Crupkin Marcos, Zambelli Andres
Author Crupkin is with Area Biomolecular y Area de Alimentos and author Zambelli is with Posgrado en Producción Vegetal, Facultad de Ciencias Agrarias, Univ. Nac. de Mar del Plata, CC 276, Ruta 226, Km 73.5, Balcarce (7620), Pcia. de Buenos Aires, Argentina. Direct inquiries to author Crupkin (E-mail:
Compr Rev Food Sci Food Saf. 2008 Jun;7(3):271-279. doi: 10.1111/j.1541-4337.2008.00045.x.
Strong evidence demonstrated the negative effect of trans fatty acid (TFA) intake on cardiovascular diseases (CVD), diabetes, systemic inflammation, and hemostasis. As a consequence, different regulatory actions have been developed around the world, aiming to reduce human consumption of TFA. Replacement for TFA functionality requires incorporation of plastic and stable saturated fats; the present options are palm or fully hydrogenated oils. Palm oil has been described as responsible for negative biological effects on serum cholesterol levels and CVD risk. Different epidemiological and clinical studies recommend reduction of saturated fatty acid (SFA) intake, mainly myristic and palmitic acids. Experimental evidence strongly suggests that stearic acid is a wholesome substitute for TFAs and other SFAs in food manufacturing. In this article, biological effects of stearic acid on human health are reviewed in comparison to TFAs, SFAs, and unsaturated fatty acids. Current revised understanding on dietary intake, digestion, and absorption is also covered.
有力证据表明，摄入反式脂肪酸（TFA）会对心血管疾病（CVD）、糖尿病、全身炎症和止血产生负面影响。因此，世界各地已采取不同的监管措施，旨在减少人类对TFA的消费。替代TFA功能需要加入可塑性强且稳定的饱和脂肪；目前的选择是棕榈油或完全氢化油。棕榈油被认为会对血清胆固醇水平和CVD风险产生负面生物学影响。不同的流行病学和临床研究建议减少饱和脂肪酸（SFA）的摄入，主要是肉豆蔻酸和棕榈酸。实验证据有力地表明，硬脂酸在食品制造中是TFA和其他SFA的有益替代品。在本文中，将硬脂酸与TFA、SFA和不饱和脂肪酸相比较，综述了硬脂酸对人类健康的生物学影响。还涵盖了目前对饮食摄入、消化和吸收的修订认识。
