Composition of consumed fat and blood lipids
2001
Krajcovicova-Kudlackova, M. | Ginter, E. | Nagyova, A. | Klvanova, J. | Paukova, V. (Institute of Preventive and Clinical Medicine, Bratislava (Slovak Republic))
Dietary recommendation for prevention of cardiovascular diseases and cancer involve reduced consumption of total fat, animal fat and cholesterol, and an increased intake of plant sources (vegetable oils, fruit, vegetables, whole grain products, seeds and sprouts). The present work was aimed at evaluation of alternative nutrition with respect to lipid and antioxidant parameters. A group of 77 vegetarians was compared to an average group of 69 probands on traditional diet (omnivores). Vegetarians have significantly lower levels of risk indicators (cholesterol, LDL-cholesterol, triacylglycerols, atherogenic index and saturated fatty acids). On the contrary, they have significantly higher values of substances with antisclerotic effect (HDL-cholesterol, linoleic acid, ?-linolenic acid, vitamin E, vitamin C, vitamin E/cholesterol). Antioxidant vitamin levels are significantly higher in vegetarians with high frequency of over-threshold values of reduced risk of free radical diseases. Optimal intake and balanced composition of fats in alternative nutrition, higher intake of essential antioxidants, consumption of whole grain products, sprouts and seeds in reflected in more favourable values of lipid and antioxidative parameters. Vegetarian diet represents an optimisation of nutrition in prevention of the mentioned diseases
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