Choice of Natural or Modified Fats for Solid Fat Formulations : The Current Health Dilemma.
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Petaling Jaya : MPOB,
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Current dietary recommendations assist consumers choose low fat, low-saturated fat diets thought to be beneficial for cardiovascular health. Recommendations focus largely on fat quantity and composition. Not all saturated fatty acids (SFA) are equal in their cholesterolaemic effects, is a key consideration. Less certain are the comparative hypercholesterolaemic behaviour of different oils and fats that are termed saturated, yet contain significant amounts of both monounsaturated and polyunsaturated fatty acids. Fat modification processes currently play a major role in determining nutritional quality. Trans fatty acids (TFA) from hydrogenated oils and fats are present in many foods we consume. TFA negatively impact human plasma lipoproteins (increased TC, LDL-C, Lp (a) and decreased HDL-C relative to their cis isomers) and have untoward implications for atherogenesis. Based on expert dietary recommendations and mounting evidence against TFA, there is currently an urgent race to reformulate solid fats TFA-free. Interesterification of oils and fats by (enzymatic or chemical catalysis) is increasingly viewed as an alternate process to partial hydrogenation. The effects of interesterified fats has not been extensively studied as the development and use of structured fats is only recent and in the nascent stage. Of prime interest is whether structural differences arising from the positional distribution of fatty acids, between interesterified and native fats, alters their nutritional behaviour as regards lipid metabolism and gene expression. Given these concerns about modified solid fats, it appears that a natural fat could in all respects be a wiser choice. For African and Asian populations that are on the brink of increased disease burden from coronary heart disease and diabetes manifested by changing dietary and lifestyle patterns, these issues actually take on great urgency.
Current dietary recommendations assist consumers choose low fat, low-saturated fat diets thought to be beneficial for cardiovascular health. Recommendations focus largely on fat quantity and composition. Not all saturated fatty acids (SFA) are equal in their cholesterolaemic effects, is a key consideration. Less certain are the comparative hypercholesterolaemic behaviour of different oils and fats that are termed saturated, yet contain significant amounts of both monounsaturated and polyunsaturated fatty acids. Fat modification processes currently play a major role in determining nutritional quality. Trans fatty acids (TFA) from hydrogenated oils and fats are present in many foods we consume. TFA negatively impact human plasma lipoproteins (increased TC, LDL-C, Lp (a) and decreased HDL-C relative to their cis isomers) and have untoward implications for atherogenesis. Based on expert dietary recommendations and mounting evidence against TFA, there is currently an urgent race to reformulate solid fats TFA-free. Interesterification of oils and fats by (enzymatic or chemical catalysis) is increasingly viewed as an alternate process to partial hydrogenation. The effects of interesterified fats has not been extensively studied as the development and use of structured fats is only recent and in the nascent stage. Of prime interest is whether structural differences arising from the positional distribution of fatty acids, between interesterified and native fats, alters their nutritional behaviour as regards lipid metabolism and gene expression. Given these concerns about modified solid fats, it appears that a natural fat could in all respects be a wiser choice. For African and Asian populations that are on the brink of increased disease burden from coronary heart disease and diabetes manifested by changing dietary and lifestyle patterns, these issues actually take on great urgency.
Current dietary recommendations assist consumers choose low fat, low-saturated fat diets thought to be beneficial for cardiovascular health. Recommendations focus largely on fat quantity and composition. Not all saturated fatty acids (SFA) are equal in their cholesterolaemic effects, is a key consideration. Less certain are the comparative hypercholesterolaemic behaviour of different oils and fats that are termed saturated, yet contain significant amounts of both monounsaturated and polyunsaturated fatty acids. Fat modification processes currently play a major role in determining nutritional quality. Trans fatty acids (TFA) from hydrogenated oils and fats are present in many foods we consume. TFA negatively impact human plasma lipoproteins (increased TC, LDL-C, Lp (a) and decreased HDL-C relative to their cis isomers) and have untoward implications for atherogenesis. Based on expert dietary recommendations and mounting evidence against TFA, there is currently an urgent race to reformulate solid fats TFA-free. Interesterification of oils and fats by (enzymatic or chemical catalysis) is increasingly viewed as an alternate process to partial hydrogenation. The effects of interesterified fats has not been extensively studied as the development and use of structured fats is only recent and in the nascent stage. Of prime interest is whether structural differences arising from the positional distribution of fatty acids, between interesterified and native fats, alters their nutritional behaviour as regards lipid metabolism and gene expression. Given these concerns about modified solid fats, it appears that a natural fat could in all respects be a wiser choice. For African and Asian populations that are on the brink of increased disease burden from coronary heart disease and diabetes manifested by changing dietary and lifestyle patterns, these issues actually take on great urgency.
Palabras clave
Acido graso trans, Ácidos grasos saturados., Grasa hidrogenada., grasas modificadas, Grasas solidas, interesterificación