Metabolic parameters of animals fed high-fat diet interesterified

• Grant number: 12/17611-0
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Start date: November 01, 2012
• End date: October 31, 2014
• Field of knowledge: Health Sciences - Nutrition - Dietetics
• Principal Investigator: Marciane Milanski Ferreira
• Grantee: Ana Carolina Gallo Ferraz
• Host Institution: Faculdade de Ciências Aplicadas (FCA). Universidade Estadual de Campinas (UNICAMP). Limeira , SP, Brazil

Abstract

Obesity is a disease with a huge negative impact on the quality of life of the individual and is currently considered one of the most important public health problems in the world and is associated with changes in eating habits, sedentary lifestyle and / or genetic determinants. The economic and social changes affect the modification of dietary intake of the population, causing numerous diseases such as obesity, Type 2 diabetes and other chronic diseases. In this modification, we observed a decrease in consumption of fruits, vegetables and high-fiber foods, and increased consumption of trans fatty acids, found primarily in processed foods, such as in margarines, biscuits, breads, among others. An alternative found by the food industry to fit the law was to replace the use of trans fat in products by interesterified fats. The chemical interesterification process allows effective use of these products in the food because it enables the alteration of oils and fats, from the rearrangement of fatty acids, producing fats with different characteristics. This study aims to analyze and characterize the possible consequences of eating a diet rich interesterified fats for healthy individuals because there is evidence that increased plasma levels of saturated fatty acids, produced from interesterified fat, plays an important role in the development of diseases linked to obesity.(AU)