食用油中脂肪伴随物的营养与功能

Nutrition and Function of Accompaniments of Fats in Edible Oil

我国油脂营养和食用油消费领域存在片面强调脂肪酸平衡而忽视脂肪伴随物营养与功能的误区。本文从法国悖论、地中海式饮食、爱斯基摩人膳食的角度出发,阐述了脂肪伴随物与人体健康的密切关系。并且采用饱和脂肪与心血管病之间关系、脂肪摄入与乳腺癌的相关性、高脂膳食氧化应激与抗氧化剂的干预作用等营养学的最新研究结果,表明饱和脂肪酸与心血管疾病之间不存在显著的相关性,摄入富含有益脂肪伴随物、营养全面的食用油是油脂营养的关键所在。

In China, there is a misunderstanding about oil nutrition and edible oil consumption , which empha- sizes only the balance of fatty acid in oil nutrition, rather than the nutrition and functionalities of accompaniments of fats. In this paper, the relationship between accompaniments of fats in edible oil and human health was systematically elaborated from the view of French paradox, Mediterranean diet, Eskimo diet. Furthermore, it revealed that there are no remarkable correlation between saturated fatty acid and cardiovascular diseases and the richness of accompaniments of fats and its comprehensive nutrients in edible oil are the key to fat nutrition, which were based on the latest nutri- tion research results on the relationship between saturated fat and cardiovascular disease, correlation of fat intake and breast cancer, oxidative stress induced by high -fat diet and intervention of antioxidant.