Potential obesogenic effects of interesterified fat present in processed foods

  • Bruna Alonso Martins Nutricionista - HCFMUSP, aluna do curso de Especialização em Nutrição Esportiva e Obesidade, Departamento de Ciências da Saúde, Faculdade de Medicina de Ribeirão Preto, Universidade de São Paulo, Ribeirão Preto-SP, Brasil.
  • Cristiana Araújo Gontijo Doutora em Ciências da Saúde - UFU, Docente da Ânima Educação, Departamento de Ciências da Saúde, Uberlândia-MG, Brasil.
  • Cristina Matos Boaventura Mestre em Fisioterapia Cardiorrespiratória - UNITRI, Docente da Ânima Educação, Departamento de Ciências da Saúde, Uberlândia-MG, Brasil.
  • Léia Cardoso de Sousa Doutora em Ciências da Saúde - UFU, Docente da Ânima Educação, Departamento de Ciências da Saúde, Uberlândia-MG, Brasil.
  • Phelipe Elias da Silva Cirurgião-dentista, Docente da Ânima Educação, Departamento de Saúde Coletiva. Uberlândia-MG, Brasil.
  • Heitor Bernardes Pereira Delfino Doutor em Medicina Clínica Médica - FMRP/USP, Docente do Curso de Especialização em Nutrição Esportiva e Obesidade, Departamento de Ciências da Saúde, Faculdade de Medicina de Ribeirão Preto, Universidade de São Paulo, Ribeirão Preto-SP, Brasil.
Keywords: Interesterification, Obesity, Processed foods

Abstract

Introduction: Given the current scenario of disuse of partially hydrogenated vitamins by the industry, the use of interesterified vitamins and their consumption by the population has increased in recent years. However, the metabolic effects of interesterification in the organism are still not completely elucidated. Objective: To discuss the effects of interesterified vitamins on body composition through an integrative literature review. Materials and Methods: The articles were searched in the Pubmed/Scielo/Lilacs databases and selected according to the inclusion criteria: original articles that evaluated, in rodents or humans, the effect of consumption of interesterified fat on body composition. Results: 14% (2) of the included studies were with humans and 86% (12) with rodents. The fat sources used in the experimental protocols were different, with 29% (4) fats rich in palmitic or stearic acids and 29% (4) via palm oil, in addition to the study of other types of lipid sources (43% - 6). Conclusion: The results indicate that interesterified fat can promote changes in body composition. However, the results are still inconclusive and further studies in the area, with similar protocols that facilitate comparisons, are needed to elucidate the obesogenic effect of consuming interesterified information.

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Published
2024-06-20
How to Cite
Martins, B. A., Gontijo, C. A., Boaventura, C. M., Sousa, L. C. de, Silva, P. E. da, & Delfino, H. B. P. (2024). Potential obesogenic effects of interesterified fat present in processed foods. Brazilian Journal of Obesity, Nutrition and Weight Loss, 18(114), 661-668. Retrieved from https://www.rbone.com.br/index.php/rbone/article/view/2444
Issue
Vol. 18 No. 114 (2024)
Section
Scientific Articles - Review

Copyright (c) 2024 Bruna Alonso Martins, Cristiana Araújo Gontijo, Cristina Matos Boaventura, Léia Cardoso de Sousa, Phelipe Elias da Silva, Heitor Bernardes Pereira Delfino

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