摘要
天然食物中的脂肪酸分为SFA、MUFA和PUFA,PUFA又包含n 6PUFA和n 3PUFA两类,由于它们具有不同的化学结构和物理性状,对健康亦产生不同的影响。大量研究显示,膳食中摄入SFA越高,血清TC越高,CHD发病率越高;膳食脂肪供能34%,MUFA供能18%～21%,可降低血清TC、LDL C、TG,并保持HDL C不降低,橄榄油、茶籽油富含MUFA,但必需脂肪酸不理想;PUFA具有降低血清LDL C水平的作用,玉米胚芽油、葵花籽油富含n 6PUFA,但缺乏n 3系α 亚麻酸以及不适宜的n 6 n 3的比值值得关注;膳食脂肪供能30%以下,SFA、MUFA和PUFA分别供能10%(即1∶1∶1)或<10%∶10%∶10%(<1∶1∶1)仍是目前最佳推荐值;不饱和脂肪酸中n 6 n 3的适宜推荐值是(4～6)∶1。
The fatty acids in natural foods comprise SFA, MUFA and PUFA, which includes n6 PUFA and n3 PUFA. Numerous studies showed that increase in dietary saturated fatty acids (SFA) has been proven to elevate total cholesterol in plasma and consequently affect CVD risk. The dietary fat should provide 34% of daily energy requirement, in which MUFA is 18%～21%, MUFA in olive oil and teaseed oil has hypocholesterolaemic effect and maintain HDLC level, while the composition of necessary fatty acids in these oils is not ideal. PUFA has the effect of low ering serum LDLC level. Corn oil and sunflower oil are rich in n6 PUFA,while they are lack of n3 αlinolenic acid with unideal n6/n3 ratios. It is mostly recommended that the dietary fat should provide less than 30% of daily energy requirement, in which SFA, MUFA and PUFA contribute 10% of daily energy requirement, respectively (i.e. 1∶ 1∶ 1), or <10%∶ 10%∶ 10% (i.e. <1∶ 1∶ 1) , while the desirable n6/n3 ratio is(4～6)∶1?
出处
《中国油脂》
CAS
CSCD
北大核心
2003年第1期31-34,共4页
China Oils and Fats
