膳食反式脂肪酸的风险评估研究进展
反式脂肪酸是一类包含一个或多个反式构型双键的不饱和脂类分子。膳食中的反式脂肪酸有2类: 微量的天然反式脂肪酸和可观的人造反式脂肪酸。过去的研究认为反式脂肪酸的摄入仅仅是一个营养问题, 但越来越多的毒理学和暴露评估的研究结果表明反式脂肪酸对人体健康有诸多不良影响。因此, 反式脂肪酸的摄入已成为一个食品安全问题。目前, 许多国家已经对反式脂肪酸的摄入量做了规定。本文主要围绕膳食反式脂肪酸的来源、对人体产生的生理效应和病理影响、产生这些效应的细胞或分子机制, 以及如何有效控制反式脂肪酸的摄入等进行综述, 并讨论了反式脂肪酸的风险评估现状和未来展望。
Trans-fatty acids (TFA) are a class of unsaturated fatty acids containing one or more double bonds in the trans configuration. Two types of TFAs presented in our dietary foods: the minor naturally occurred and the major artificially added TFAs. Previous studies suggested that the intake of TFAs was only a nutritional problem, but a growing number of data from both toxicological studies and exposure assessment showed that TFAs had many adverse effects on human health. Therefore, intake of TFAs was actually becoming an issue of food safety. Currently, many countries have officially taken steps to restrain the intake of dietary TFA. This review summarized current progresses in the studies on dietary TFAs, including the sources of dietary TFAs, its physiological and pathological effects on human health, and its mitigation approaches, together with the current status of its risk assessment and future prospects.
标题：膳食反式脂肪酸的风险评估研究进展
英文标题：Current status and future prospects of the risk assessment of dietary trans-fatty acids
作者：
刘莹 上海交通大学生命科学技术学院
刘会昌 上海交通大学生命科学技术学院
石建新 上海交通大学生命科学技术学院
中文关键词:膳食反式脂肪酸,氢化植物油,毒理学,暴露评估,食品安全,
英文关键词:dietary trans-fatty acids,hydrogenated vegetable oil,toxicology,exposure assessment,food safety,
发表日期：2015-07-07
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