脂肪酸,心血管代谢疾病 z-bo 2020-10-29 298

　　The fatty acids present in different lipid molecules are the main components of the daily dietary fat of the population, and the physical properties, nutrition and health effects of dietary fatty acids depend to a large extent on the types and proportions of fatty acids. The most important fatty acid is either Saturated fatty acids, or fatty acids containing carbon-carbon double bonds, such as monounsaturated fatty acids with one double bond and polyunsaturated fatty acids (PUFAs) with two or more double bonds; although rich in saturated fatty acids (such as fat Meat, dairy products, coconut oil, etc.) and monounsaturated fatty acids (certain vegetable oils and meats, etc.) are foods that help promote the body’s intake of these fatty acids. In contrast, PUFA linoleic acid and α-linseed Acid is still an essential fatty acid, which is mainly derived from vegetable oils, nuts and seeds.

　　Recently, a research report entitled "Intake and metabolism of omega-3 and omega-6 polyunsaturated fatty acids: nutritional implications for cardiometabolic diseases" was published in the international journal The Lancet Diabetes & Endocrinology, from the German Diabetes Research Center and other institutions Through research and analysis of the non-genetic determinants of desaturase, these factors may potentially change the availability of PUFAs in the body’s tissues. In addition, the researchers also discussed changing desaturase activity in the context of the body’s intake of PUFAs. The resulting consequences clarify the gene-diet interaction and its clinical and public health effects.

　　There is research evidence that the intake of omega-3 PUFAs and omega-6 PUFAs is directly related to the occurrence of cardiometabolic diseases. Researchers say that supplementing long-chain omega-3 PUFAs can reduce participants’ myocardial infarction and coronary heart disease. , The risk of death from atherosclerotic cardiovascular disease, and the reduction in the risk of death of patients is linearly related to the intake dose. According to a latest Meta analysis, supplementation of long-chain omega-3 PUFAs can reduce the risk of death from coronary heart disease and coronary heart disease events by approximately 10%, while reducing the overall risk of atherosclerotic cardiovascular disease events and stroke. No obvious impact. At present, a number of trials have evaluated the impact of using PUFAs rich in cholesterol lowering to replace saturated fatty acids in dairy products and meat on the risk of atherosclerotic cardiovascular disease and death in the population. A review report published in 2018 pointed out The use of omega-6 PUFAs to replace saturated fatty acids may help reduce the risk of myocardial infarction in the population, although it has no obvious benefit in improving the overall risk of atherosclerotic cardiovascular disease in the population.