Bartnikowska E, Obiedziński M W
Instytut Przemysłu Miesnego i Tłuszczowego, Dział Monitoringu Zywności i Ochrony Srodowiska.
Rocz Panstw Zakl Hig. 1997;48(4):381-97.
Fats covered approximately 22% of energy requirements in diets of ancient human being, and simultaneously the value of ratio of polyunsaturated fatty acids (PUFA) to saturated (SFA) was estimated as 1.4 and the proportion of PUFA omega 6 to PUFA omega 3 was 1:1. During the last twenty thousands years the composition of human diets was changing dramatically due to economical, culture and social changes. However, there are indicators that the ratio of PUFA omega 6 to PUFA omega 3 in human diet was unchanging until beginning of XIX century. Dramatic technological breakthrough in food technology during last 100 years caused radical changes in the structure and quality of food consumption. It is estimated that at present fats cover about 40% of energy requirements in diets of people in developed countries, and the value of ratio of dietary PUFA omega 6 to PUFA omega 3 is 25:1 and even 50:1. Epidemiological nutritional studies indicate that in populations which consume inadequate amount of PUFA omega 3 most often occur the disorders on atherosclerotic and immunological background as compared to populations which consume diets with appropriate covering the requirements of dietary PUFA omega 3. Therefore, it could be supposed that increased occurrence so-called civilization disorders is the result of increased consumption of highly manufactured food with changed composition (and also to increased fats consumption and decreased consumption of PUFA omega 3). This hypothesis is confirmed by the observations that the supplementation of diets with PUFA omega 3 gives the desirable results in the treatment of many disorders. The main objective of this two parts paper is to characterize the polyunsaturated fatty acids, their metabolic path ways as well as the possibilities of the use of the diet supplementation with PUFA omega 3 in the treatment and prophylaxis of some metabolic disorders. The structure, sources, determination and pathways in organism are discussed in part I, and the role of eicosanoids originating from respective PUFA omega 3 and advantages of the supplementation the diet with PUFA are discussed in part II.
在古代人类的饮食中，脂肪约占能量需求的22%，同时多不饱和脂肪酸（PUFA）与饱和脂肪酸（SFA）的比例估计为1.4，PUFA ω6与PUFA ω3的比例为1:1。在过去两万年里，由于经济、文化和社会变革，人类饮食的构成发生了巨大变化。然而，有迹象表明，直到19世纪初，人类饮食中PUFA ω6与PUFA ω3的比例一直没有变化。过去100年里食品技术的重大突破导致了食品消费结构和质量的根本变化。据估计，目前发达国家人们饮食中脂肪约占能量需求的40%，饮食中PUFA ω6与PUFA ω3的比例为25:1，甚至达到50:1。流行病学营养研究表明，与摄入能满足饮食中PUFA ω3需求的人群相比，摄入PUFA ω3不足的人群最常出现动脉粥样硬化和免疫方面的疾病。因此，可以推测所谓文明病发病率的上升是由于食用了成分改变的高度加工食品（以及脂肪摄入量增加和PUFA ω3摄入量减少）。这一假设得到了以下观察结果的证实：在饮食中补充PUFA ω3在治疗许多疾病方面取得了理想效果。这篇分两部分的论文的主要目的是描述多不饱和脂肪酸、它们的代谢途径以及在饮食中补充PUFA ω3用于治疗和预防某些代谢紊乱的可能性。第一部分讨论了其结构、来源、测定方法和在生物体内的途径，第二部分讨论了源自各自PUFA ω3的类二十烷酸的作用以及在饮食中补充PUFA的优势。
