Naslov
Benefits and hazards of fat-free diets

Autori
Delaš, Ivančica

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
2010 EFFoST Annual Meeting - Food and Health / Hart, Richard - Dublin : Elsevier, 2010, K03-K03

Skup
2010 EFFoST Annual Meeting - Food and Health

Mjesto i datum
Dublin, Irska, 10.11.2010. - 12.11.2010

Vrsta sudjelovanja
Pozvano predavanje

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
fat-free diet; essential fatty acids; obesity; brain

Sažetak
With the increasing prevalence of obesity and metabolic syndrome, investigations on food lipids and lipid metabolism have gained great importance. As a consequence, the increasing number of scientific papers on the effects of reduced or modified nutritional fats and different types of low fat diets on human health comes not as a surprise. However, there is a considerable disagreement in derived conclusions, which might be a consequence of a great diversity in the composition of applied diets. The term “low fat” is widely used for diets containing from 30 % to less than 10 % of energy as fat, hence the effects of such nutritional interventions are not comparable. Instead, in accordance with recommendations given by nutritionists and health professionals, 30 % of daily energy intake as fat should be declared as “standard” or “control” diet. Since excess adiposity is thought to be responsible for the development of coronary heart disease, diabetes, cancers of several types, and other disorders, recommendations for reduced intake of dietary fats have been generally accepted. On the other hand, low-fat and fat-free diets are poor in essential linoleic (18:2n-6) and linolenic (18:3n-3) fatty acids, and other long-chain polyunsaturated fatty acids necessary for unhindered cell function, especially during fetal and early neonatal brain development. Furthermore, decreased blood concentrations of n-3 fatty acids have been associated with several neuropsychiatric disorders, like Alzheimer’s disease, schizophrenia and depression. Nutritional fats obviously play a significant role in the development of obesity, cardiovascular disease and other metabolic disorders, but they are also essential in the structure and function of human body, and therefore cannot be considered as intrinsically bad. Instead, total energy intake and the composition of fats, as well as other lifestyle risk factors should be taken into consideration.

Izvorni jezik
Engleski

Znanstvena područja
Temeljne medicinske znanosti, Biotehnologija, Prehrambena tehnologija

POVEZANOST RADA