Mani Indu, Kurpad Anura V
Department of Physiology, Division of Nutrition, St. John's Medical College, Bengaluru, India.
Indian J Med Res. 2016 Oct;144(4):507-514. doi: 10.4103/0971-5916.200904.
Recommended dietary allowances for fat and fatty acid (FA) intakes are set on global standards aimed at prevention of lifestyle diseases. Yet, the fat composition of a diet is both ethnic/region specific as well as income dependent. Indian diets are predominantly vegetarian and relatively low in fat. Furthermore, the main sources of fat are of plant origin rather than animal origin. This results in a diet that is relatively low in saturated FA, high in n-6 polyunsaturated fatty acids (PUFA), and very low in n-3 PUFA. Though this appears as a good dietary composition as per global standards, the undeniable increase in the incidence of obesity, diabetes and cardiovascular diseases in India begs for an explanation. In this context, the current article is aimed at reopening the debate on fat intakes in Indian diets, with a focus on a balance between fats, carbohydrates and proteins, rather than an emphasis on individual macronutrients.
针对脂肪和脂肪酸（FA）摄入量的膳食推荐量是根据旨在预防生活方式疾病的全球标准设定的。然而，饮食中的脂肪组成既具有种族/地区特异性，也取决于收入。印度人的饮食主要是素食，脂肪含量相对较低。此外，脂肪的主要来源是植物性而非动物性。这导致饮食中饱和脂肪酸相对较低，n-6多不饱和脂肪酸（PUFA）含量较高，而n-3多不饱和脂肪酸含量极低。尽管按照全球标准，这似乎是一种良好的饮食构成，但印度肥胖、糖尿病和心血管疾病发病率不可否认地上升，这需要一个解释。在此背景下，本文旨在重新开启关于印度饮食中脂肪摄入量的辩论，重点是脂肪、碳水化合物和蛋白质之间的平衡，而不是强调单一的宏量营养素。
