Naturally occurring food toxicants: Toxic lipids
| Autor: | Govind A. Dhopeshwarkar |
|---|---|
| Rok vydání: | 1980 |
| Předmět: |
Animal fat
Commercial scale Hot Temperature Plants Medicinal Cooking methods Dietary intake Single factor Brassica Cell Biology Biology Dietary Fats Biochemistry Phytanic Acid Fish Oils Human nutrition Isomerism Toxicity Fatty Acids Unsaturated High doses Animals Humans Food science Ricinoleic Acids Oils Mustard Plant |
| Zdroj: | Progress in Lipid Research. 19:107-118 |
| ISSN: | 0163-7827 |
| DOI: | 10.1016/0163-7827(80)90001-6 |
| Popis: | Lipids in the form of vegetable oils or animal fats have been important constituents of the human diet for many centuries. Although some oils and fats might have manifested acute or high toxicity to man during the early part of this extensive test period, these were either eliminated by selective diet adaptations or they were diluted to such an extent that they no longer pose any serious acute health hazards. But new sources of oils and fats had to be generated on a large commercial scale to support the needs of the growing world populations. Some of these sources of oils, both plant and animal, in the last 2-3 decades have been implicated in long-term toxic effects. In some cases, the toxic factors have been identified, isolated and characterized. 73 For obvious reasons, much of this new knowledge was obtained from animal experiments and the results were extrapolated to human nutrition. There is a lively debate going on as to whether results of animal experiments performed under restricted conditions, involving sometimes very high doses, have any bearing on human nutrition. However, animal experiments indicate early danger signals which should not be overlooked or contemptuously discarded without a thorough examination. Since immediate or acute toxic effects from dietary lipids are rather rare, in this review, more emphasis will be placed on pathological effects observed after continued dietary intake of certain oils and fats. A reference Will also be made to the effects of consuming perfectly safe lipids that may become altered during prolonged heating either in home cooking methods or industrial processing, and these alterations may produce harmful patho-physiological effects. Naturally occurring fats may be consumed unseparated and still associated with foods such as meat, fish, poultry, dairy products, cereals, nuts or seeds. Other naturally occurring lipids may be first separated from the source by extraction, purified and processed to produce shortenings, margarines, salad oil, butter, etc. The toxic effects of the latter, separated lipids, would be easier to evaluate and identify the toxin, whereas in the former category the toxic effect may or may not be due to a single factor and would need extensive research before any conclusion could be drawn. Sometimes the bulk material in |
| Databáze: | OpenAIRE |
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