Oxidized fat in the diet, postprandial lipaemia and cardiovascular disease

被引：90

作者：

Cohn, JS ^{[1
]}

机构：

[1] Clin Res Inst Montreal, Hyperlipidemia & Atherosclerosis Res Grp, Montreal, PQ H2W 1R7, Canada

来源：

CURRENT OPINION IN LIPIDOLOGY | 2002年 / 13卷 / 01期

关键词：

D O I：

10.1097/00041433-200202000-00004

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

Accumulating evidence suggests that oxidized fats and lipid oxidation products in the diet can contribute to the pathogenesis of atherosclerosis. The present review summarizes studies that show that oxidized fat and lipid oxidation products are present in human foods; that these compounds are absorbed by the intestine and appear in the blood circulation; and that these ingested substances can have deleterious cardiovascular effects in both humans and experimental animals. However, considerable additional research is required to establish the extent to which dietary fat oxidation poses a threat to human health and/or longevity. Curr Opin Lipidol 13:19-24. (C) 2002 Lippincott Williams Wilkins.

引用

页码：19 / 24

页数：6

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