摄入反复加热的食用油对心血管疾病的影响:叙述性审查
Prathyusha Soundararajan1, Srividya Parthasarathy1, Meenakumari Sakthivelu1
1Department of Biotechnology, School of Bioengineering, College of Engineering and Technology, SRM Institute of Science and Technology, Kattankulathur, 603 203, Tamil Nadu, India.
食用油是必不可少的,但可能受到污染物和故意添加剂的污染,造成心血管疾病等健康风险. 本次审查涵盖了植物油,污染物和检测方法,以确保消费者的安全.
科学领域:
- 食品科学 食品科学 食品科学
- 营养生物化学 营养生物化学
- 毒理学 毒理学 毒理学
背景情况:
- 食用油是重要的饮食成分,富含营养素和抗氧化剂,全球消费量正在增加.
- 食用油面临农药,重金属,环境污染物和故意染物的污染.
- 重复加热和重复使用会导致反式脂肪和脂质过氧化,对消费者健康产生负面影响,并增加心血管疾病的风险.
研究的目的:
- 审查植物性油和相关的健康风险.
- 为了强调检测食用油中的污染物的重要性.
- 为提供当前食用油污染物的检测技术的概述.
主要方法:
- 关于食用油污染的科学出版物的文献综述.
- 分析与各种污染物和改剂相关的健康影响.
- 检查用于识别食用油中有害物质的检测方法.
主要成果:
- 识别了许多化学污染物和故意添加剂,污染食用油.
- 详细介绍了与污染油有关的不良健康影响,包括心血管疾病.
- 总结了用于检测这些污染物的各种分析技术.
结论:
- 防止食用油污染对消费者健康和安全至关重要.
- 有效的检测技术对于监测和确保食用油的质量至关重要.
- 需要进一步的研究和监管监督,以减轻与食用油消费相关的健康风险.
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