Wpływ składników zawartych w tłuszczach jadalnych na organizm człowieka

Zygmunt Zdrojewicz¹, Ewa Popowicz², Jacek Winiarski²

Summary
Food fat is an important part of our everyday nutrition. In human organism various lipids have complex functions, therefore it is very important to provide a sufficient amount of them. In this elaboration multiple studies on influence of dietary fat and it’s components on human organism have been analysed. Many sources points on positive influence of regular intake of marine fat. Changes such as lowering the blood pressure, improvement of serum lipid profile or positive influence on CNS functions have been observed. Common cooking oils (linseed, coconut oil, olive, sunflower oil, canola oil) were also compared. Analysis of composition of margarines shows major differences between products. It makes choice between them and butter much harder. We suggest, that it is healthier to eat margarine with favourable composition rather than butter. On the other hand situation is opposite if margarine consists mainly of saturated and trans-unsaturated fatty acids. Frying is an another common usage of fat. That process leads to production of Acrylamide – substance with evidenced neurotoxic and carcinogenic effect. An influence of genetical factors on organism fat management and ways to interfere with it, such as supplements or newly developer drugs were also marked.

To jest tylko fragment artykułu. Aby przeczytać całość, przejdź do Czytelni medycznej.