低脂食品影响人体健康的最新进展

Developments of Low fat Food and Its Effect on Health

体内过剩的脂肪往往是诱发部分恶性疾病的重要因素，所以人们一直都在致力于开发低脂食品。但由于脂肪是食品能量的集中来源与必需脂肪酸的唯一来源，也是脂溶性维生素的载体，单纯减少对脂肪的摄入将对人体健康带来某些不利影响。因此，应根据各年龄段机体（特别是孕妇、乳母、婴儿、儿童和青少年等）对脂肪的不同需求，精心设计食品结构，做到既有效避免了过量脂肪可能造成的危害，又保证了机体对能量与营养素的摄入。

Excess body fat may be a risk factor for several malignant disease, so low fat foods are quite developed and welcome. But as fat is the concentrated source of food energy, the only source of essential fatty acids and the carrier of fat soluble vitamins, lowering fat intake alone would bring about some negative effects on health. Therefore, according to the different fat requirements throughout all life cycle (especially pregnancy,lactation, infancy, childrenhood and adolescency), careful planning the food structures is necessary so as to protect against the possible dangers of excess fat, and to ensure the full intakes of energy and nutrients.