BF, Dept. of Food Science and Technology, Lj. (BFZIV)
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13.
Zdravstveni vidiki uživanja maščob in holesterola = Health viewpoint of fat and cholesterol intake
Pokorn, Dražigost
MaǴřobe so najbolj energijsko gosta sestavina hrane. Prehrana z veliko maǴřobeje dejavnik tveganja pri nastanku debelosti in posredni dejavnik tveganja pri nastanku nekaterih vrst raka. Hrana z ...veliko maǴřob poveřa tveganje za nastanek pljuřnega, kolorektalnega raka in raka na dojki in prostati; prehrana z veliko Íivalskih, nasiřenih, maǴřob pa poveřa tveganje pljuřnega, kolorektalnega raka in raka na dojki, endomoetriju in prostati. Prehrano z veliko holesterola pa obtoÍujejo za nastanek pljuřnega raka in rakana trebuǴni slinavki. UÍivanje nasiřenih, mononenasiřenih in polinenasiřenih maǴřbnih kislin lahko vpliva na spremembo plazemskega holesterola in na poveřano koncentracijo LDL/HDL razmerja s pojavom aterogeneze in bolezni srca in oÍilja. MaǴřobe lahko tudi vplivajo na krvni tlak in agregacijo trombocitov. Ribje olje v veřjem obsegu zavira aterosklerotiřni proces in koronarno trombozo.
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Izposojeno gradivo lahko vrnete tudi v nabiralnik pred knjižnico.