摘要:

A survey is given of the effects of a linoleic-acid-rich diet on arterial thrombosis, blood platelet function and blood pressure in rats and man, and on coronary flow rate and heart muscle function of isolated rat hearts. Dietary linoleic acid deci eases arterial thrombosis tendency in a dose-dependent manner in rats, as measured by the aorta loop technique. In a group of patients, a linoleic-acid-rich diet improved blood platelet aggregation measured with the filtragometer as compared with a similar group which was given a linoleic-acid-poor diet. The patients who received a high linoleic acid diet showed a lower cardiovascular death rate than the low linoleic acid group. Salt-induced hypertension in rats can be prevented and cured by a high linoleic acid diet. In man, the results of a few experiments show a decreasing tendency of blood pressure during a diet enriched with linoleic acid. In the isolated hearts of rats fed a diet high in linoleic acid, coronary flow and heart muscle function both increase as compared to control groups fed lard or hardened coconut oil. The observed effects are discussed against the background of recent findings in the field of prostaglandin research.

ISSN:0250-6807    

DOI:10.1159/000176379

出版商:S. Karger AG    

年代:1980

数据来源: Karger

ISSN:0250-6807    

DOI:10.1159/000176380

出版商:S. Karger AG    

年代:1980

数据来源: Karger

摘要:

In Hungary, fat consumption is inadequate both from a quantitative and from a qualitative point of view. Statistical data also reveal that per capita consumption of fat has become stabilized and that within the vegetable fats/oils, margarine consumption increases year by year. To accelerate this process, a study was carried out on the effect of personal persuasion on the consumption of vegetable oils and different kinds of margarine. The results of this investigation are summarized in our paper.

ISSN:0250-6807    

DOI:10.1159/000176381

出版商:S. Karger AG    

年代:1980

数据来源: Karger

摘要:

The contamination of dietary fats and oils can have various origins: contamination of the raw materials that could not be eliminated by the industrial process; refining completely eliminates this type of contamination; contamination with one of the processing aids can occur if the process is not properly conducted; contamination with packaging materials will increase with the storage duration of the finished product (in the case of vinyl chloride monomer and styrene contamination); only the strict control and adequate choice of the materials and packaging conditions will allow complete elimination of this contamination type. The presence of small amounts of another fat (in vegetable margarines for instance) should also be mentioned although it is not a real contamination. The secondary reactions that may occur during the processing of dietary fats are primarily due to unwanted chemical reactions leading to the formation of fatty acid or native glyceride isomers (e.g. formation of geometric isomers during deodorization, formation of position isomers during hydrogenation). In the present stage of knowledge, it is fairly easy to avoid secondary reactions during deodorization, those that take place during hydrogenation are not yet under control, however.

ISSN:0250-6807    

DOI:10.1159/000176382

出版商:S. Karger AG    

年代:1980

数据来源: Karger

摘要:

Used frying oil can be separated by means of column chromatography on silica gel into an unpolar fraction, which contains predominantly the unaltered tri-glycerides, and a polar fraction consisting of all oxidation and decomposition products formed during the heating process. The size of the polar fraction indicates the degree of fat deterioration. A similar procedure was applied to obtain fractions from a heated oil to be used in long-term feeding experiments. Several tons of a sunflower oil which had been used in the industrial production offish fingers were separated into a polar fraction(l) and an unpolar fraction (2). The sunflower oil had not been overheated and was taken at the moment when the production would have been stopped, according to factory practice, and the oil discarded. Fractions 1 (group U) and fraction 2 (group P) as well as the original unheated sunflower oil (group F) and the heated sunflower oil (group H) were fed to rats over 18 months at a level of 20% in the diet. Fraction 1 caused a highly significant reduction in weight gain of the animals as compared with unheated sunflower oil but had only an insignificant detrimental effect upon the many biochemical, histological and clinical parameters. The order of the weight gain caused by the four samples was: U < H < P < F. The changes of other parameters as well as the implications of these long-term feeding studies will be discussed in detail.

ISSN:0250-6807    

DOI:10.1159/000176383

出版商:S. Karger AG    

年代:1980

数据来源: Karger

ISSN:0250-6807    

DOI:10.1159/000176384

出版商:S. Karger AG    

年代:1980

数据来源: Karger

ISSN:0250-6807    

DOI:10.1159/000176365

出版商:S. Karger AG    

年代:1980

数据来源: Karger