Cardiovascular disease (CVD) is a leading cause of global mortality, and is considered one of diseases with the most rapid growth rate in China. Numerous studies have indicated a closed relationship between an increased incidence of CVD and dietary factors. Dietary fat is one of the three primary nutrients of consumption; however, high fat dietary in causing CVD has been neglected in some official dietary guidelines. Our present review has analyzed the relationship between dietary fat consumption and CVD in China over the past 30 years (from 1990 to 2019). There is a significant correlation between CVD incidence and mortality for consumption of both vegetable oils and animal fats, per capita consumption, and the relative weight of dietary fat exceeding that of other food ingredients (e.g., salt, fruit, and marine food). For fatty acid species, the proportion of ω6 fatty acid consumption increased, causing a significant increase in the ratios of ω6/ω3 fatty acids, whereas the proportion of monounsaturated fatty acid consumption decreased. Such changes have been considered a characteristic of dietary fat consumption in Chinese residents over the past 30 years, and are closely related to the incidence of CVD. Therefore, we suggest that the government should spread awareness regarding the consumption of dietary fat intake to prevent CVD and related health disorders. The public should be educated to avoid high fat diet and increase the intake of monounsaturated fatty acids and ω3 fatty acids.

Odd-chain fatty acids (OCFAs), with potential value for growing infants, have been reported in breast milk. The association of location and lactation stage with the profile and content of OCFAs in breast milk was studied. We analyzed 1487 breast milk samples collected from 12 areas in China, and 102 infant formulas from different brands were purchased from the local supermarket. The content of sn-2 C15:0 significantly decreased from the colostrum to the mature stage, while that of C17:0 was not significantly increased by the lactation stage (p > 0.05). The content of C15:0 and C17:0 significantly decreased dramatically after the colostrum period, while the content of C13:0 was highest in the mature stage. The level of C15:0 and C17:0 in human milk from Gansu and Xinjiang was significantly higher than that from other areas. Similar trends were observed on the level of sn-2 C15:0 and C17:0, whereas the content of sn-2 C11:0 and C13:0 was significantly higher in breast milk from Shandong. Based on the PDS-LA analysis, the difference among infant formulas, each stage of human milk and human milk from different locations were different. Research is needed to determine if there are health benefits associated with OCFAs.

Coffee oil, an increasingly recognized yet underutilized byproduct of spent coffee grounds, has attracted attention due to its diverse lipid composition and minor components. This study systematically investigated the lipid characteristics of coffee oils extracted from both Arabica and Robusta spent coffee grounds subjected to varying roasting degrees. Comprehensive analyses were conducted, mainly regarding oil yield, acid and peroxide values, fatty acid profiles, sn-2 positional fatty acid distribution, triacylglycerol composition, tocopherol content and total Folin-reactive compounds, as well as squalene and sterol profiles. The selected Arabica samples generally showed higher oil yields than Robusta samples, with oil contents ranging from 12.13% to 15.14% and 10.10% to 13.01%, respectively. Arabica coffee oils showed relatively high total tocopherol levels, ranging from 930.35 to 1495.37 mg/kg, whereas Robusta coffee oils ranged from 637.69 to 867.21 mg/kg. Total Folin-reactive compounds varied among samples and should be interpreted as composition-related indicators rather than direct evidence of antioxidant function. In contrast, Robusta coffee oils contained much higher levels of squalene and total sterols, ranging from 97.00 to 170.37 mg/100 g and 787.29 to 1007.92 mg/100 g, respectively. Chemometric analyses showed distinct grouping patterns among the selected coffee oil samples. In the present sample set, the overall lipid profiles were more closely associated with the Arabica and Robusta sample groups than with the assigned roasting levels. These results provide compositional information for the potential use of Arabica coffee oil as a tocopherol- and Folin-reactive compound-rich lipid ingredient. Robusta coffee oil may be further evaluated for applications requiring higher levels of squalene, phytosterols, and relatively saturated lipid structures. This study provides novel insights into the compositional complexity of coffee oil and supports its targeted valorization across various industries.