Hydrogenated fatty acids (contained in hydrogenated and partially-hydrogenated oils/vegetable fats):
1) inhibit desaturation of
fatty acids!
2) increase Low-Density
Lipoproteins (LDL: “bad” cholesterol)
3) decrease High-Density
Lipoproteins (HDL: “good” cholesterol)
4) increase the Total
Cholesterol / HDL ratio (bad!)
Summarizing, hydrogenated
fatty acids can seriously impair our health.
Let's control ingredients
of packed foods before buying them.
COMMENTO IN ITALIANO:
(e sotto)
Source:
Health effects of trans
fatty acids.
A Ascherio and
W C Willett
Author Affiliations
Department of Nutrition,
Harvard School of Public Health, Boston, MA 02115, USA.
Abstract
trans Fatty acids are
formed during the process of partial hydrogenation in which liquid
vegetable oils are converted to margarine and vegetable shortening.
Concern has existed that this process may have adverse consequences
because natural essential fatty acids are destroyed and the new
artificial isomers are structurally similar to saturated fats, lack
the essential metabolic activity of the parent compounds, and inhibit
the enzymatic desaturation of linoleic and linolenic acid. In the
past 5 y a series of metabolic studies has provided unequivocal
evidence that trans fatty acids increase plasma concentrations of
low-density-lipoprotein cholesterol and reduce concentrations of
high-density-lipoprotein (HDL) cholesterol relative to the parent
natural fat. In these same studies, trans fatty acids increased the
plasma ratio of total to HDL cholesterol nearly twofold compared with
saturated fats. On the basis of these metabolic effects and the known
relation of blood lipid concentrations to risk of coronary artery
disease, we estimate conservatively that 30,000 premature deaths/y in
the United States are attributable to consumption of trans fatty
acids. Epidemiologic studies, although not conclusive on their own,
are consistent with adverse effects of this magnitude or even larger.
Because there are no known nutritional benefits of trans fatty acids
and clear adverse metabolic consequences exist, prudent public policy
would dictate that their consumption be minimized and that
information on the trans fatty acid content of foods be available to
consumers.
Gli acidi grassi
idrogenati (contenuti negli oli - o grassi vegetali - idrogenati o
parzialmente idrogenati):
1) inibiscono la
desaturazione degli acidi grassi!
2) aumentano l'LDL
(colesterolo cattivo)
3) diminuiscono l'HDL
(colesterolo buono)
4) aumentano il rapporto
Colesterolo Totale / HDL (il che è male)
In conclusione, i grassi
idrogenati possono seriamente danneggiare la nostra salute.
Controlliamo sempre gli
ingredienti degli alimenti confezionati prima di acquistarli.
