Fats and oils: The health concerns and issues- A review
| Autor: | Ravinder Jeet Singh |
|---|---|
| Rok vydání: | 2018 |
| Předmět: |
chemistry.chemical_classification
business.industry Low cholesterol levels food and beverages General Medicine 030204 cardiovascular system & hematology Coronary heart disease World health Mini review 03 medical and health sciences chemistry.chemical_compound 0302 clinical medicine High-density lipoprotein chemistry Low-density lipoprotein Medicine lipids (amino acids peptides and proteins) 030212 general & internal medicine Food science business Polyunsaturated fatty acid |
| Zdroj: | Asian Journal of Dairy and Food Research. 37 |
| ISSN: | 0976-0563 0971-4456 |
| DOI: | 10.18805/ajdfr.dr-1352 |
| Popis: | Hydrogenated vegetable oils became popular for cooking in 1950s. Soon it became established that eating food cooked in hydrogenated oils (trans fats) could be the risk factors for cardio vascular diseases. Refined oils were recommended for cooking. It was believed that refined oils are rich in monounsaturated fatty acids (MUFA or omega-6) and will help maintain low cholesterol levels. Further research proved that omega-6 rich diet reduced HDL(High density lipoprotein) as well as LDL (low density lipoprotein). World health organization recommended that we should increase omega-3 i.e. poly unsaturated fatty acids (PUFA). PUFA help in keeping healthy HDL/LDL ratio. A number of reports also suggested that natural saturated fatty acids (nSFA) were not risk factors for coronary heart disease (CHD). In this mini review an account of developments concerning these issues has been presented. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|