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经济发展方式转变与自主创新——第十二届中国科学技术协会年会

作者： Y.Martin Lo Department of Nutrition and Food Science University of MarylandCollege Park

To date,the published information on trans fatty acids (TFAs) in food products in China remains scarce and of questionable *** approaches to educate the consumers and to ensure proper labeling of TFAs are among the many urgent challenges the regulatory agencies in this rapidly growing country have to *** the present study,97 most popular,national brand food products on the Chinese market,including 6 cheeses,10 chocolates,10 crisps,chips,and fries,10 ice creams,15 margarines,10 pies and cakes,8 sauces and dressings,19 wafers and biscuits,and 9 Chinese-style snacks,were assayed to profile their fat content and fatty acid composition,particularly the *** highest level of TFAs,up to 30.9% of total fatty acids,were found in *** average TFAs contents in different product categories,ranging from high to low,were:pie and cake (12.07%),cheese (6.95%),margarine (5.09%),wafer and biscuit (4.35%),ice cream (2.67%),sauce and dressing (2.65%),crisps,chips,and fries (2.15%),chocolate (1.44%),and Chinese-style snacks (0.83%).One hundred percents of cheese contained TFAs,so did pie and cake,followed by crisps,chips,and fries (90%),sauce and dressing (88%),ice cream and margarine (80%),chocolate (60%),wafer and biscuit (53%),then Chinese-style snacks (33%).Profiling of key TFAs constituents could yield information characteristic to the types of partially hydrogenated oils employed,which is a critical step towards product reformulation in order to reduce or eliminate TFAs in the products.

关键词： trans fatty acids baked goods partially hydrogenated oil fat China

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fatty acid intake in relation to reproductive hormones and testicular volume among young healthy men

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Asian Journal of Andrology 2017年第2期19卷 184-190页

作者： Lidia Minguez-Alarcon Jorge E Chavarro JJaime Mendiola Manuela Roca Cigdem Tanrikut Jesus Vioque Niels Jorgensen Alberto M Torres-Cantero Department of Environmental Health Harvard School of Public Health Boston Massachusetts USA Department of Health and Social Sciences Division of Preventive Medicine and Public Health University of Murcia School of Medicine IMIB-Arrixaca Espinardo (Murcia) Spain Department of Nutrition Harvard School of Public Health Boston Massachusetts USA Department of Epidemiology Harvard School of Public Health Boston Massachusetts USA Channing Division of Network Medicine Department of Medicine Brigham and Women's Hospital and Harvard Medical School Boston Massachusetts USA Roca Fertility Advanced Clinic Management SLU Murcia Spain Department of Urology Massachusetts General Hospital Boston Massachusetts USA Department of Surgery Harvard Medical School Boston Massachusetts USA ClBER Epidemiology and Public Health (ClBERESP) Institute of Health Ill (ISClII) Madrid Spain Department of Public Health Miguel Hernandez University EIche-Alicante Spain Department of Growth and Reproduction University of Copenhagen Rigshospitalet Copenhagen Denmark Regional Campus of International Excellence 'Campus Mare Nostrum' University of Murcia Murcia Spain

Emerging evidence suggests that dietary fats may influence testicular function. However, most of the published literature on this field has used semen quality parameters as the only proxy for testicular function. We examined the association of fat intake with circulating reproductive hormone levels and testicular volume among healthy young Spanish men. This is a cross-sectional study among 209 healthy male volunteers conducted between October 2010 and November 2011 in Murcia Region of Spain. Participants completed questionnaires on lifestyle, diet, and smoking, and each underwent a physical examination, and provided a blood sample. Linear regression was used to examine the association between each fatty acid type and reproductive hormone levels and testicular volumes. Monounsaturated fatty acids intake was inversely associated with serum blood levels of calculated free testosterone, total testosterone, and inhibin B. A positive association was observed between the intake of polyunsaturated fatty acids, particularly of omega-6 polyunsaturated fatty acids, and luteinizing hormone concentrations. In addition, the intake of trans fatty acids was associated with lower total testosterone and calculated free testosterone concentrations （Ptrend = 0.01 and 0.02, respectively）. The intake of omega-3 polyunsaturated fatty acids was positively related to testicular volume while the intake of omega-6 polyunsaturated fatty acids and trans fatty acids was inversely related to testicular volume. These data suggest that fat intake, and particularly intake of omega 3, omega 6, and trans fatty acids, may influence testicular function.

