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1.
Sylvie Naveau 《Nutrition Clinique et Métabolisme》1999,13(4):213
Many experimental studies in animals suggest that dietary fat plays an important role in the pathogenesis of alcoholic liver disease. Polyunsaturated fatty acids potentiate alcohol-induced liver injury at least in part by inducing cytochrome P450 2E1, cyclooxygenase-2 and lipid peroxydation. On the other hand, dietary saturated fatty acids reduce steatosis, necrosis, inflammation and fibrosis in conjunction with decreased expression of TNF-α and cyclooxygenase-2, and reduce lipid peroxidation. Dilinoleoyl-phosphatidylcholine prevents alcohol-induced fibrosis and cirrhosis in baboons and stimulates collagenase activity in cultured lipocytes. There are few human studies which confirm these experimental results. Epidemiological studies suggest a relationship between daily fat intake, particularly dietary polyunsaturated fatty acids, and the risk of liver cirrhosis in alcoholics. The studies having demonstrated that being overweight is a risk factor of alcoholic cirrhosis and that the apolipoprotein E polymorphism influences the severity of liver injury in alcoholic cirrhotics strongly favor the role of fatty acids in the pathogenesis of human alcoholic liver disease. 相似文献
2.
Kevin L Fritsche 《Advances in nutrition (Bethesda, Md.)》2015,6(3):293S-301S
Inflammation is believed to play a central role in many of the chronic diseases that characterize modern society. In the past decade, our understanding of how dietary fats affect our immune system and subsequently our inflammatory status has grown considerably. There are compelling data showing that high-fat meals promote endotoxin [e.g., lipopolysaccharide (LPS)] translocation into the bloodstream, stimulating innate immune cells and leading to a transient postprandial inflammatory response. The nature of this effect is influenced by the amount and type of fat consumed. The role of various dietary constituents, including fats, on gut microflora and subsequent health outcomes in the host is another exciting and novel area of inquiry. The impact of specific fatty acids on inflammation may be central to how dietary fats affect health. Three key fatty acid–inflammation interactions are briefly described. First, the evidence suggests that saturated fatty acids induce inflammation in part by mimicking the actions of LPS. Second, the often-repeated claim that dietary linoleic acid promotes inflammation was not supported in a recent systematic review of the evidence. Third, an explanation is offered for why omega-3 (n–3) polyunsaturated fatty acids are so much less anti-inflammatory in humans than in mice. The article closes with a cautionary tale from the genomic literature that illustrates why extrapolating the results from inflammation studies in mice to humans is problematic. 相似文献
3.
《International journal of food sciences and nutrition》2013,64(5):648-659
We reviewed the scientific literature on the evidence of the relationship between palm oil and adverse effects on human health. Few studies have investigated the effects of palm oil per se, and the main reason why it has been associated with negative health effects is the relatively high content of saturated fatty acids (SFAs), particularly palmitic acid, which in turn have been associated with increased risk of coronary heart disease and some tumours. However, more recent investigations on the topic seem to have reconsidered the negative role of the dietary SFAs as a risk factor for cardiovascular diseases and show that not only the type of fat, but also that the triglyceride structure plays a role in cholesterolaemia. As regards to a role in cancer, specific studies on dietary palmitic acid or palm oil and the risk of cancer development are scanty, and the evidence is not convincing. 相似文献
4.
Sunmin Park Jaeouk Ahn Nam-Soo Kim 《International journal of food sciences and nutrition》2017,68(4):479-487
We evaluated that carbohydrates and fatty acids intake modifies the prevalence of metabolic syndrome (MetS) and we also determined gender–nutrient interaction in 38,766 adults in KNHANES (2007–2014). Carbohydrate intake was positively associated, and fat intake inversely associated, with the incidence of MetS. The association exhibited a gender interaction with the macronutrient intake; this association was significant in females. Furthermore, saturated fatty acid (SFA), monounsaturated fatty acid (MUFA) and polyunsaturated fatty acid (PUFA) intakes were inversely associated with MetS risk and only females showed the positive association. Both n-3 and n-6 fatty acids intake showed inverse associations with MetS risk, similar to PUFA intake. Among the MetS components, serum triglyceride levels and blood pressure had significant inverse associations with fatty acid intake irrespective of fatty acid types and exhibited a gender interaction. In conclusions, high carbohydrate intakes (≥74.2 En%) may increase the MetS risk and moderate fat intakes (≥20.7 En%), irrespective of fat types, may decrease it. These associations were significant only in women. 相似文献
5.
