Dupont J, White P J, Feldman E B
Department of Food and Nutrition, Iowa State University, Ames.
J Am Coll Nutr. 1991 Dec;10(6):577-92. doi: 10.1080/07315724.1991.10718180.
The report of the National Cholesterol Education Program (NCEP) expert panel on detection, evaluation, and treatment of high blood cholesterol in adults published in 1988 evoked great interest from the medical profession, the public, and food manufacturers. The merits of different dietary interventions to lower plasma cholesterol are debated in advertising, popular publications, and research publications. The present paper is a review of the contributions of saturated and trans fatty acids (FA) to the US diet, their metabolism, and effects upon plasma cholesterol. Saturated (SFA) and trans FA are metabolized to yield energy. They are not dietary essentials; SFA can be biosynthesized, and trans FA are not naturally occurring in plants, with only very small amounts in animals. Trans FA are produced in hydrogenation of liquid vegetable oils and are estimated to contribute 3-7% of the fat consumed. Most of the SFA in the US diet (35% of total fat consumed) is obtained from meat, poultry, fish, and dairy products (approximately 60%). The fats and oils consumed directly or as components of food products, mostly baked goods, contribute approximately 20% of the SFA. More than 30 years of research led the NCEP to conclude that SFA was the most potent dietary component in increasing plasma cholesterol, and that no more than 10% of the energy (en%) of the diet should be SFA. Trans FA are metabolized similarly to SFA, but no recommendation has been made about their consumption. Reduction of consumption of SFA should be practiced in a prudent manner, by reducing consumption of foods high in SFA, and not by eliminating classes of foods. Some changes in formulations of foods or preparation practices (type of frying fat) can be made. These modifications may decrease the palatability of the food, thereby presenting a challenge to the food industry. Substitution of fats hydrogenated to contain trans FA for fats high in SFA may not be beneficial to health. Labeling of foods would improve the ability of the consumer to make appropriate choices.
1988年发表的美国国家胆固醇教育计划（NCEP）专家小组关于成人高血胆固醇检测、评估和治疗的报告引起了医学界、公众和食品制造商的极大兴趣。不同饮食干预措施降低血浆胆固醇的优点在广告、大众出版物和研究出版物中被广泛讨论。本文综述了饱和脂肪酸和反式脂肪酸（FA）对美国饮食的贡献、它们的代谢以及对血浆胆固醇的影响。饱和脂肪酸（SFA）和反式脂肪酸被代谢以产生能量。它们并非饮食必需成分；饱和脂肪酸可以生物合成，而反式脂肪酸在植物中并非天然存在，仅在动物体内含量极少。反式脂肪酸是在液态植物油氢化过程中产生的，据估计占所消耗脂肪的3 - 7%。美国饮食中大部分饱和脂肪酸（占总脂肪摄入量的35%）来自肉类、家禽、鱼类和奶制品（约60%）。直接食用或作为食品成分（主要是烘焙食品）摄入的油脂贡献了约20%的饱和脂肪酸。超过30年的研究使NCEP得出结论，饱和脂肪酸是增加血浆胆固醇最有效的饮食成分，饮食中饱和脂肪酸的能量占比不应超过10%（能量百分比，en%）。反式脂肪酸的代谢与饱和脂肪酸相似，但尚未对其摄入量给出建议。应谨慎地减少饱和脂肪酸的摄入量，通过减少高饱和脂肪酸食物的消费，而不是完全不吃某些种类的食物。可以对食品配方或制备方法（油炸油脂类型）进行一些改变。这些改变可能会降低食物的适口性，从而给食品工业带来挑战。用含反式脂肪酸的氢化脂肪替代高饱和脂肪酸的脂肪可能对健康并无益处。食品标签将有助于消费者做出更合适的选择。
