Dietary lipids: less fat or best fat? - Université Clermont Auvergne Accéder directement au contenu
Article Dans Une Revue OCL Oilseeds and fats crops and lipids Année : 2013

Dietary lipids: less fat or best fat?

Résumé

Obesity and overweight occurrence is growing around the word. This is often considered as a consequence of high fat diets, and some recommendations encourage "light" diets, including low fat intake. However, most trials with low fat intake do not demonstrate any benefit and could be worse than low carbohydrate diets. The key role of insulin could explain that eating fat do not make body fat. On the other hand, several unbalanced fatty acid intake are reported, i.e. saturated/mononunsaturated fatty acids and w6/w3 polyunsaturated fatty acids. Thus, fat intake could be improved in this respect. Moreover, the molecular and supramolecular structures of fat in food are new challenges to address in order to ameliorate the recommendations for healthy diets.
Fichier non déposé

Dates et versions

hal-02642281 , version 1 (28-05-2020)

Identifiants

  • HAL Id : hal-02642281 , version 1
  • PRODINRA : 270886

Citer

Jean-Michel Chardigny. Dietary lipids: less fat or best fat?. OCL Oilseeds and fats crops and lipids, 2013, 20 (2), pp.71-74. ⟨hal-02642281⟩
10 Consultations
0 Téléchargements

Partager

Gmail Facebook X LinkedIn More