Kris-Etherton Penny M, Griel Amy E, Psota Tricia L, Gebauer Sarah K, Zhang Jun, Etherton Terry D
Department of Nutritional Sciences, The Pennsylvania State University, University Park, PA 16802, USA.
Lipids. 2005 Dec;40(12):1193-200. doi: 10.1007/s11745-005-1485-y.
Individual FA have diverse biological effects, some of which affect the risk of cardiovascular disease (CVD). In the context of food-based dietary guidance designed to reduce CVD risk, fat and FA recommendations focus on reducing saturated FA (SFA) and trans FA (TFA), and ensuring an adequate intake of unsaturated FA. Because stearic acid shares many physical properties with the other long-chain SFA but has different physiological effects, it is being evaluated as a substitute for TFA in food manufacturing. For stearic acid to become the primary replacement for TFA, it is essential that its physical properties and biological effects be well understood.
个体脂肪酸具有多种生物学效应，其中一些会影响心血管疾病（CVD）的风险。在旨在降低CVD风险的基于食物的膳食指南背景下，脂肪和脂肪酸的建议重点在于减少饱和脂肪酸（SFA）和反式脂肪酸（TFA），并确保不饱和脂肪酸的摄入量充足。由于硬脂酸与其他长链饱和脂肪酸具有许多物理特性，但生理效应不同，因此正在食品制造中作为反式脂肪酸的替代品进行评估。要使硬脂酸成为反式脂肪酸的主要替代品，必须充分了解其物理特性和生物学效应。
