مقالات پذیرفته شده در سومین کنگره بین المللی زیست پزشکی
Relationship between oil consumption and vascular disease
Relationship between oil consumption and vascular disease
zeynab dehforosh,1,*behzad norian,2
1. M.SC student of Biomedical engineering, Department of Biomedical Engineering, Faculty of Engineering, University of Maziar, Noor, Iran. 2. Department of Biomedical Engineering, Faculty of Engineering, University of Maziar, Noor, Iran.
Introduction: Oils and fats are one of the most important components of human food and their daily intake is essential for the health and survival of humans, but the improper use of them threatens human health. Cholesterol and triglycerides are components of oil and fat. Cholesterol is an essential chemical compound that is fed to the human body through food and also made by the liver. Based on its molecular density, cholesterol is classified into good cholesterol (HDL), bad cholesterol (LDL), and total cholesterol (TC). If the level of bad cholesterol in the blood increases to a desirable level, it causes hardening of the veins, which is called "atherosclerosis." This phenomenon increases the risk of hypertension and myocardial infarction.
Methods: In the context of this overview, 15 review articles were used between the years 2010 through the end of 2018 using the keywords of PubMed, Google scholar search engines.
Results: several studies have been carried out about the effect of different types of fatty acids on blood cholesterol levels that increase the risk of cardiovascular disease and cancers, and saturated fatty acids and trans fatty acids increase the risk of cardiovascular disease. Unsaturated fatty acids, however, reduce the risk of cardiovascular disease due to low blood cholesterol levels.
Conclusion: Interventions on the factors affecting the disease, such as low physical activity, abnormal mental status and unhealthy nutrition, can prevent significant cardiovascular disease. It is impossible to remove saturated fats from foods, but they can be reduced, for example, instead of solid vegetable oil, use liquid vegetable oils and frying oils.