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library name : انستیتو تغذیه دانشگاه علوم پزشکی شهید بهشتی
Material Type : Latin Articles
Language of Document : English
Record Number : 62346
Doc. No : 1008A
Main Entry : MIRZAEEI SHAHLA
Title & Author : THE EVALUATION OF FATTY ACIDS PROFILE IN AVAILABLE HYDROGENATED OILS AND MARGARINES IN IRAN [Article]
Title : IRANIAN HEART JOURNAL (IHJ)
Volume Number : , Vol.4 ؛ No.1-2
Date : , (2003)
page : : 59 - 67
Abstract : Objective- Different fat types have different health effects and increasing evidenceع‌ژ indicates the greater importance of types of fat than total amounts of consumed fatع‌ژ with respect to the risk of coronary artery disease )CAD(. While intake ofع‌ژ polyunsaturated and monounsaturated fats are negatively related to CAD, highع‌ژ consumption of either saturated or trans fatty acids has detrimental effects on plasmaع‌ژ lipoproteins, and a positive relationship between their intake and risk of CAD hasع‌ژ frequently been reported. This study aimed to assess the fatty acids profile and transع‌ژ fats in hydrogenated oils and margarines currently available in Iran. ع‌ژMethods- Different commercial brands of margarines and hydrogenated oils wereع‌ژ collected. The total lipid of each sample was extracted, derivitized with 2ع‌ژ-nitrophenylhydrazide and subjected to fatty acids analysis by HPLC. ع‌ژ Results-The results showed that while all samples contain high amounts of trans fattyع‌ژ acids, the means of total trans and saturated fats were 59.1 and 51.2percent forع‌ژ hydrogenated oils and margarines, respectively. In some samples the total trans andع‌ژ saturated fatty acids were more than 70percent. ع‌ژ Conclusion- This study proposed that there are high levels of cholesterol-raising fattyع‌ژ acids in available hydrogenated oils and margarines in Iran. Because hydrogenatedع‌ژ fats can be eliminated from the food supply by changes in processing that do notع‌ژ require major efforts in education and behavioral modification, these changes wouldع‌ژ be an extremely efficient and rapid method for substantially reducing rates ofع‌ژ coronary disease )Iranian Heart Journal 2003; 4 )2,3(: 59-67(.ژع
Descriptor : FATTY ACID . TRANS FATTY ACID . SATURATED FATTY ACID . HYDROGENATED OIL . MARGARINE . CORONARY .ARTERY DISEASE
 
 
 
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