Araujo de Vizcarrondo C, Carrillo de Padilla F, Martín E
Facultad de Farmacia, Universidad Central de Venezuela.
Arch Latinoam Nutr. 1998 Dec;48(4):354-8.
Numerous researchers have shown that dietary fats and oils may affect blood lipid levels and the development of cardiovascular diseases, but consumers are receiving mixed messages about the percentage of fat they should consume in their diets, and they can make proper food choices only when they have the right information. Fatty acid profiles of the meat food products in the Venezuelan diet were determined. Methyl esters were analyzed by gas chromatography on a PT 10% Silar-10C on Gas-Chrom Q 100/120 mesh column. Beef cuts presented a predominant presence of oleic acid (36.21%), palmitic (25.67%) and stearic (20.97). Oleic and palmitic acids are present in pork meat at 42.83 and 24.15% respectively; with lesser quantities of stearic and higher amounts of linoleic acid than beef. Poultry products showed a high content of linoleic (19.54%) and low content of stearic (8.22%) acids. Pork, poultry products, and beef liver presented a considerable amount of linoleic acid 11.85%, 19.54%, and 12.09%, respectively.
众多研究人员已表明，膳食油脂可能会影响血脂水平以及心血管疾病的发展，但消费者对于饮食中应摄入的脂肪百分比却收到了相互矛盾的信息，而且只有在掌握正确信息时，他们才能做出恰当的食物选择。对委内瑞拉饮食中肉类食品的脂肪酸谱进行了测定。甲酯通过气相色谱法在涂有10% Silar-10C的Gas-Chrom Q 100/120目柱上进行分析。牛肉切块中油酸（36.21%）、棕榈酸（25.67%）和硬脂酸（20.97%）占主导。油酸和棕榈酸在猪肉中的含量分别为42.83%和24.15%；与牛肉相比，硬脂酸含量较少，亚油酸含量较高。禽肉产品中亚油酸含量高（19.54%），硬脂酸含量低（8.22%）。猪肉、禽肉产品和牛肉肝中亚油酸含量可观，分别为11.85%、19.54%和12.09%。
