Влияние компонентов пальмового масла на характер обмена веществ в организме человека

Введение: В настоящее время спрос на растительные масла растет во всем мире и пальмовое масло вносит значительный вклад в глобальные поставки пищевых масел. Последние несколько десятилетий наблюдается растущее общественное беспокойство по поводу значительного взаимодействия между здоровьем и питанием и в частности пальмовым маслом (ПМ).

Цель: анализ влияния компонентов ПМ на характер обмена веществ в организме человека и развитие патологических состояний.

Материалы и методы: Поиск литературы по проблеме заосуществляли по базам данных РИНЦ, Google Scholar, Rese PubMed по ключевым словам и словосочетаниям: «пальмовое масло», «здоровье человека», «сахарный диабет», «ожирение», «сердечно-сосудистые заболевания», «онкология», «детское питание»

Результаты: Даны общие сведения о ПМ в пищевой промышленности. Несмотря на хорошее качество пальмоядрового масла и его полезные свойства, пищевая промышленность требует другой продукт – ПМ светлого цвета. Это предполагает его обязательную очистку с помощью химической обработки (щелочью или кислотой) или физическими методами. Дезодорированное ПМ с низким содержанием примесей и хорошо отбеленное считается продуктом высокого качества для пищевой промышленности.  Оно содержит 50% насыщенных жирных кислот (пальмитиновая, стеариновая, 40% мононенасыщенных (олеиновая) и 10% полиненасыщенных жирных кислот (линолевая). В 2022 г. ПМ было произведено 76,039 млн. метрических тонн  или 36% от общего количества  всех масел, производимых в мире. Применение рафинированного ПМ в пищевой промышленности растет в геометрической прогрессии ввиду потребительских свойств этого продукта: текстуры, аромата и нейтрального вкуса. Различные фракции ПМ по-разному используются в пищевой промышленности. Пальмовый олеин используется для жарки и при производстве маргаринов, cпредов, майонеза, мороженого растительных сливок. Пальмовый стеарин входит в состав кондитерских жиров и используется для производства хлебобулочных изделий, конфет, тортов, сыра, чипсов, шоколада, печенья, крекеров, пончиков, замороженных блюд, лапши быстрого приготовления, попкорна, заправок для салатов, закусок, супов.

Клинические и экспериментальные исследования последних лет свидетельствуют о том, что ПМ может стать причиной развития инсулинорезистентности (диабет 2-го типа (СД-2)) и метаболических  нарушений, включая ожирение, ишемическую болезнь сердца, инсульт, а также  различных онкозаболеваний. Поэтому, ряд диетических рекомендаций США и ЕС направлены на ограничение  потребления ПМ в пищевых продуктах. Однако, данные  эпидемиологических исследований, проведенных в различных странах мира  достаточно противоречивы.  Это говорит о том, что оценке влияния ПМ на здоровье в первую очередь необходимо учитывать этногенетические  особенности, а также национальные  традиции питания.    Российские ученые   и зарубежные ученые, основываясь на результатах клинических исследований,  делают вывод о том,  что ПМ как жировой компонент детских смесей  негативным образом влияет на обмен Са²⁺ в  кишечнике грудных детей.  Поэтому, следует ограничить использование ПМ, в качестве  компонента заменителей грудного молока в  детских смесях и использовать другие  компоненты, в частности  смеси с β-пальмитатом или молочный жир.

Выводы: Приведены общие сведения о ПМ в пищевой промышленности. Показана роль ПМ и пальмитиновой кислоты в развитии ожирения и  СД-2, в развитии сердечно-сосудистых заболеваний, а также в возникновении онкологических заболеваний. Охарактеризованы возможности использования ПМ в детском питанию. Дано мнение белорусских  и российских ученых о влиянии ПМ на здоровье человека.

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