反式脂肪酸研究进展

被引：51

作者：

谢明勇

谢建华

杨美艳

邓泽元

机构：

[1] 食品科学与技术国家重点实验室南昌大学

来源：

中国食品学报 | 2010年 / 04期

关键词：

反式脂肪酸; 研究进展; 食品安全;

D O I：

10.16429/j.1009-7848.2010.04.037

中图分类号：

R151 [营养学];

学科分类号：

100403 ;

摘要：

反式脂肪酸(Trans fatty acids,简称TFA)是不饱和脂肪酸的一种,是至少含有一个反式构型双键的不饱和脂肪酸的总称。许多研究表明大量食用含TFA的食物会加速动脉硬化,容易导致肥胖、心脑血管疾病、冠心病、糖尿病等疾病。TFA已成为近年来一些相关领域关注的焦点。国际组织及世界各国纷纷采取相关措施,降低或限制食品中的反式脂肪酸含量。本文就目前文献中反式脂肪酸的特点、产生、安全问题、测定方法以及各国的管理现状等进行综述。

引用

页码：14 / 26

页数：13

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