重新认识脂肪

脂肪是三大热量营养素之一,每天摄入比例以20~25%为宜。脂肪的主要成分为脂肪酸,法国食品安全局针对其中的饱和脂肪酸、单不饱和脂肪酸和多不饱和脂肪酸拟定了不同的摄入方案:将饱和脂肪酸的摄入量减少到总能量的8%。     

美脂肪代用品开发简介

美脂肪代用品开发简介美国人日常饮食中消耗大量脂肪，占每天摄入热量的３６％，过去这一比例曾高达４２％。高脂肪摄入量是美国人易患冠心病、高血压、肥胖症、糖尿病和某些癌症的重要因素。为了减少脂肪和饱和脂肪的摄入量，除了用植物油（主要是大豆）代替动物脂肪和食...     

减少脂肪摄入的技巧

正与肥胖有关疾病的发病率眼下不断攀升,且呈低龄化趋势。究其原因,与人们脂肪摄食过多和缺乏运动有关,按照中国营养学会推荐的标准,成年人每天脂肪摄入量不应大于人体总热量摄入的30%。而目前在城市居民中,脂肪摄入超过35%的也不在少数。为此专家呼吁,必须严格控制膳食中的脂肪比例。以下技巧有助于减少三餐的脂肪摄入量:     

重庆市失独家庭中糖尿病患者膳食营养状况调查分析

目的 调查重庆市失独家庭中糖尿病患者膳食营养状况。方法 随机抽取重庆市失独家庭中糖尿病患者100例作为观察组, 同时选取100例正常家庭中的健康人群作为对照组, 调查2组人群膳食营养状况。 结果 重庆市失独家庭中糖尿病患者身体体重指数明显高于健康人群[(26.95±3.02) vs. (25.26±3.39) kg/m2, P<0.01]; 肥胖比例显著高于健康人群(32.00% vs. 18.00%, P<0.05)。重庆市失独家庭中糖尿病患者谷物、油脂类、禽肉类、豆类、盐摄入量较正常人群增高(P<0.05), 而乳类、蔬菜类、鱼虾类、蛋类、水果摄入量较正常人群降低(P<0.05)。通过对比糖尿病患者推荐摄入量发现重庆市失独家庭中糖尿病患者谷物、油脂类、禽肉类、豆类、盐摄入量超量, 而乳类、蔬菜类、鱼虾类、蛋类、水果摄入量不足。重庆市失独家庭中糖尿病患者热量、碳水化合物和脂肪摄入量高于正常人群, 而蛋白质摄入量低于正常人群(P<0.05)。重庆市失独家庭中糖尿病患者焦虑自我评分、抑郁自我评分高于正常人群(P<0.05)。焦虑自我评分、抑郁自我评分与热量、蛋白质、脂肪摄入正相关, 与蛋白质摄入负相关(P<0.05)。结论 重庆市失独家庭中糖尿病患者热量摄入较多, 其中碳水化合物、脂肪、盐摄入较多, 而蛋白质摄入偏少, 与心理健康状况有关, 应加强对这类人群的饮食教育和心理健康建设。     

广东居民加工食品消费及其营养素摄入状况

目的：分析2013—2020年广东居民加工食品消费及其营养素摄入状况。方法：数据来源于《广东统计年鉴》,通过该年鉴采用的二相抽样和多阶段抽样相结合的调查方法整理广东居民加工食品人均量,根据《中国食物成分表》,将加工食品消费量转换为营养素摄入量,选取和健康息息相关的热量、三大宏量营养素以及2个微量营养素进行分析。结果：2013—2020年,广东居民加工食品人均消费量呈现出不断增长的变化趋势,其中,食用植物油、蔬菜制品、乳制品和水果制品人均消费量均呈现出增长的趋势,而蛋制品和糖果制品人均消费量则出现下降的趋势。广东居民加工食品消费相关的热量、脂肪、蛋白质、碳水化合物、膳食纤维和胆固醇摄入量均呈现出不同程度的波动上升趋势,城乡居民营养素摄入量差距不断缩小。除脂肪供能比以外,广东居民加工食品提供的主要营养素摄入量均不到中国居民膳食营养素参考摄入量参考标准的10%。结论：加工食品未能很好地为居民膳食营养提供有益的摄入成分,需要对广东居民的膳食问题进行精准化指导。     

高纤维挂面的研制

膳食纤维作为一种重要的功能性食品基料业已引起全世界人们广泛的关注。虽然我国以植物性食物为主食，普通居民一般不会缺乏纤维。近些年来，人们的膳食习惯发生了很大的变化，大中城市特别是沿海开放城市已出现了纤维不足现象，加上脂肪与蔗糖摄入量的增加，肥胖症、糖尿病、动脉硬化、冠心病与恶性肿瘤等“文明病”的发病率有所增加。虽然造成的原因是多方面的，但膳食纤维摄入量的不足是其中的一个重要原因．挂面是我国量大面广的一种主食面食品；通过往挂面中强化膳食纤维，可有效地防止纤维缺乏或不足现象的出现。本文报道作者将豆渣中…     

贪杯男人护肝5法

1脂肪不可少,但绝不能过量 脂肪是肝脏必不可缺的营养物质.因此,在每日的食谱中要适量摄入脂肪类食物,以瘦肉、低脂牛奶、鱼虾等低脂食物为首选.但过量的脂肪则会损害肝脏健康,诱发脂肪肝、肥胖等疾病,建议每日脂肪的摄入量不超过总热量的20％.     