Artemis P. Simopoulos 《Nutrients》2016,8(3)
In the past three decades, total fat and saturated fat intake as a percentage of total calories has continuously decreased in Western diets, while the intake of omega-6 fatty acid increased and the omega-3 fatty acid decreased, resulting in a large increase in the omega-6/omega-3 ratio from 1:1 during evolution to 20:1 today or even higher. This change in the composition of fatty acids parallels a significant increase in the prevalence of overweight and obesity. Experimental studies have suggested that omega-6 and omega-3 fatty acids elicit divergent effects on body fat gain through mechanisms of adipogenesis, browning of adipose tissue, lipid homeostasis, brain-gut-adipose tissue axis, and most importantly systemic inflammation. Prospective studies clearly show an increase in the risk of obesity as the level of omega-6 fatty acids and the omega-6/omega-3 ratio increase in red blood cell (RBC) membrane phospholipids, whereas high omega-3 RBC membrane phospholipids decrease the risk of obesity. Recent studies in humans show that in addition to absolute amounts of omega-6 and omega-3 fatty acid intake, the omega-6/omega-3 ratio plays an important role in increasing the development of obesity via both AA eicosanoid metabolites and hyperactivity of the cannabinoid system, which can be reversed with increased intake of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). A balanced omega-6/omega-3 ratio is important for health and in the prevention and management of obesity. 相似文献
6.
S. Schenker 《Nutrition Bulletin》2012,37(1):37-46
In 2008, the Food and Agricultural Organization (FAO)/World Health Organization (WHO) reviewed its recommendations on dietary fat and fatty acids in light of the growing evidence base on dietary fatty acids and health outcomes. These new FAO/WHO recommendations are considerably broader than the current UK recommendations, in that the FAO/WHO report makes separate recommendations for adults and children and sets ranges of intake for n‐3 and n‐6 polyunsaturated fatty acids (PUFAs) based, not only on prevention of deficiency, but also on their role in contributing to optimum and long‐term health. The key recommendation of this report is that saturated fatty acids (SFAs) should be limited to 10% of dietary energy intake and, compared with the UK recommendations, there is a stronger emphasis on replacing excess dietary SFAs with PUFAs (both n‐3 and n‐6) because of convincing evidence that this dietary exchange reduces low density lipoprotein cholesterol and the risk of coronary heart disease. It may therefore be timely to consider the need for a modification of the UK dietary guidelines on dietary fat and fatty acid intake to take account of the growing evidence base for the potential benefit of replacing SFAs with PUFAs. 相似文献
7.
Dietary fat, insulin sensitivity and the metabolic syndrome 总被引:14,自引:0,他引:14
Insulin resistance is the pathogenetic link underlying the different metabolic abnormalities clustering in the metabolic syndrome. It can be induced by different environmental factors, including dietary habits. Consumption of energy-dense/high fat diets is strongly and positively associated with overweight that, in turn, deteriorates insulin sensitivity, particularly when the excess of body fat is located in abdominal region. Nevertheless the link between fat intake and overweight is not limited to the high-energy content of fatty foods; the ability to oxidize dietary fat is impaired in some individuals genetically predisposed to obesity. Insulin sensitivity is also affected by the quality of dietary fat, independently of its effects on body weight. Epidemiological evidence and intervention studies clearly show that in humans saturated fat significantly worsen insulin-resistance, while monounsaturated and polyunsaturated fatty acids improve it through modifications in the composition of cell membranes which reflect at least in part dietary fat composition. A recent multicenter study (KANWU) has shown that shifting from a diet rich in saturated fatty acids to one rich in monounsaturated fat improves insulin sensitivity in healthy people while a moderate alpha-3 fatty acids supplementation does not affect insulin sensitivity. There are also other features of the metabolic syndrome that are influenced by different types of fat, particularly blood pressure and plasma lipid levels. Most studies show that alpha-3 fatty acids reduce blood pressure in hypertensive but not in normotensive subjects while shifting from saturated to monounsaturated fat intake reduces diastolic blood pressure. In relation to lipid abnormalities alpha-3 fatty acids reduce plasma triglyceride levels but in parallel, increase LDL cholesterol. Substitution of unsaturated fat for saturated fat not only reduces LDL cholesterol but contributes also to reduce plasma triglycerides in insulin resistant individuals. In conclusion, there is evidence available in humans indicating that dietary fat quality influences insulin sensitivity and associated metabolic abnormalities. Therefore, prevention of the metabolic syndrome has to be targeted: (1) to correct overweight by reducing the energy density of the habitual diet (i.e., fat intake) and (2) to improve insulin sensitivity and associated metabolic abnormalities through a reduction of dietary saturated fat, partially replaced, when appropriate, by monounsaturated and polyunsaturated fats. 相似文献
8.
