文章基本信息

标题：Dietary Fats and Oils: Some Evolutionary and Historical Perspectives Concerning Edible Lipids for Human Consumption
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作者：Dante Roccisano ; Jaliya Kumaratilake ; Arthur Saniotis 等
期刊名称：Food and Nutrition Sciences
印刷版ISSN：2157-944X
电子版ISSN：2157-9458
出版年度：2016
卷号：07
期号：08
页码：689-702
DOI：10.4236/fns.2016.78070
语种：English
出版社：Scientific Research Publishing
摘要：Consumption of fats and oils in the ancient world was examined as a window to human nutritional needs and compared with lipid usage in the modern world, post-1900. In earlier periods, the natural and only source of edible fats and oils came from both animals and plants. These fats and oils played a vital role in the evolution of the human body structure, supporting many biochemical functions. Artifacts from prehistoric periods and the ancient world had indicated that humans were evolutionarily adapted to consume saturated lipids. They also consumed unsaturated fats and oils extracted from animals and plants, now identified as omega-3 to omega-6 in the fatty acid ratio of 1:1, commonly derived from naturally consumed unprocessed products and food sources. These fats and oils assisted in providing the ingredients for the building up of cells and maintaining their structural integrity in tissues, including the brain and other important internal organs, as well as providing energy for many biochemical processes in the body. The double bonds distributed throughout fatty acid carbon chains are a characteristic of unsaturated vegetable oils. They are more structurally diverse in polyunsaturated fats and oils with the greater preponderance for carbon-to-carbon double bonds distributed in the carbon chains. These double bonds are susceptible to generating free radicals. This article considers potential problems that proponents of the prevailing diet-heart cholesterol paradigm of the past 60 years may have neglected. It also presents the possible consequences of abandoning the evolutionarily inherited foods containing extracted natural saturated and monounsaturated fats and oils. Furthermore, the article addresses the contribution of docosahexaenoic and eicosapentaenoic acids to immunity and the possible connection of excess consumption of omega-6 fatty acid to the marked rise in obesity and other non-communicable diseases in modern civilization.
关键词：Saturated Fats;Polyunsaturated Fatty Acids;Monounsaturated Fatty Acids;Diet-Heart Hypothesis