Bioaccessibility and Digestibility of Lipids from Food
Bioaccessibility and Digestibility of Lipids from Food
复制标题
食物中脂质的生物可及性和消化率
DOI：
10.1007/978-3-030-56909-9_6
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发表时间：
2021
期刊：
影响因子：
--
通讯作者：
Givens D
中科院分区：
文献类型：
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作者：
Givens D
心血管疾病(CVD)仍然是世界范围内死亡和发病的主要原因，饮食指南旨在限制饱和脂肪酸(SFA)的摄入量，因为饱和脂肪酸(SFA)与血胆固醇升高有关，被视为心血管疾病的重要危险因素。由于乳制品往往是膳食SFA的主要贡献者，因此已经有了减少这些食品消费量的指导方针。然而，现在人们普遍认为，膳食SFA的影响并不简单，可以受到其来源和食物基质的影响。此外，减少SFA摄入量的效果最好是通过了解什么来取代它们来解释。降低心血管风险与用顺式多不饱和脂肪酸(cis-PUFA)和/或顺式单不饱和脂肪酸(cis-MUFA)取代SFA有关，而用碳水化合物取代SFA不会降低甚至增加CVD风险。关于饮食/食物对心血管疾病危险的影响的研究大多采用血液中的总胆固醇和/或低密度脂蛋白胆固醇作为危险的标志(S)。然而，由于乳制品的潜在减弱作用(例如蛋白质对血脂和血压的影响；食物基质对脂肪生物利用度的影响)，需要更广泛的标记物来更全面地评估疾病风险。然而，尽管预期证据表明，高乳制品摄入量不会增加心血管疾病风险，但仍不确定用顺式多不饱和脂肪酸取代乳制品脂肪中一定比例的SFA是否会持续降低心血管风险。使用TC和/或LDL-C作为风险标记物检查这一点的随机对照试验(RCT)相对较少，给出了益处的指示，最近一项随机对照试验的结果更有力地支持了这一点。
Cardiovascular diseases (CVD) remain a major cause of death and morbidity worldwide and dietary guidelines aim to restrict the intake of saturated fatty acids (SFA) as they have been regarded as an important risk factor for CVD due to of their association with increased blood cholesterol. Since dairy foods are often the major contributors of dietary SFA, there have been guidelines to reduce consumption of these foods. However it is now generally accepted that the effects of dietary SFA are not simple and can be influenced by their source and food matrices. Also the effect of reducing SFA intake is best interpreted by a knowledge of what replaces them. Reduced CVD risk has been associated with replacement of SFA withcis-polyunsaturated fatty acids (cis-PUFA) and/orcis-monounsaturated fatty acids (cis-MUFA), with replacement by carbohydrate leading to no reduction or even increased CVD risk. Most studies on the effect of diet/food on CVD risk have used total cholesterol (TC) and/or low density lipoprotein cholesterol (LDL-C) in blood as the marker(s) of risk. However, because of potentially attenuating effects of dairy foods (e.g. effect of protein on blood lipids and blood pressure; food matrix effects on fat bioavailability) a wider range of markers is needed to more fully evaluate disease risk. Nevertheless, whilst prospective evidence shows no increase in CVD risk from high dairy consumption, it is still uncertain whether replacing a proportion of SFA in dairy fat withcis-MUFA will consistently lead to reduced CVD risk. The relatively few randomised controlled trials (RCTs) that have examined this using TC and/or LDL-C as risk markers give an indication of benefit and the results of a recent RCT give stronger support to this.