Melania Gaggini Mariangela Morelli Emma Buzzigoli Ralph A. DeFronzo Elisabetta Bugianesi Amalia Gastaldelli 《Nutrients》2013,5(5):1544-1560
Non-alcoholic fatty liver disease is marked by hepatic fat accumulation not due to alcohol abuse. Several studies have demonstrated that NAFLD is associated with insulin resistance leading to a resistance in the antilipolytic effect of insulin in the adipose tissue with an increase of free fatty acids (FFAs). The increase of FFAs induces mitochondrial dysfunction and development of lipotoxicity. Moreover, in subjects with NAFLD, ectopic fat also accumulates as cardiac and pancreatic fat. In this review we analyzed the mechanisms that relate NAFLD with metabolic syndrome and dyslipidemia and its association with the development and progression of cardiovascular disease. 相似文献
9.
Trans fatty acids, insulin resistance, and type 2 diabetes 总被引:1,自引:0,他引:1
Type 2 diabetes, a growing global health problem, has a complex etiology involving many interactions between genetic and environmental factors. Essential to the development of the disease is insulin resistance of the peripheral tissues. Insulin resistance may be partly modified by the specific types of dietary fatty acids. Trans fatty acids (TFAs), created through the transformation of polyunsaturated fatty acids from their natural cis form to the trans form, are abundant in the Western diet. TFAs take on similar properties as saturated fats, and appear to be more atherogenic. High intakes of saturated fats may promote insulin resistance. It is therefore reasonable to hypothesize that high intakes of TFAs would have similar, or stronger, effects. In this review, all current evidence on the topic of TFAs, insulin resistance, and type 2 diabetes is summarized and interpreted. Although there is some support from observational and experimental studies for the hypothesis that high intakes of TFAs may increase the risk for type 2 diabetes, inconsistencies across studies and methodological problems make it premature to draw definitive conclusions at this time. More experimental research in humans is needed to further address this question. 相似文献
10.
E. S. Chambers 《Nutrition Bulletin》2019,44(2):154-159
This article describes how a British Nutrition Foundation Drummond Pump Priming Award was used to develop in vivo proof of concept for increasing colonic propionate as a therapeutic strategy to reduce liver fat in adults with non‐alcoholic fatty disease (NAFLD). An overview of how the gut‐derived short‐chain fatty acids propionate and acetate are taken up and metabolised by the liver is provided, as well as a summary of how acetate may have contrasting effects on hepatic lipid content depending on the metabolic health of the individual. Finally, the article proposes that raising colonic propionate production could interfere with hepatic acetate metabolism and have positive effects on liver fat accumulation in individuals with NAFLD. 相似文献
11.
T. A. B. Sanders 《Nutrition Bulletin》2010,35(2):138-146
Dietary fat should supply at least 15% of food energy including 2.5% energy and 0.5% energy as linoleic acid and alpha‐linolenic acid respectively: docosahexaenoic acid may also need to be supplied in infants. The proportion of energy from fat is not linked to risk of obesity, cardiovascular disease and cancer. The total cholesterol/HDL cholesterol, which is the most robust lipid indicator of risk of coronary heart disease (CHD), is lowered by unsaturated fatty acids, increased by trans fatty acids and not affected by saturated fatty acids compared with carbohydrates. Using clinical outcomes as endpoints, trans fatty acids increase, polyunsaturated fatty acids decrease and monounsaturated and saturated fatty acids have no effect on CHD risk. Recent recommendations for the prevention of CHD suggest partial replacement of saturated with polyunsaturated fatty acids to give energy intakes in the range of 6–11% energy and a daily intake of 0.25 g long‐chain n‐3 polyunsaturated fatty acids. The recommendation to increase the intake of long‐chain n‐3 fatty acids needs to be considered against the backdrop of falling fish stocks; it is likely that a novel source will be needed in the future. The projected growth in world population will require more fat, mainly for food energy. The oil palm requires only one tenth of the land required by oil seeds to produce the same amount of oil. The impact of increased use of vegetable oils as biodiesel needs to be urgently reconsidered owing to the adverse environmental and economic consequences to people living in South East Asia. 相似文献
12.