关键词： fat intake reproductive health reproductive hormones trans fatty acids young healthy men

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The Impact of the Essential fatty acids (EFA) in Human Health

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Open Journal of Endocrine and Metabolic Diseases 2015年第7期5卷 98-104页

作者： Alberto Krayyem Arbex Vagner Rosa Bizarro Julio Cesar Salles Santos Lis Marina Mesquita Araújo Ana Luísa Conceicao de Jesus Minelli Salles Alves Fernandes Marcela Miranda Salles Denise Rosso Tenório Wanderley Rocha Aline Marcadenti Division of Endocrinology Faculdade IPEMED de Ciências Médicas (IPEMED) Rio de Janeiro Brazil Visiting Scientist of the Harvard School of Public Health Harvard University Boston USA Postgraduate Studies Program in Cardiology Instituto de Cardiologia/Fundacao Universitária de Cardiologia do Rio Grande do Sul (IC/FUC) Porto Alegre Brazil Department of Nutrition Universidade Federal de Ciências da Saúde de Porto Alegre (UFSCPA) Porto AlegreBrazil

Linoleic (LA) and α-linolenic acids (ALA) are considered essential fatty acids (EFA) because they are not produced by the human body. This way, EFAs sources must come from the diet. The primary dietary source of n-3 fatty acids is ALA, found in seeds and seed oils. Other important sources are fish oils such as tuna, salmon and herring. Currently, numerous studies suggest possible benefits of essential fatty acids in human health, such as in cardiovascular, cognitive and eye health, and also during pregnancy and childhood. This paper also discusses the impact of fatty acids in human metabolism, and the available evidence regarding its risks. It addresses the relevant debate regarding a general ban of trans fatty acids (TFA) from the world food market, because of the cardiovascular risks associated with its consumption.

关键词： fatty acids Linoleic Acid Alpha-Linolenic Acid Cardiovascular Health trans fatty acids

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fatty acids and Triglycerides Composition in Uruguayan Cow, Sheep and Goat Cheeses

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Journal of Food Science and Engineering 2013年第7期3卷 379-387页

作者： Ignacio Vieitez Nicolas Callejas Marcela Saibene Leandro Cabrera Bruno Irigaray Maria Antonia Laboratorio de Grasas y Aceites Departamento de Cieneia y Tecnologla de Alimentos Facultad de Quimica Universidad de laRepfiblica Montevideo 1157-11800 Uruguay

Adverse health consequences are associated with consumption of so-called trans fatty acids （FAs） generated during chemical hydrogenation processes. Naturally-occurring trans fats, including trans vaccenic acid （TVA） derived from a conjugated isomer of linoleic acid （18：2 cis-9, trans-11）, （CLA） in contrast, are recognized as having potentially beneficial effects on human health. These natural trans FAs are found in fat from dairy products and meat of ruminants, and have distinct effects compared with trans FAs industrially produced. The lipid composition of cheeses depends on the milk used. In this work was determined CLA and TVA content in milk fat of sheep and cow to be 1.4% and 3.2%, respectively, and from goat, 0.7% and 1.8%. Also, differences in CLA and TVA content were found in fat extracted from samples of the same cheese type made from cow＇s milk from the same company but with different production dates during a year. The levels of CLA and TVA found in Uruguayan cheeses were generally higher than levels reported in previous studies with comparable cheeses produced in other countries. Milk fat is well-known to confer specific properties to foods. This in turn will affect the rheology and sensory attributes as food. For this reason, it is of interest to determine the triglyceride （TAG） composition in milk-derived foods. Results show that there are characteristic differences in the TAG composition of the different cheeses. We found minimal differences between cheeses from goat and sheep but found distinct characteristics for TAGs from cow milk-derived cheese.

关键词： trans fatty acids vaccenic acid conjugated linoleic acid triglycerides cheeses.

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