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Aktuelle Ernährungsmedizin 2007; 32(2): 67-71
DOI: 10.1055/s-2006-952026
Originalbeitrag
© Georg Thieme Verlag KG Stuttgart · New York

Fettarme oder fettreiche Ernährung? - der Königsweg liegt in der Mitte

Low-Fat or High-Fat Diet? - The Right Way is in BetweenG.  Wolfram1
  • 1Dept. Lebensmittel und Ernährung, TU München
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Publication History

Publication Date:
03 April 2007 (online)

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Zusammenfassung

Fett ist der Nährstoff mit der größten Energiedichte sowie Träger von essenziellen Fettsäuren und fettlöslichen Vitaminen. Der Fettanteil in der Ernährung in verschiedenen Kulturen reicht von unter 20 Energie% bis über 40 Energie%. Extreme Relationen der Makronährstoffe können durchaus nachteilige Folgen haben. Fettarme (20 Energie%) Ernährung erhöht z. B. die Triglyzeride und das Risiko eines Mangels an fettlöslichen Vitaminen, fettreiche (40 Energie%) Ernährung, insbesondere an gesättigten Fettsäuren reiche Ernährung, erhöht das LDL-Cholesterol und begünstigt den Anstieg des Körpergewichts. Eine fettmoderate (30 Energie%) Ernährung mit mehr ungesättigten und weniger gesättigten Fettsäuren vermeidet unerwünschte Wirkungen und verspricht präventive Effekte mit guter Compliance.

Abstract

Fat is the nutrient with the highest energy density and a carrier of essential fatty acids and fat soluble vitamins. The fat percentage in diets in different cultures varies from below 20 energy% up to more than 40 energy%. Extreme relations of macronutrients may have also some adverse effects. Low (20 energy%) fat diets for instance increase triglyceride concentrations and the risk of fat soluble vitamin deficiency. High (40 energy%) fat diets, especialy high saturated fat diets increase LDL cholesterol and favour the increase of body weight. A diet moderate (30 energy%) in fat and with more unsaturated and less saturated fatty acids avoids adverse effects and promises präventive effects with good compliance.

Schlüsselwörter

fettreiche - fettarme - fettmoderate Ernährung - Vorteile - Nachteile

Key words

diets high - low - moderate in fat - advantages - disadvantages

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Prof. Dr. G. Wolfram

Dept. Lebensmittel und Ernährung, TU München

Alte Akademie 16

85350 Freising

Email: gwolfram@wzw.tum.de