Vegetable oil assumes Jekyll & Hyde identity
1987
A technical report discusses the pros and cons of vegetable oil regarding health benefits and risks. While omega-6 fatty acids present in vegetable oils have long been hailed as being beneficial in lowering plasma cholesterol, evidence is mounting that omega-6 fatty acids present in vegetable oils may cause cell wall injury leading to atherosclerosis and heart disease, and may be implicated in increased susceptibility to diseases and cancer. Omega-3 fatty acids present in fish oils, on the other hand, are increasingly gaining favor as beneficial to health. The potential hazard of trans fatty acids produced during vegetable oil hydrogenation also is discussed.(wz)
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Эту запись предоставил National Agricultural Library