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Fussenegger D, Widhalm K  
Welches Fett das Kraut fett macht: Rapsöl und andere

Journal für Ernährungsmedizin 2003; 5 (4) (Ausgabe für Österreich): 31-35

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Abb. 1: Speiseöle - Fettsäuremuster



Keywords: ErnährungsmedizinMediterrane DiätOmega-3-FettsäureSpeisefettSpeiseölTransfettsäuren

Over the last decades edible fats and oils suffered a severe loss of image by being considered to be one of the main causes for the steady rise in overweight and diseases of civilisation among the Western population. Numerous recent research studies on characteristics of specific fatty acids (type and composition) call for a paradigm shift reevaluating edible fats by placing greater emphasis on the quality rather than quantity of total fatty intake. This includes for instance, unhealthy LDL-increasing trans-fatty acids – formed during the hydrogenation process of vegetable oils – and saturated fatty acids from animal products. These ought to be replaced by vegetable oils of which rapeseed and olive oil are regarded to be particularly physiological point of view. Due to their high content of monoand polyunsaturated fatty acids in combination with a most suitable fatty acid pattern, they harbour a strong cardioprotective and anti-atherogenic potential. Other health promoting fatty sources – as supported by the example of the Mediterranean Diet – are fish rich in omega-3-fatty acids.
 
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