Balanced intakes of natural triglycerides for optimum nutrition: an evolutionary and phytochemical perspective.

Abstract:

:Natural whole foods contain fats as structural components, and have a balance of polyunsaturated fat, monounsaturated fat, and saturated fat. Since we are still a Paleolithic species, adapted to eating only wild foods, it is difficult to justify the consumption of anything other than an overall balance of triglyceride/phospholipid types in an evolutionary sense. No natural fats are intrinsically good or bad--it is the proportions that matter. Variety is recommended in dietary lipid structure, degree of saturation, and chain length. Pathological n-3/n-6 polyunsaturated fat imbalance, obesity, and progressive glucose intolerance are consequences of adopting cereal grain based diets by both humans and livestock. Food processing and refining amplify these problems. Excessive concerns regarding polyunsaturated fat peroxidation in vivo are not warranted when trigylcerides are balanced and normal diets are consumed. Numerous phytochemicals present in unrefined oils, fruits, vegetables, and herbs afford significant protection from lipid peroxidation and chronic disease.

journal_name

Med Hypotheses

journal_title

Medical hypotheses

authors

Broadhurst CL

doi

10.1016/s0306-9877(97)90210-3

subject

Has Abstract

pub_date

1997-09-01 00:00:00

pages

247-61

issue

3

eissn

0306-9877

issn

1532-2777

pii

S0306-9877(97)90210-3

journal_volume

49

pub_type

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