Uso culinário de óleos e gorduras fontes de ácidos graxos saturados e perfil lipídico: revisão sistemática / Cooking use of oils and fats sources of saturated fatty acids and lipid profile: systematic review
DOI:
https://doi.org/10.34117/bjdv5n10-074Keywords:
óleo de coco, banha, ghee, óleo de palma, perfil lipídico, revisão sistemática.Abstract
Introdução e Objetivos: Tendo em vista a busca crescente da população por uma alimentação mais saudável, a presente revisão sistemática visa analisar estudos que avaliaram os efeitos do uso culinário do óleo de coco, óleo de palma, manteiga ghee e banha de porco sobre o perfil lipídico de adultos.
Métodos: A busca pelos artigos foi realizada nas seguintes bases de dados: Medline (PubMed), Embase e Scientific Eletronic Library Online (SciELO). Foram considerados elegíveis estudos observacionais e de intervenção que responderam ao objetivo. Dois autores selecionaram e extraíram os dados dos estudos de modo independente.
Resultados: Um total de 763 citações foram encontradas pela busca sistemática. Destas, 34 estudos foram selecionados para a revisão sistemática. Estudos sugerem que a ghee pode melhorar o perfil lipídico, reduzindo CT, LDL-c e TG e elevando HDL-c. O óleo de coco parece elevar HDL-c, em contrapartida, também eleva LDL-c quando comparado a outras fontes de ácidos graxos (AG) saturados. Diferentes resultados foram observados com o consumo de óleo de palma, a depender do comparador. A banha de porco parece ser prejudicial ao perfil lipídico, por elevar LDL-c e TG, e reduzir HDL-c nas comparações com outras fontes de AG saturados e fontes de AG insaturados, respectivamente.
Conclusões: Os estudos mostram que os efeitos de óleos e gorduras fontes de gorduras saturadas no perfil lipídico ainda são muito controversos, sendo necessário, ao analisá-las, levar em conta quais frações lipídicas alteradas, a quantidade de gordura a ser consumida e hábitos de vida saudáveis.
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