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首页> 外文期刊>Lipids >Effect of Substitution of High Stearic Low Linolenic Acid Soybean Oil for Hydrogenated Soybean Oil on Fatty Acid Intake
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Effect of Substitution of High Stearic Low Linolenic Acid Soybean Oil for Hydrogenated Soybean Oil on Fatty Acid Intake

机译：高硬低油酸亚麻籽油替代氢化大豆油对脂肪酸摄入的影响

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摘要

High stearic, low α-linolenic acid soybean oil (HSLL) has been developed via traditional breeding to serve as a substitute for partially hydrogenated soybean oils used in food manufacturing. The purpose of this study was to estimate the impact on fatty acid intake in the United States if HSLL were substituted for partially hydrogenated soybean oils used in several food categories, including baked goods, shortenings, fried foods, and margarines. Using National Health and Nutrition Examination Survey (NHANES) data (1999–2002), baseline intakes of five fatty acids and trans fatty acids (TFA) were determined at the mean and 90th percentile of fat consumption. Then intakes of these fatty acids were determined after HSLL was substituted for 100% of the partially hydrogenated soybean oils used in these four food categories. The results show that baseline intake of stearic acid is 3.0% energy at the mean and 3.3% energy at the 90th percentile. Use of HSLL could increase stearic acid intake to about 4–5% energy. Mean intakes of TFA could decrease from 2.5 to 0.9% energy, and intake of palmitic acid would remain unchanged. Use of HSLL as a substitute for partially hydrogenated soybean oils would result in changes in the fatty acid composition of the US diet consistent with current dietary recommendations.
机译：高硬脂，低α-亚麻酸大豆油（HSLL）是通过传统育种方法开发的，可替代食品制造中使用的部分氢化大豆油。这项研究的目的是评估如果用HSLL代替几种食品类别中使用的部分氢化大豆油（包括烘焙食品，起酥油，油炸食品和人造黄油）对美国脂肪酸摄入的影响。利用美国国家健康和营养检查调查（NHANES）的数据（1999-2002年），确定了五种脂肪酸和反式脂肪酸（TFA）的基线摄入量，它们的平均摄入量为脂肪消耗量的90％。然后在用HSLL代替这四种食品中使用的100％部分氢化大豆油后，确定这些脂肪酸的摄入量。结果表明，硬脂酸的基线摄入量平均为3.0％能量，在第90个百分位数为3.3％能量。使用HSLL可使硬脂酸摄入量增加至大约4–5％。 TFA的平均摄入量可以从2.5％降低到0.9％，棕榈酸的摄入量将保持不变。使用HSLL代替部分氢化大豆油将导致美国饮食中脂肪酸组成的变化与当前饮食建议相一致。

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