Dietary Polyunsaturated Fat

作者：Autumn C. Marshall, Mary E. Van Elswyk · 发表于：Nutrition Today · 年份：1995 · DOI：10.1097/00017285-199509000-00005 · 被引用次数：12 · 研究领域：Fatty Acid Research and Health

Recommendations to increase in the intake of polyunsaturated fatty acids (PUFA) to 10% of the kilocalorie intake and to include fish or fish oils containing very-long-chain PUFA at least twice a week have created a situation in which it is highly probable that a proportion of these fatty acids will be in an oxidized state. The adverse health consequences of the ingestion of peroxidized lipids, especially in the absence of substantial amounts of antioxidants, and questions about the balance between the positive and negative health effects of enhanced dietary intakes of PUFA are the focus of this article.