Dal Bosco Alessandro, Cavallo Massimiliano, Menchetti Laura, Angelucci Elisa, Cartoni Mancinelli Alice, Vaudo Gaetano, Marconi Stefania, Camilli Emanuela, Galli Francesco, Castellini Cesare, Mattioli Simona
Department of Agricultural, Environmental and Food Science, University of Perugia, Borgo XX Giugno 74, 06124 Perugia, Italy.
Department of Medicine and Surgery, University of Perugia, Piazzale Gambuli 1, 06132 Perugia, Italy.
Foods. 2024 May 17;13(10):1568. doi: 10.3390/foods13101568.
The aim of this research was to validate the effectiveness of the Healthy Fatty Index (HFI) regarding some foods of animal origin (meat, processed, fish, milk products, and eggs) typical of the Western diet and to compare these results with two consolidated indices (atherogenic-AI, and thrombogenic-TI) in the characterization of the nutritional features of their lipids. The fatty acids profile (% of total fatty acids and mg/100 g) of 60 foods, grouped in six subclasses, was used. The AI, TI, and HFI indexes were calculated, and the intraclass correlation coefficients and the degree of agreement were evaluated using different statistical approaches. The results demonstrated that HFI, with respect to AI and TI, seems better able to consider the complexity of the fatty acid profile and the different fat contents. HFI and AI are the two most diverse indices, and they can provide different food classifications. AI and IT exhibit only a fair agreement in regards to food classification, confirming that such indexes are always to be considered indissolubly and never separately, in contrast to the HFI, which can stand alone.
本研究的目的是验证健康脂肪指数（HFI）对于西方饮食中典型的某些动物性食物（肉类、加工食品、鱼类、奶制品和蛋类）的有效性，并将这些结果与两个综合指数（致动脉粥样硬化指数-AI和致血栓形成指数-TI）在表征其脂质营养特征方面进行比较。使用了60种食物的脂肪酸谱（占总脂肪酸的百分比和毫克/100克），这些食物分为六个子类。计算了AI、TI和HFI指数，并使用不同的统计方法评估了组内相关系数和一致性程度。结果表明，相对于AI和TI，HFI似乎更能考虑脂肪酸谱的复杂性和不同的脂肪含量。HFI和AI是两个差异最大的指数，它们可以提供不同的食物分类。AI和TI在食物分类方面仅表现出一般的一致性，这证实了与可以单独使用的HFI不同，此类指数总是应被视为不可分割的整体，绝不能单独考虑。
