Current studies on relation of fat to health |
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Authors: | F A Kummerow |
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Affiliation: | (1) The Burnsides Research Laboratory, University of Illinois, 61801 Urbana, Illinois |
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Abstract: | An increase in the linoleic to oleic acid ratio by an increase in the percentage of the polyunsaturated ω6 family of fatty
acids in culinary fats and a decrease in the consumption of cholesterol-rich food were believed necessary as a prerequisite
to early intervention in coronary heart disease. A decrease in total fat consumption also has been recommended. However, a
decrease in the percentage of fat in the diet may not be nutritionally sound, as it may only increase the percentage of carbohydrates
consumed and, thus, the synthesis of the ω9 family of fatty acids from the surfeit calories. It may be more judicious to decrease
the total number of calories through less consumption of a well balanced diet. Furthermore, as thetrans-fatty acids, which are formed during hydrogenation, are not discriminated against completely by acyl-glycerol-3-phosphoryl-choline
transferase or acyl coenzyme A cholesteryl transferase, it would be, from a biological viewpoint, advantageous to eliminatetrans-fatty acids from both stick and tub type margarines.
One of five papers presented at the symposium, “Status of Fat in Food and Nutrition,” AOCS Fall Meeting, Chicago, September
1973. |
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