Development and evaluation of a method to assess nutritional quality of dietary lipids in food

食品中膳食脂质营养质量评估方法的开发和评价

• 批准号: 2890339
• 金额: --
• 依托单位: University of Southampton
• 依托单位国家: 英国
• 项目类别: Studentship
• 财政年份: 2023
• 资助国家: 英国
• 起止时间: 2023 至 无数据
• 项目状态: 未结题
• 来源: https://gtr.ukri.org/projects?ref=studentship-2890339
• 关键词: Development; evaluation; method; assess; nutritional

Recommendations to limit dietary saturated fat intake to prevent chronic diseases have been issued by many organizations and advisory bodies. However, new scientific findings suggest that not all saturated fats have a detrimental effect for cardiovascular diseases. In addition, a large body of evidence suggests that unsaturated fats have a positive impact on health. The health impact of individual fatty acids is also modulated by the food matrix and the quantity and quality of other macronutrients in a food. Therefore, a more holistic approach to assess the nutritional quality of fat in the diet is needed. The project aims to develop and validate a new method (algorithm, score, or index) to evaluate and communicate about the quality of fats in foods and in food products. The project will also study if the new method correlates with the healthfulness of different product categories and diets, as well as relevant biomarkers

许多组织和咨询机构都提出了限制膳食饱和脂肪摄入量以预防慢性疾病的建议。然而，新的科学发现表明，并非所有饱和脂肪都对心血管疾病有害。此外，大量证据表明，不饱和脂肪对健康有积极影响。个别脂肪酸对健康的影响也受到食物基质和食物中其他常量营养素的数量和质量的调节。因此，需要一种更全面的方法来评估饮食中脂肪的营养质量。该项目旨在开发和验证一种新的方法（算法、评分或指数），以评估和交流食品和食品中脂肪的质量。该项目还将研究新方法是否与不同产品类别和饮食的健康以及相关的生物标志物相关