Efecto del consumo de 3 aceites vegetales sobre la salud cardiovascular
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2024-01-12
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Jaén: Universidad de Jaén
Resumen
Los aceites vegetales son un tipo de alimento constituidos en su gran mayoría por componentes lipídicos, así como de componentes minoritarios. De los aceites vegetales existentes, existe el de oliva, girasol y cánola o colza, obtenidos respectivamente del fruto del árbol olivo, de las semillas de la planta girasol, y de las semillas de la flor colza. Difieren en cuanto a su contenido en el tipo de ácidos grasos y de componentes minoritarios, por lo que se podría pensar a priori que su impacto en la salud cardiovascular será diferente también. Precisamente, la salud cardiovascular ha sido un tema de preocupación en el ámbito de la investigación, sanitario y social por el creciente impacto en muchos países del mundo, especialmente en Occidente. En este aspecto, no sólo influye la composición del aceite, sino también el proceso sufrido previo al consumo como en una fritura, que provoca modificaciones en su composición.
Vegetable oils are a type of food made up mostly of lipid components, as well as minor components. Of the existing vegetable oils, there is olive, sunflower and canola or rapeseed, obtained respectively from the fruit of the olive tree, from the seeds of the sunflower plant, and from the seeds of the rapeseed flower. They differ in terms of their content in the type of fatty acids and minor components, so it could be thought that their impact on cardiovascular health will also be different. Precisely, cardiovascular health has been a matter of concern in research, health and social field due to the growing impact in many countries of the world, specially in the West. In this aspect, not only the composition of the oil influences, but also the process undergone prior to consumption as in frying, which causes changes in its composition.
Vegetable oils are a type of food made up mostly of lipid components, as well as minor components. Of the existing vegetable oils, there is olive, sunflower and canola or rapeseed, obtained respectively from the fruit of the olive tree, from the seeds of the sunflower plant, and from the seeds of the rapeseed flower. They differ in terms of their content in the type of fatty acids and minor components, so it could be thought that their impact on cardiovascular health will also be different. Precisely, cardiovascular health has been a matter of concern in research, health and social field due to the growing impact in many countries of the world, specially in the West. In this aspect, not only the composition of the oil influences, but also the process undergone prior to consumption as in frying, which causes changes in its composition.