The main physiological function of fat is to provide energy. The ratio of total energy to total energy in the total fat and animal oil (saturated fatty acids) is positively correlated with the risk of obesity. Reducing the dietary total fat function ratio (<30%) helps to reduce body weight. The use of low-fat diet instead of high-fat diet can reduce fat levels in obese people, thereby reducing the risk of chronic disease. Trans – fatty acids are similar to saturated fatty acids, and their intake or functional ratio is significantly positively correlated with the risk of coronary heart disease death. Therefore, the total dietary fat, saturated fatty acids, trans fatty acids intake should be limited.
Vegetable oil in the unsaturated fatty acids and polyunsaturated fatty acids in addition to providing energy, but also lower blood lipids, anti-coagulation, synthesis of some derivatives to regulate immune function, improve cardiovascular function, promote nerve conduction. Linoleic acid and linolenic acid can not be synthesized in the human body, called essential fatty acids. Linolenic acid in the body can be converted to n-3 system of 20 carbon 5 acid and 22 carbon 6 acid (that is, with a variety of fatty acids), the former can lower blood pressure, inhibition of platelet aggregation and atherosclerotic plaque formation Improve cardiovascular function, the latter for the brain and retina development indispensable material. In view of polyunsaturated fatty acids double bond, easy oxidation, n-6 polyunsaturated fatty acids can inhibit n-3 polyunsaturated fatty acid synthesis, so the intake should not be too much.
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