漫淡脂肪的作用

在讲究营养与健康的今天,人们在“健康食谱”中都严格控制对脂肪的摄入量,甚至有人拒绝脂肪的摄入,过度夸大了脂肪的危害性,大有“谈脂色变”之势。其实大可不必,无论是人体内的脂肪组织,还是膳食中的脂肪都对维持人体正常生理功能起到作用,在膳食中适当地摄入一定量的脂肪不仅对人体无害,且更有益于健康。一、脂肪是人体重要的组成部分我国正常成年男子体内脂肪含量占体重的10%～20%,女性高于男性约占体重的15%～25%,但人体脂肪含量常因人体自身的营养状况及活动量而有较大的变动。体内脂肪大多以甘油三酯形式储存在脂肪细胞内,分布于皮下…     

平衡营养有益健康

饮食均衡才有益健康。世界卫生组织指出,主要营养成分的正确摄入比例应该是: 碳水化合物:占所摄入总热量的50％～60％。 脂肪:不超过总热量的20％～30％。 蛋白质:不超过总热量的10％～15％。 维生素和矿物质:应该大量摄入,但它们含热量极低,对热量的贡献微乎其微。     

饮食误区新解

最近的研究证明，避免身体发生肥胖的最好办法是限制食物中总热量摄入。老年人每天总脂肪合理摄入量大约为50g，年轻人大约为100g。不饱和脂肪与饱和脂肪的比例最好为3：1。     

Analysis of major proteins and fat fractions associated with mare's milk fat globules

Although several studies have aimed to identify mare's milk proteins, only the major whey proteins and some caseins have yet been characterized. Incomplete sequencing of the equine genome and the difficulty of recovering highly hydrophobic proteins mean that little is known to date about the proteins associated with milk fat globules, which have been shown to play an important role in newborns' defense mechanisms. The fat fraction, in particular the distribution of unsaturated fatty acids, has been more extensively studied, but complex lipids are only partially elucidated. This study reports a 2-DE approach combined with a powerful method for de novo protein sequencing, and quali-quantitative data on complex lipid composition determined by high performance TLC (HPTLC) and GC. The presence in mare's milk of long-chain highly unsaturated fatty acids, and the evidence of close similarity between equine and human milk fat globule membrane proteins, support the use of mare's milk for human nutrition.     

The taste of fat

For many years, fat in meats have been considered to convey quality although variations in the amounts of fat were often poorly correlated with eating qualities. The contribution of fat to taste is equally controversial, because a specific 'fat taste' perception had not been characterized. The innate attraction for fats may be due to one or more of orosensory, post-ingestive and metabolic signals. This literature review suggests that taste of lipids, particularly of oxidized PUFAs and their esters, may derive from a specific fatty acid perception mechanism in human lingual papillae. Interactions of the CD36 scavenger system with the many compounds derived from fats in cooked and processed meats offer an explanation for the variety of flavors and off-flavors found in meats. The genetic variations in the presence of receptor proteins could be one of the factors related to the differences in fat preferences in different countries and between genders.     

Impact of cream washing on fat globules and milk fat globule membrane proteins

Milk proteins, contained within the aqueous phase surrounding fat globules, should be removed before analysis of the composition of the native milk fat globule membrane (MFGM). The effect of the conditions applied during washing of cream on MFGM integrity has not been fully studied, and factors potentially effecting a modification of MFGM structure have not been systematically assessed so far. In this study, a cream separator was used to investigate the impact of cream washing on milk fat globule stability and the corresponding loss of MFGM proteins. Flow velocity, fat content, and type of washing solution were varied. Particle size measurements and protein analyses were carried out after each washing step to determine fat globule coalescence, removal of skim milk proteins, and efficiency of MFGM isolation. Significant differences in fat globule stability and protein amount in the MFGM isolates were measured using different washing conditions.     

Characterization of fat replacers

Effects of commercial fat replacers on rheological properties of emulsions have been studied under a second-order design. The corresponding functions of regression have been calculated to describe the measured effects mathematically. On the basis of a figured three-dimensional plan of response, combinations of variables (fat, fat replacer, water) could be determined showing a similar consistency to the corresponding full-fat foodstuff.

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Zur Charakterisierung von Fettaustauschern

Zusammenfassung Die Wirkung kommerzieller Fettaustauscher auf rheologische Eigenschaften von O/W-Emulsionen wurde unter Nutzung eines quadratischen Prozeßmodells untersucht und die zugehörigen Schätzfunktionen für die mathematische Beschreibung der Effekte ermittelt. Aus der dreidimensionalen Darstellung der Antwortflächen ergab sich eine einfache Möglichkeit zur Bestimmung von Variablenkombinationen (Fett, Fettaustauscher und Wasser), um Konsistenzparameter vergleichbarer Vollfettprodukte zu simulieren.

