摘要
根据我国市售植物食用油脂肪酸含量与人体摄取脂肪酸平衡的差异性以及各种脂肪酸对人体健康的影响,提出应根据人体的生理状况和脂肪营养水平有针对性地开发不同脂肪酸比例的调和油,从而改善和保障人们脂肪营养健康。
According to the difference between fatty acid content of commercial vegetable oil in China and the balance of human body＇s intake of fatty acids, and effects of various fatty acid on human health, the cooking oil with different fatty acid ratio should be developed based on human physiological condition and fat nutrition level, which can improve and guarantee people＇s fat nutrition and health.
出处
《食品工程》
2015年第2期4-5,22,共3页
Food Engineering
关键词
脂肪酸
食用油
人体健康
fatty acid
edible vegetable oils
human health
