膳食脂肪酸摄入及构成与心脑血管疾病相关性的研究进展  

The Research Progress in the Relationship between Dietary Fat Intake and Fatty Acid Composition and Cardiovascular and Cerebrovascular Diseases

作　　者：王心昕 杨茜[1] 李媛[1] 起德丽 殷建忠[1] 

机构地区：[1]昆明医科大学营养与食品研究所,云南昆明650500

出　　处：《昆明医学院学报》2012年第6期154-158,共5页Journal of Kunming Medical College

基　　金：国家自然科学基金资助项目(81060237)

摘　　要：心脑血管疾病日趋严重地威胁着人类的健康和生命,而膳食中饱和脂肪酸(SFA)、单不饱和脂肪酸(MUFA)、多不饱和脂肪酸(PUFA)的种类、数量及构成比与心脑血管疾病关系密切.膳食脂肪与心脑血管疾病的相互关系倍受国内外学者的关注.对各种膳食脂肪酸与心脑血管疾病关系的研究进展进行综述,提出防治心脑血管疾病较合理的膳食脂肪酸摄入原则.Cardiovascular and cerebrovascular diseases have threatened the human health and life increasingly seriously. Moreover, the type, quantity and constituent ratio of the saturated fatty acid, monounsaturated fatty acid and polyunsaturated fatty acid in diets have close relationship with cardiovascular and cerebrovascular diseases. So the domestic and foreign scholars pay more attention to the relationship between the dietary fats and cardiovascular and cerebrovascular diseases. This paper reviews the research progress in the relationship between various dietary fatty acids and cardiovascular and cerebrovascular diseases, and then put forward the relatively reasonable intake principles of the dietary fatty acids to prevent and treat cardiovascular and cerebrovascular diseases.

关 键 词：膳食脂肪酸 构成 脂肪酸平衡 心脑血管疾病 

分 类 号：R151.41[医药卫生—营养与食品卫生学]