     

浅谈油脂代替品

<正> 先进发达的国家,尤其是西方发达国家,其国民膳食的脂肪含量往往过高,对人体的健康造成许多不良影响,所以降低食品的脂肪含量是当务之急。油脂代替品的开发,为这些国家的食品加工业带来了解决的办法。     

脂肪替代物研究进展

脂肪作为三大营养物质之一,提供了人体所需的养分,然而过多摄入脂肪则会导致一些心脑血管疾病的产生,因而,随着人们合理膳食的需求日益增加,低脂,无脂食品的研究近年来受到越来越多的重视,脂肪替代物作为低脂,无脂食品生产过程中重要的添加剂,正是研究者着力研究的对象,脂肪替代物主要分为蛋白基脂肪替代物,脂肪基脂肪替代物和碳水化合物基脂肪替代物这三大类,目前,三大类型的替代物不仅可以做到最大程度降低食品中的脂肪含量,同时还能有效地模拟脂肪的风味和外观并增加一定的功能性,使食品在添加脂肪替代物后,既能符合消费者对脂肪口感的需要,同时又能做到低脂肪膳食.在结合国外文献报道的同时,本文介绍了脂肪替代物的分类以及各类脂肪替代物目前的研究应用情况.     

Interaction between plastics packaging materials and foodstuffs with different fat content and fat release properties

The migration of an addictive (phenolic antioxidant) from different types of plastic food packaging materials (low density polyethylene [LDPE], high density polyethylene [HDPE], polypropylene [PP], acrylonitrile-butadiene-styrene [ABS] and high-impact polystyrene [SB]) into low-calorie (reduced fat) foodstuffs has been determined under normal storage conditions, and shown in most cases to be equivalent to migration into normal foodstuffs. Certain exceptions are discussed and related to the fat-release properties of the particular foodstuffs. Additive transfer into low-calorie products, as well as into emulsions of fat and water, has been compared with that into aqueous acetic acid and test fat HB 307 under normal storage conditions and after 10 days at 40 degrees C. The transfer of antioxidant from plastics was found to decrease in the order LDPE, HDPE, PP, SB and ABS. Migration was found to be higher into pure fat and margarine than into mayonnaise. When comparing absorption from different emulsions of fat and water, the ranking for plastics was the same as the above with LDPE having a greater absorption than HDPE, except that ABS and PP had absorptions of the same order whilst it was significantly higher for SB. The type of emulsion was, however, found to have a greater influence on migration of the antioxidant from the polymer than on the fat absorption from the emulsion. The results are discussed in relation to earlier work and also with respect to the classification of foodstuffs.     

Effect of interesterified fat mixtures on certain lipid indices in experimental fat metabolism disturbance

Groups of adult Wistar male and female rats were fed isoenergetically for a three and a six weeks period either with synthetic lipogenic diet containing 5% and 20% fat mixtures (in which sunflower oil and lard were blended according to the ratio of 35:65) or with the same synthetic diet containing the mixture of sunflower oil and interesterified lard in a similar ratio. A control group received a normal diet for 6 weeks, whereas one of the experimental groups (fed with the 20% fat mixture in the lipogenic diet for 6 weeks) was given the normal diet for an additional two weeks period. After the feeding periods had been completed serum HDL-C levels and the total lipid, triglyceride, total cholesterol, free fatty acid levels were determined in serum and liver. The distribution of fatty acids in liver and heart muscle was also evaluated. In comparison to the control values it has been found: 1. Consumption of the lipogenic diet which is known to increase the serum total lipid and total cholesterol content induced in male rats a smaller augmentation in these indices when consuming the 20% fat mixture with a P/S ratio approaching the ideal 1 values, than in case of a 5% fat mixture consumption. In case of female rats, considerable increases of the serum values, could be observed at both fat consumption levels. The serum triglyceride and HDL-C contents decreased for all experimental groups. 2. The total lipid and triglyceride content of the liver increased in a high degree, the fatty liver syndrome was developed--more rapidly in males than in females. The total lipid, triglyceride and total cholesterol contents of the liver of male rats exceeded those of females by 15-30%. 3. The interesterification of the lard component of fat mixture resulted in lipid indices similar to those without interesterification, or in certain cases, they were found to be even slightly more favourable, i.e. the biological effect of the technological change proved to be adequate. 4. After a two weeks regeneration period the serum values of the male rats approached closer the normal control values than those of the females which were decreasing from a very high level but the degree of decrease was greater for them than for the male rats. The lipid content of the liver showed similar values.(ABSTRACT TRUNCATED AT 400 WORDS)     

碳水化合物型脂肪替代品的研究进展

综述了各种类型碳水化合物型脂肪替代品的研究进展和它们的组成、特点及功能,并介绍了碳水化合物型脂肪替代品在食品中工业的应用。     

蛋白质为基质的脂肪替代品研究现状及其应用

介绍了蛋白质为基质的脂肪替代品的国内外研究现状，基质蛋白的种类和湿热处理、微粒化处理制作方法，并介绍了蛋白质为基质的脂肪替代品在酸奶、奶酪、冰淇淋、曲奇食品中的应用。