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大量的流行病学观察发现,许多慢性病发病率与长期的膳食构成有关。例如:血脂因摄入脂肪种类和量的不同而指标不同,血脂是造成心、脑血管病变的主要因素之一。人体脂肪的主要饮食来源一是动物脂肪,二是植物脂肪。随着生活水平的提高,目前人们在烹饪菜肴时已很少用动物油,就是做红烧肉类食品,也是瘦肉多,肥肉少,还要将烹饪中的多余油脂扔掉。动物脂肪长期摄入过多对人体确实不利,但是植物脂肪长期摄入过多又如何呢?
A large number of epidemiological studies have found that many chronic diseases are associated with long-term dietary composition. For example: lipids due to different types and amounts of fat intake and different indicators, lipids is caused by heart and cerebrovascular disease is one of the main factors. The main source of dietary fat is animal fat, and the second is plant fat. With the improvement of living standards, people rarely use animal oil for cooking dishes at present, or they are braised meat products. They are also lean, fat and have less fat left in cooking. Long-term intake of animal fat on the human body is indeed detrimental, but long-term intake of plant fat and how?