HAYVANSAL YAĞLAR VE KARDİYOVASKÜLER HASTALIKLAR: DOYMUŞ YAĞ PARADİGMASININ ÖTESİNDE BİR DEĞERLENDİRME

Öz

Hayvansal yağların kardiyovasküler hastalıklar üzerindeki etkileri uzun yıllardır tartışılmakta olup, bu etkiler çoğunlukla doymuş yağ asitleri üzerinden değerlendirilmiştir. Ancak son yıllarda elde edilen bilimsel bulgular, bu ilişkinin tek boyutlu bir yaklaşımla açıklanamayacak kadar karmaşık olduğunu göstermektedir. Bu derlemenin amacı, hayvansal yağların kardiyovasküler etkilerini gıda matriksi, lipid oksidasyonu, işlenme düzeyi ve diyet kompozisyonu bağlamında bütüncül bir perspektifle değerlendirmektir. Mevcut literatür, kardiyovasküler riskin yalnızca toplam doymuş yağ asitleri alımına bağlı olmadığını; lipoprotein partikül özellikleri, oksidatif modifikasyonlar ve diyetin genel yapısı gibi faktörlerin de belirleyici olduğunu göstermektedir. Özellikle okside lipitler ve oksisteroller gibi lipid oksidasyon ürünlerinin endotelyal disfonksiyon (damar iç yüzeyi işlev bozukluğu), inflamasyon ve ateroskleroz gelişiminde aktif rol oynadığı bildirilmektedir. Ayrıca, gıda matriksi yaklaşımı, benzer yağ asidi kompozisyonuna sahip besinlerin farklı yapısal özellikleri ve biyolojik etkileşimleri nedeniyle farklı kardiyometabolik etkiler gösterebileceğini açıklamak için önemli bir çerçeve sunmaktadır. Bu durum, tereyağı ve fermente süt ürünleri gibi gıdaların farklı biyolojik etkilerini açıklamada önemli bir bakış açısı sağlamaktadır. Bunun yanı sıra, işlenmiş et ürünlerinin kardiyovasküler risk ile daha güçlü ilişki göstermesi; yüksek sodyum içeriği, nitrit/nitrat bileşikleri ve artmış lipid oksidasyon ürünleri ile açıklanabilirken, işlenmemiş kırmızı etin etkileri daha heterojen ve bağlama bağlıdır. Diyet yağlarının kardiyometabolik etkilerinin değerlendirilmesinde yalnızca toplam yağ türü veya doymuş yağ asidi miktarı değil, aynı zamanda doymuş yağ asitlerinin hangi makrobesinler, yağ asidi türleri veya biyoaktif bileşenlerle ikame edildiği ve bu yağların hangi gıda matriksi içinde tüketildiği de kritik öneme sahiptir. Sonuç olarak, hayvansal yağların kardiyovasküler etkilerinin değerlendirilmesinde indirgemeci yaklaşımlardan uzaklaşılarak, gıda matriksi, lipid oksidasyonu ve diyet bütünlüğünü dikkate alan çok boyutlu bir yaklaşım benimsenmelidir. Bu perspektif, hem mevcut literatürdeki çelişkilerin daha iyi anlaşılmasına katkı sağlayacak hem de daha etkili beslenme önerilerinin geliştirilmesine olanak tanıyacaktır.

Anahtar Kelimeler

• Hayvansal yağlar
• kardiyovasküler hastalık
• lipid oksidasyonu
• gıda matriksi
• işlenmiş et
• ateroskleroz

ANIMAL FATS AND CARDIOVASCULAR DISEASES: AN EVALUATION BEYOND THE SATURATED FAT PARADIGM

Öz

The impact of animal fats on cardiovascular disease  has long been debated, traditionally framed within the context of saturated fatty acids. However, scientific evidence obtained in recent years indicates that this relationship is too complex to be explained through a one-dimensional approach. The aim of this review is to provide a comprehensive evaluation of the cardiovascular effects of animal fats by integrating the roles of food matrix, lipid oxidation, processing level, and overall dietary composition. Current literature indicates that cardiovascular risk is not determined solely by total SFA intake, but is also influenced by lipoprotein particle characteristics, oxidative modifications, and dietary context. In particular, lipid oxidation products, including oxidized lipids and oxysterols, have been shown to play an active role in the development of endothelial dysfunction, inflammation, and atherosclerosis. Furthermore, the concept of the food matrix highlights that foods with similar fatty acid compositions may exert markedly different cardiometabolic effects. This is exemplified by the contrasting effects observed between butter and fermented dairy products. In addition, processed meat products are consistently associated with higher cardiovascular risk compared to unprocessed red meat. This difference is likely attributable to higher sodium content, the presence of nitrite/nitrate compounds, and increased levels of lipid oxidation products. The health effects of dietary fats are also influenced by the nutrients replacing saturated fatty acids, the food matrix in which they are consumed, and the overall dietary context. In conclusion, the cardiovascular effects of animal fats should be evaluated using a multidimensional approach that considers the food matrix, lipid oxidation, processing level, and overall dietary composition. This perspective may help reconcile inconsistencies in the literature and support the development of more effective and evidence-based dietary recommendations.

Anahtar Kelimeler

• Animal fats
• cardiovascular disease
• lipid oxidation
• food matrix
• processed meat
• atherosclerosis

Kaynakça

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