Мононенасыщенный жир
| Виды жиров в еде |
|---|
| Компоненты |
| Изготовленные жиры |
В биохимии и питании мононенасыщенный жир -это жир , который содержит мононенасыщенную жирную кислоту ( MUFA ), подклассы жирной кислоты, характеризующуюся двойной связью в цепи жирной кислоты, при этом все оставшиеся углерода атомы имеют одновязоподобные . Напротив, полиненасыщенные жирные кислоты (PUFA) имеют более одной двойной связи.
Молекулярное описание
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Мононенасыщенные жиры представляют собой триглицериды, содержащие одну ненасыщенную жирную кислоту. Почти всегда эта жирная кислота является олеиновой кислотой (18: 1 н -9). Пальмитолевая кислота (16: 1 н-7) и цис-ваккеновая кислота (18: 1 н-7) встречаются в небольших количествах в жирах.
| жирный источник | насыщенный | мононенасыщен | вдвойне ненасыщенным | Три ненасыщенный |
|---|---|---|---|---|
| palm kernel | 60–65 | 10–18 | 1–3 | trace |
| cottonseed oil | 23–30 | 14–21 | 45–58 | trace |
| Corn oil | 10–15 | 25–35 | 40–60 | trace |
| Linseed oil | 8–11 | 18–26 | 14–20 | 51–56 |
| Soybean oil | 11–17 | 18–25 | 49–57 | 6–11 |
| Peanut oil | 12–17 | 35–42 | 39–44 | trace |
| Lard | 36–48 | 36–52 | 10–12 | 1 |
| Beef tallow | 43–64 | 26–45 | 2–6 | 1 |
| Chicken | 45–67 | 12–45 | 3–10 | trace |
Health
[edit]Studies have shown that substituting dietary monounsaturated fat for saturated fat is associated with increased daily physical activity and resting energy expenditure. More physical activity was associated with a higher-oleic acid diet than one of a palmitic acid diet. From the study, it is shown that more monounsaturated fats lead to less anger and irritability.[2]
Foods containing monounsaturated fats may affect low-density lipoprotein (LDL) cholesterol and high-density lipoprotein (HDL) cholesterol.[citation needed]
Levels of oleic acid along with other monounsaturated fatty acids in red blood cell membranes were positively associated with breast cancer risk. The saturation index (SI) of the same membranes was inversely associated with breast cancer risk. Monounsaturated fats and low SI in erythrocyte membranes are predictors of postmenopausal breast cancer. Both of these variables depend on the activity of the enzyme delta-9 desaturase (Δ9-d).[3]
In children, consumption of monounsaturated oils is associated with healthier serum lipid profiles.[4]
The Mediterranean diet is one heavily influenced by monounsaturated fats. In the late 20th century, people in Mediterranean countries consumed more total fat than Northern European countries, but most of the fat was in the form of monounsaturated fatty acids from olive oil and omega-3 fatty acids from fish, vegetables, and certain meats like lamb, while consumption of saturated fat was minimal in comparison. A 2017 review found evidence that the practice of a Mediterranean diet could lead to a decreased risk of cardiovascular diseases, overall cancer incidence, neurodegenerative diseases, diabetes, and early death.[5] A 2018 review showed that the practice of the Mediterranean diet may improve overall health status, such as the reduced risk of non-communicable diseases. It also may reduce the social and economic costs of diet-related illnesses.[6]
Diabetes
[edit]Increasing monounsaturated fat and decreasing saturated fat intake could improve insulin sensitivity, but only when the overall fat intake of the diet was low.[7] However, some monounsaturated fatty acids (in the same way as saturated fats) may promote insulin resistance, whereas polyunsaturated fatty acids may be protective against insulin resistance.[8][9]
Sources
[edit]Monounsaturated fats are found in animal flesh such as red meat, whole milk products, nuts, and high fat fruits such as olives and avocados. Algal oil is about 92% monounsaturated fat. Olive oil is about 75% monounsaturated fat.[10] The high oleic variety sunflower oil contains at least 70% monounsaturated fat.[11] Canola oil and cashews are both about 58% monounsaturated fat.[citation needed] Tallow (beef fat) is about 50% monounsaturated fat.[12] and lard is about 40% monounsaturated fat.[citation needed] Other sources include hazelnut, avocado oil, macadamia nut oil, grapeseed oil, groundnut oil (peanut oil), sesame oil, corn oil, popcorn, whole grain wheat, cereal, oatmeal, almond oil, sunflower oil, hemp oil, and tea-oil Camellia.[13]
See also
[edit]References
[edit]- ^ Thomas, Alfred (2000). "Fats and Fatty Oils". Ullmann's Encyclopedia of Industrial Chemistry. doi:10.1002/14356007.a10_173. ISBN 978-3-527-30385-4.
- ^ Kien CL, Bunn JY, Tompkins CL, Dumas JA, Crain KI, Ebenstein DB, Koves TR, Muoio DM (April 2013). "Substituting dietary monounsaturated fat for saturated fat is associated with increased daily physical activity and resting energy expenditure and with changes in mood". The American Journal of Clinical Nutrition. 97 (4): 689–97. doi:10.3945/ajcn.112.051730. PMC 3607650. PMID 23446891.