Walter Currenti Justyna Godos Amer M. Alanazi Giuseppe Grosso Raffaele Ivan Cincione Sandro La Vignera Silvio Buscemi Fabio Galvano 《Nutrients》2022,14(20)
Background: Dietary fats, and especially saturated fatty acid (SFA), have been blamed for being the culprit in the dramatic increase in obesity and its associated diseases. However multiple systematic reviews and recent meta-analyses do not support the association between SFA and cardiovascular diseases. Thus, the objective of this study was to test whether specific types and subtypes of dietary fats are associated with metabolic outcomes in a cohort of Italian adults. Methods: Nutritional and demographic data of 1936 adults living in the south of Italy were examined. Food frequency questionnaires (FFQs) were administered to assess the intake of total dietary fat and each specific class of dietary fat, such as SFA, monounsaturated fatty acid (MUFA) and polyunsaturated fatty acid (PUFA). The intake of fatty acids was also examined according to the carbon-chain length of each individual class. Cases of hypertension, type-2 diabetes and dyslipidemias were collected from previous doctor-confirmed diagnosis records (or direct measurement of blood pressure). Results: After adjustment for potential confounding factors, individuals reporting higher intakes of total and saturated fats were associated with lower likelihood of having hypertension (odds ratio (OR) = 0.57, 95% CI: 0.35, 0.91 and OR = 0.55, 95% CI: 0.34, 0.89, respectively). Moreover, higher intake of short-chain saturated fatty acids (SCSFAs) and medium-chain saturated fatty acids (MCSFAs) was inversely associated with dyslipidemia and diabetes (OR = 0.43, 95% CI: 0.23, 0.82 and OR = 0.25, 95% CI: 0.09, 0.72, respectively). Among MUFAs, C18:1 was inversely associated with hypertension and diabetes (OR = 0.52, 95% CI: 0.30, 0.92 and OR = 0.21, 95% CI: 0.07, 0.67, respectively), while C14:1 intake was inversely associated only with hypertension (OR = 0.57, 95% CI: 0.37, 0.88). In contrast, C20:1 intake was associated with dyslipidemia (OR = 3.35, 95% CI: 1.33, 8.42). Regarding PUFA, C18:2 and 20:5 were inversely associated with hypertension (OR = 0.33, 95% CI: 0.18, 0.60 and OR = 0.30, 95% CI: 0.10, 0.89, respectively). Conclusions: The consumption of SFA does not seem to be harmful to cardio-metabolic health and, on the contrary, SCSFA may exert beneficial effects. Further studies are needed to clearly validate the results of the present study. 相似文献
13.
Raffaella Crescenzo Francesca Bianco Arianna Mazzoli Antonia Giacco Rosa Cancelliere Giovanni di Fabio Armando Zarrelli Giovanna Liverini Susanna Iossa 《Nutrients》2015,7(11):9475-9491
High fat and/or carbohydrate intake are associated with an elevated risk for obesity and chronic diseases such as diabetes and cardiovascular diseases. The harmful effects of a high fat diet could be different, depending on dietary fat quality. In fact, high fat diets rich in unsaturated fatty acids are considered less deleterious for human health than those rich in saturated fat. In our previous studies, we have shown that rats fed a high fat diet developed obesity and exhibited a decrease in oxidative capacity and an increase in oxidative stress in liver mitochondria. To investigate whether polyunsaturated fats could attenuate the above deleterious effects of high fat diets, energy balance and body composition were assessed after two weeks in rats fed isocaloric amounts of a high-fat diet (58.2% by energy) rich either in lard or safflower/linseed oil. Hepatic functionality, plasma parameters, and oxidative status were also measured. The results show that feeding on safflower/linseed oil diet attenuates the obesogenic effect of high fat diets and ameliorates the blood lipid profile. Conversely, hepatic steatosis and mitochondrial oxidative stress appear to be negatively affected by a diet rich in unsaturated fatty acids. 相似文献
14.
Jean-Michel Lecerf 《Nutrition reviews》2009,67(5):273-283
Fatty acids have been classified into "good" or "bad" groups according to their degree of unsaturation or whether they are "animal fat" or "vegetable fat". Today, it appears that the effects of fatty acids are complex and vary greatly according to the dose and the nature of the molecule. Monounsaturated fatty acids are still considered as having a "neutral" status, but any benefits may be related to the chemical environment of the source food or the associated overall food pattern. Controversy surrounds omega-6 polyunsaturated fatty acids, because even though they lower LDL cholesterol levels, excessive intakes do not appear to be correlated with cardiovascular benefit. The omega-3 fatty acids are known to exert cardiovascular protective effects. Dairy fat and its cardiovascular impact are being evaluated. This review examines the existing literature on the relationships between the different fatty acids and cardiovascular disease. 相似文献
15.
