著者

早川 京子 Linko YuYen Linko Pekka

出版者

福岡国際大学・福岡女子短期大学

雑誌

福岡女子短大紀要 (ISSN:02860546)

巻号頁・発行日

vol.58, pp.37-49, 2000-02-15

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It appears, from the public health viewpoint, the main goal should be to restrict the total fat intake to about 30 percent of energy intake, together with the recommendation that the total intake of saturated fatty acids and TFAs should not exceed 10 percent according to the Nordic Nutrition Recommendations, recently ratified by the Nordic Council of Ministers. This can be achieved by reducing the intake of hard, saturated fats by favoring edible fats, which are soft or fluid at room temperature. Recent studies indicate that TFAs formed during partial hydrogenation of unsaturated fatty acids may increase blood cholesterol and the risk of coronary heart disease. Nevertheless, the data to define the highest acceptable intake level of TFAs are still insufficient, and any recommendation should be considered in relation to other fatty acids in the diet. From the health point of view, saturated fatty acids of animal origin constitute the major problem. To reduce the total amount both of saturated and trans fatty acids, the consumer should primarily reduce the consumption of hard margarine and butter, and fat-containing dairy and meat products, as these foods have the highest content both of saturated and trans fatty acids.