Cohn Jeffrey S
Hyperlipidemia and Atherosclerosis Research Group, Clinical Research Institute of Montréal, Québec, Canada.
Curr Opin Lipidol. 2002 Feb;13(1):19-24. doi: 10.1097/00041433-200202000-00004.
Accumulating evidence suggests that oxidized fats and lipid oxidation products in the diet can contribute to the pathogenesis of atherosclerosis. The present review summarizes studies that show that oxidized fat and lipid oxidation products are present in human foods; that these compounds are absorbed by the intestine and appear in the blood circulation; and that these ingested substances can have deleterious cardiovascular effects in both humans and experimental animals. However, considerable additional research is required to establish the extent to which dietary fat oxidation poses a threat to human health and/or longevity.
越来越多的证据表明，饮食中的氧化脂肪和脂质氧化产物可能导致动脉粥样硬化的发病机制。本综述总结了一些研究，这些研究表明氧化脂肪和脂质氧化产物存在于人类食物中；这些化合物被肠道吸收并出现在血液循环中；并且这些摄入的物质对人类和实验动物都可能产生有害的心血管影响。然而，需要进行大量的额外研究，以确定饮食脂肪氧化对人类健康和/或寿命构成威胁的程度。
