Effects of Dietary Fatty Acids on Human Health: Focus on Palm oil from Elaeis guineensis Jacq. and Useful Recommendations
Year: 2016
Type: article
Abstract: Most fatty acids or lipids are involved in the maintenance of membrane structures and in the survival of the plant at low temperature. These include conjugated or non-conjugated, trans fatty acids, short-, medium and long-chain saturated fatty acids (SFA), monounsaturated fatty acids (MUFA) (omega-7 and omega-9), and polyunsaturated fatty acids (PUFA) (omega-3 and omega-6). PUFA are indispensable for the proper functioning of the brain, the eyes, and the entire nervous system. However, uncontrolled intake of dietary lipids constitute a major health risk factor since they are associated with cardiovascular diseases (related to blood cholesterol levels), cancers, stroke, obesity, diabetes, autoimmune disorders and atherosclerosis, as well as ischemia-reperfusion injury and dementia risk. This paper presents the health effects of individual fatty acids and the interplay between them with a special focus on palm oil due to controversy on its dietary quality. The importance of some fatty acids is highlighted with strategies for improving dietary quality of oil through breeding and mutagenesis. Recommended optimal dietary fat profile is also presented with reference to standard norms or the position of some international health organisations. It is hoped that this paper will improve understanding on the effects and importance of dietary fatty acids especially of palm oil on human health.
Source: Food and public health
Language: English
Subfield: Nutrition and Dietetics
Field: Nursing
Domain: Health Sciences
Open Access status: diamond
OpenAlex ID: W2517623295