- ^ Pala V, Krogh V, Muti P, Chajès V, Riboli E, Micheli A, Saadatian M, Sieri S, Berrino F (July 2001). "Erythrocyte membrane fatty acids and subsequent breast cancer: a prospective Italian study". Journal of the National Cancer Institute. 93 (14): 1088–95. doi:10.1093/jnci/93.14.1088. PMID 11459870.
- ^ Sanchez-Bayle M, Gonzalez-Requejo A, Pelaez MJ, Morales MT, Asensio-Anton J, Anton-Pacheco E (February 2008). "A cross-sectional study of dietary habits and lipid profiles. The Rivas-Vaciamadrid study". European Journal of Pediatrics. 167 (2): 149–54. doi:10.1007/s00431-007-0439-6. PMID 17333272. S2CID 8798248.
- ^ Dinu M, Pagliai G, Casini A, Sofi F (January 2018). "Mediterranean diet and multiple health outcomes: an umbrella review of meta-analyses of observational studies and randomised trials". European Journal of Clinical Nutrition. 72 (1): 30–43. doi:10.1038/ejcn.2017.58. hdl:2158/1081996. PMID 28488692. S2CID 7702206.
- ^ Martinez-Lacoba R, Pardo-Garcia I, Amo-Saus E, Escribano-Sotos F (October 2018). "Mediterranean diet and health outcomes: a systematic meta-review". European Journal of Public Health. 28 (5): 955–961. doi:10.1093/eurpub/cky113. PMID 29992229.
- ^ Vessby B, Uusitupa M, Hermansen K, Riccardi G, Rivellese AA, Tapsell LC, Nälsén C, Berglund L, Louheranta A, Rasmussen BM, Calvert GD, Maffetone A, Pedersen E, Gustafsson IB, Storlien LH (March 2001). "Substituting dietary saturated for monounsaturated fat impairs insulin sensitivity in healthy men and women: The KANWU Study". Diabetologia. 44 (3): 312–9. doi:10.1007/s001250051620. PMID 11317662.
- ^ Lovejoy JC (October 2002). "The influence of dietary fat on insulin resistance". Current Diabetes Reports. 2 (5): 435–40. doi:10.1007/s11892-002-0098-y. PMID 12643169. S2CID 31329463.
- ^ Fukuchi S, Hamaguchi K, Seike M, Himeno K, Sakata T, Yoshimatsu H (June 2004). "Role of fatty acid composition in the development of metabolic disorders in sucrose-induced obese rats". Experimental Biology and Medicine. 229 (6): 486–93. doi:10.1177/153537020422900606. PMID 15169967. S2CID 20966659.
- ^ Abdullah MM, Jew S, Jones PJ (February 2017). "Health benefits and evaluation of healthcare cost savings if oils rich in monounsaturated fatty acids were substituted for conventional dietary oils in the United States". Nutrition Reviews. 75 (3): 163–174. doi:10.1093/nutrit/nuw062. PMC 5914363. PMID 28158733.
- ^ Huth PJ, Fulgoni VL, Larson BT (November 2015). "A systematic review of high-oleic vegetable oil substitutions for other fats and oils on cardiovascular disease risk factors: implications for novel high-oleic soybean oils". Advances in Nutrition. 6 (6): 674–93. doi:10.3945/an.115.008979. PMC 4642420. PMID 26567193.
- ^ National Research Council (US) Board on Agriculture and Renewable Resources (1976). Fat content and composition of animal products: proceedings of a symposium, Washington, D.C., December 12-13, 1974. Washington: National Academy of Sciences. ISBN 978-0-309-02440-2. PMID 25032409.
- ^ Aizpurua-Olaizola O, Ormazabal M, Vallejo A, Olivares M, Navarro P, Etxebarria N, Usobiaga A (January 2015). "Optimization of supercritical fluid consecutive extractions of fatty acids and polyphenols from Vitis vinifera grape wastes". Journal of Food Science. 80 (1): E101-7. doi:10.1111/1750-3841.12715. PMID 25471637.
- ^ "Thrive Culinary Algae Oil". Retrieved 7 January 2019.
- ^ Jump up to: a b c d e f Anderson D. "Fatty acid composition of fats and oils" (PDF). Colorado Springs: University of Colorado, Department of Chemistry. Retrieved April 8, 2017.
- ^ "NDL/FNIC Food Composition Database Home Page". United States Department of Agriculture, Agricultural Research Service. Retrieved May 21, 2013.
- ^ "Basic Report: 04042, Oil, peanut, salad or cooking". USDA. Archived from the original on March 9, 2016. Retrieved 16 January 2015.
- ^ "Oil, vegetable safflower, oleic". nutritiondata.com. Condé Nast. Retrieved 10 April 2017.
- ^ «Масло, овощная сафлора, линолея» . NutritionData.com . Конде Наст . Получено 10 апреля 2017 года .
- ^ «Масло, овощ, подсолнечник» . NutritionData.com . Конде Наст . Получено 27 сентября 2010 года .
- ^ USDA Basic Report Cream, жидкость, тяжелая взбивая
- ^ «Питание и здоровье» . Информационная служба гусиного жира .
- ^ «Яйцо, желток, сырой, свежий» . NutritionData.com . Конде Наст . Получено 24 августа 2009 года .
- ^ «09038, авокадо, Роу, Калифорния» . Национальная база данных питательных веществ для стандартной ссылки, выпуск 26 . Министерство сельского хозяйства США, Служба сельскохозяйственных исследований. Архивировано с оригинала 10 января 2014 года . Получено 14 августа 2014 года .