Reddy BS 《Environmental health and preventive medicine》2002,7(3):95-102
Colorectal cancer is the second most common malignancy in the Western world including the United Sates. In recent years there
is a strong upward trend in colon cancer risk in Japan mainly due to Americanization of Japanese food habits. Several epidemiological
studies point to a strong association between nutrient composition of the diet and cancer of the colon. The role of types
of dietary fat, especially saturated fats of animal origin, n−6- and n−3-rich polyunsaturated fatty acids (PUFAs) in the etiology
of colorectal cancer has become increasingly apparent. Epidemiological studies indicate a positive association between the
dietary intake of saturated fat and/or animal fat and colon cancer risk and an inverse relationship between the intake of
fish and fish oil rich in n−3 PUFAs and colon cancer development. Although the evidence from case-control studies and international
correlational studies is not totally consistent, these inconsistencies may have arisen, at least in part, from methodological
limitations. Animal, model studies have unequivocally provided evidence that the colon tumor-promoting effect of dietary fat
depends on its fatty acid composition and that high dietary n−3 PUFAs lacks colon tumor-promoting effect, as compared to diets
high in n−6 PUFAs or saturated fats. Diets rich in n−3 PUFAs inhibit colon carcinogenesis through the modulation of colonicras-p21, cyclooxygenase-2, and inducible nitric oxide synthase activities and apoptosis. Gene expression analysis using DNA microarrays
indicates that n−3 fatty acid, docosahexaenoic acid activates cyclin-dependent kinase inhibitors such as p21, p27, p57 and
p19 and inactivates antiapoptotic Bcl-2 family of genes, and prostagland in family of genes. These results suggest that decreasing
the intake of n−6 PUFAs and saturated fats and increasing that of n−3 PUFAs, particularly eicosapentaenoic acid and docosahexaenoic
acid has the potential to be a major component of colon cancer control. 相似文献
16.
Gender Differences in Plasma Lipid Response to Dietary Fat 总被引:1,自引:0,他引:1
Annie Lapointe MS Ethan M. Balk MD MPh Alice H. Lichtenstein DSc 《Nutrition reviews》2006,64(5):234-249
The relationship between type of dietary fat, cardiovascular disease risk, and lipid/lipoprotein profiles has been studied since the early 1900s. For the most part, observational data from international comparisons, migration studies, and prospective studies have identified a positive relationship between saturated fatty acid (SFA) intake and coronary heart disease (CHD) risk, although in the latter case these observations were attenuated and in some cases became non-significant after adjusting for other dietary factors. Data from large-scale primary and secondary intervention studies support a positive relationship between CHD and SFA. The majority of data available were derived from male subjects, and if female subjects were included, few studies assessed the effect of gender on responsiveness. Recent evidence has emerged suggesting that females respond differently to diet with respect to CHD progression. This review discusses controlled clinical intervention studies that included data for both genders and their responses to dietary fat perturbations and lipoprotein profiles. The scope was limited for the most part to reports that included identifiers in the title or abstract that indicated data for female and male subjects were reported separately, although a statistical comparison between the genders may not have been reported. Overall, whether the studies assessed the effect of the ratio of SFA to monounsaturated fatty acids (MUFA), SFA to polyunsaturated fatty acids (PUFA), MUFA to PUFA, individual SFA, or SFA to trans fatty acids, female and male subjects responded similarly, and when differences were identified there was no consistent pattern. 相似文献
17.
Triglycerides, which are major constituents of dietary fat, contain a mixture of saturated and unsaturated fatty acids. One newly recognized function of unsaturated fatty acids is modulation of cell adhesion to components of the extracellular matrix. Alterations in cell adhesiveness or cell adhesion molecule expression accompany the onset of a number of diseases including arthritis, atherosclerosis, and cancer. Cell adhesion is necessary for the metastatic spread of cancer cells to new organs. Circulating cancer cells adhere to endothelial cells and the underlying subendothelial basement membrane as an initial step in the process of invading target organs during metastasis. Several recent studies have provided convincing evidence that unsaturated fatty acids and their metabolites influence adhesion of cultured human cancer cells to individual components of the basement membrane. These unsaturated fatty acid effects appear to be dependent in some instances on the expression of specific cell surface adhesion molecules. Unsaturated fatty acids influence the development of metastases in animal tumor models by largely unexplored mechanisms; the possibility that cell adhesion is involved in this process has not been thoroughly investigated. Future studies of unsaturated fatty acid effects on cell adhesion molecule expression in breast cancer patients should reveal the clinical relevance of the studies reviewed here. 相似文献
18.
