Edible oils with high PUFA content oxidise fast owing to unstable bond Very little attention has been paid to the more important qualities of dietary fats and oil. Emphasis has mistakenly been placed on the ratio of saturated to unsaturated fatty acids, irrespective of lipid per oxidation and trans-isomerisation. Contrary to conventional wisdom, unsaturated fats are more toxic than saturated fats. The quantity and quality of dietary fat is as important as (if not more important than) the ratio of unsaturated to saturated fatty acid of dietary fats and oils are obtained from fresh, whole, unfractionated and unprocessed food, they will be minimally oxidised and will produce healthy cell membranes with normal Cis-fatty acid configuration. They will enhance a normal balance of prostaglandin. How much dietary fat and oil can one tolerate without risk? Evidence indicates that between 25 and 35 per cent of dietary calories as fat is safe and nutritious. Attention must be paid to the quality and source of the fat described above. The more oxidised the fats, the less they are tolerated by the human body. In India, on an average, 35 per cent of dietary calories are consumed edible oil as fat. The quality of unsaturated fatty acid (PUFA) is mostly poor, and there is no consideration for rancidity or trans-summarisation. When high PUFA oils are consumed, they get oxidised very fast due to unstable bond, producing freer radicals and when they are heated produces lipid peroxides.Read full article @ hifso.blogspot.in/
Posted on: Mon, 15 Jul 2013 04:56:49 +0000
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