Uauy Ricardo
Department of Public Health Nutrition, London School of Hygiene and Tropical Medicine, London, UK.
Ann Nutr Metab. 2009;54 Suppl 1:2-7. doi: 10.1159/000220821. Epub 2009 Jul 30.
A century ago, dietary fat was mainly seen as a source of energy. In 1929, George and Mildred Burr introduced the concept of essential fats: certain fats, i.e. linoleic acid and alpha-linolenic acid, need to be provided by the diet to prevent deficiencies. Although essential fats were initially considered of marginal nutritional importance for humans, clinical deficiency symptoms were recorded for the first time in the 1960s. Beyond the fact that essential fats can prevent deficiencies, research over the past decades has shown that they also play a major role in preventing chronic conditions such as cardiovascular diseases. This has resulted in an increased interest in the quality of the dietary lipid supply as a major determinant of long-term health and well-being, which is also reflected in recent diet guidelines. This paper will give an overview of key aspects of present recommendations on dietary fats.
一个世纪前，膳食脂肪主要被视为能量来源。1929年，乔治和米尔德里德·伯尔提出了必需脂肪的概念：某些脂肪，即亚油酸和α-亚麻酸，需要通过饮食来提供以预防缺乏症。尽管必需脂肪最初被认为对人类的营养重要性不大，但在20世纪60年代首次记录到了临床缺乏症状。除了必需脂肪可以预防缺乏症这一事实外，过去几十年的研究表明，它们在预防心血管疾病等慢性病方面也起着重要作用。这导致人们对膳食脂质供应质量作为长期健康和幸福的主要决定因素的兴趣增加，这也反映在最近的饮食指南中。本文将概述目前关于膳食脂肪建议的关键方面。
