardiovascular disease.


Total Cholesterol Triglycerides Seizures Epilepsy Low-Fat Diet High-Fat Diet Cardiovascular Disease Saturated Fatty Acids Monounsaturated Fatty Acids Polyunsaturated Fatty Acids Fat Food Sources Omega-3 Fatty Acids

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About the book

Cardiovascular disease (CVD) is the largest contributor to death worldwide. Early studies demonstrated that high consumption of fat increased the risk for CVD and mortality. Subsequently, certain studies indicated that replacing a portion of saturated fatty acids with monounsaturated and polyunsaturated fatty acids decreased the risk for CVD. In addition, it has been shown that intake of saturated fat increases total cholesterol concentrations. However, cholesterol is found in a variety of components, such as low-density lipoprotein (LDL), very-low-density lipoprotein (VLDL), and high-density lipoprotein (HDL) particles. The consumption of saturated fat tends to increase both LDL and HDL cholesterol concentrations. Interestingly, the intake of saturated fat has been reported to increase large LDL particles, which are less atherogenic, compared to small LDL particles. To add to the complexity, low-fat, high-carbohydrate diets likely increase triglyceride and decrease HDL concentrations.

Furthermore, the consumption of certain food components, including fiber, phytochemicals, micronutrients, and probiotics, may partially offset the individual effects of fatty acids on CVD risk factors. Other interesting and timely health topics regarding fat and fatty acids include seizures and depression. A high-fat, low-carbohydrate diet has been used to treat individuals who experience seizures. Additionally, some authors have indicated that omega-3 fatty acids may treat depression.

Therefore, the aim of this book will provide recent evidence on the effects of fat and fatty acid consumption on CVD risk, seizures, and depression.

Publishing process

Book initiated and editor appointed

Date completed: March 1st 2022

Applications to edit the book are assessed and a suitable editor is selected, at which point the process begins.

Chapter proposals submitted and reviewed

Deadline Extended: Open for Submissions

Potential authors submit chapter proposals ready for review by the academic editor and our publishing review team.

Approved chapters written in full and submitted

Deadline for full chapters: July 2nd 2022

Once approved by the academic editor and publishing review team, chapters are written and submitted according to pre-agreed parameters

Full chapters peer reviewed

Review results due: September 20th 2022

Full chapter manuscripts are screened for plagiarism and undergo a Main Editor Peer Review. Results are sent to authors within 30 days of submission, with suggestions for rounds of revisions.

Book compiled, published and promoted

Expected publication date: November 19th 2022

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About the editor

Erik Froyen

California State Polytechnic University

Erik Froyen is an assistant professor in the Department of Nutrition and Food Science at California State Polytechnic University, Pomona. He has a PhD in Nutritional Biology from the University of California, Davis. His PhD dissertation research involved investigating the effects of soy isoflavones on liver detoxification enzyme activities in rodent and cell culture models. His research interests include the mechanisms by which fatty acids impact the risk factors for cardiovascular disease. He has multiple publications and presentations on this topic. He also teaches courses in Basic Nutrition, Introduction to Nutrition Research, Nutrient Metabolism, and Nutritional Genomics.

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