Hekmatdoost A Mirmiran P Hosseini-Esfahani F Azizi F 《Nutrition (Burbank, Los Angeles County, Calif.)》2011,27(10):1002-1007
Objective
Several studies have shown that dietary and plasma fatty acid (FA) composition can modulate the development of metabolic syndrome, but epidemiologic data are scarce. The aim of this study was to evaluate the association between dietary FA composition and metabolic syndrome in Tehranian adults.Methods
Dietary FA composition and symptoms of metabolic syndrome were assessed in a population-based cross-sectional study of 822 participants (354 men and 468 women, 18–74 y old) as part of the Tehran Lipid and Glucose Study. Metabolic syndrome was defined according to the guidelines presented by the Adult Treatment Panel III.Results
The means ± standard deviations for dietary FA composition of total fat, linoleic acid, oleic acid, and saturated FA were 30.3 ± 7.5%, 1.43 ± 1.76%, 2.87 ± 2.19%, and 5.7 ± 2.2% of daily consumed energy, respectively. No significant correlation between the percentage of linoleic or oleic acids and metabolic syndrome was observed. Participants whose consumption of saturated FA was in the highest quartile had a significantly increased probability of acquiring metabolic syndrome (odds ratios by quartile 1, 0.83, 0.91, 0.95, P for trend <0.03). The odds ratios decreased after adjusting for indicators of a healthy lifestyle, including diet.Conclusion
The data from this study indicate that increased consumption of dietary total fat, especially saturated FA, is associated with a higher risk of metabolic syndrome in Tehranian adults. The relation, apparently, is influenced by an individual’s lifestyle. 相似文献19.
3‐carboxy‐4‐methyl‐5‐propyl‐2‐furanpropanoic acid (CMPF): A metabolite identified after consumption of fish oil and fish
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3‐carboxy‐4‐methyl‐5‐propyl‐2‐furanpropanoic acid (CMPF) is a known metabolite of furan fatty acids and was first referred to as a urofuran fatty acid, as it was found in urine of humans and other species after consumption of furan fatty acids or foods containing furan fatty acids. More recently, CMPF has been identified as a highly prominent metabolite following the consumption of fish oil, fish oil fractions and diets rich in fish, and can be regarded as biomarker of oil‐rich fish or fish oil intakes. As furan fatty acids are known to occur in fish and fish oil (at a low level), it is possible that the CMPF in plasma arises from these furan fatty acids. On a structural basis, this is a likely explanation rather than the CMPF being an actual metabolite of long‐chain marine omega‐3 fatty acids. Recent studies in high fat‐fed mice given purified CMPF suggest that CMPF might contribute to the improved metabolic effects observed following consumption of long‐chain marine omega‐3 fatty acids but much is still to be known about the relationships between CMPF and health. 相似文献
20.
The health effects of dietary unsaturated fatty acids 总被引:3,自引:0,他引:3
- 2.1 The chemistry of fatty acids
- 2.2 Digestion, absorption and metabolism
- 2.3 Functions of unsaturated fatty acids
- 3.1 Sources of fat in the diet
- 3.2 Dietary recommendations for fat
- 3.3 Intakes of unsaturated fatty acids
- 3.4 Major contributors to unsaturated fatty acid intake
- 3.5 Trends in intake
- 4.1 Unsaturated fatty acids and cardiovascular disease
- 4.2 Unsaturated fatty acids and diabetes
- 4.3 Unsaturated fatty acids and cancer
- 4.4 Unsaturated fatty acids and inflammatory conditions
- 4.5 Unsaturated fatty acids in fetal and infant development
- 4.6 Unsaturated fatty acids and cognitive function and behaviour
- 4.7 Emerging aspects of unsaturated fatty acids and health
- 5.1 Labelling of unsaturated fatty acids
- 5.2 Are current UK recommendations adequate?
- 5.3 Opportunities to increase intake of long chain n‐3 PUFAs
- 5.4 Implications of optimising intakes of unsaturated fatty acids