膳食脂肪与健康——专栏主持：王以群 资深研究员/英国帝国理工学院

膳食脂肪是人类所需的三大宏量营养素之一，其对维持人体的健康有着十分重要的作用。近百年来，随着经济的发展与生活方式的转变，脂肪摄入的过量和失衡进而促使多种慢性疾病发生的问题已在全世界范围受到广泛关注。联合国粮农组织和世界卫生组织为此在1977年、1993年和2008年组织了全球有关专家共同商讨，发表了多篇指导性报告[1-3]。本专栏主持荣幸邀请到参与三次专家研讨会的英国Michael A CRAWFORD教授，和参与2008年会议的澳大利亚Andrew J. SINCLAIR教授与美国J. Thomas BRENNA 教授加入。在此值得一提的是，中国青岛大学的李铎教授代表中国也受邀参与了2008年的研讨会。《粮油食品科技》邀请我来共同组织开展“膳食脂肪与健康”专栏就是促进加强中外专家对这方面的交流和讨论，以达到提高认识、改进应用、增进健康之目的。

我曾经在中国国家油脂工程和科技的唯一专业研究所工作了二十多年，了解和见证了中国从上世纪50年代起建立了国家油脂生产和加工体系，从多出油、保民生，出好油、优质量，用好油、善其用，吃好油、促健康等各个发展时期。至今中国无论从油脂资源开发和生产，还是油脂加工和应用都在赶超发达国家，并且许多达到了世界先进水平。然而，随着膳食脂肪包括动物食品中脂肪消费的迅速增加，近年来一些地区和人群的摄入量超过了一些发达国家和世界卫生组织、联合国粮农组织所推荐的水平，并且把以前受国际好评的中国传统低脂膳食模式[4]转向西方高脂模式。Michael A CRAWFORD教授在上世纪70年代就提醒世人要警惕西方高脂和脂肪酸不平衡膳食会带来的不健康和疾病。因此，在上世纪末我就从油脂科技研发转向关注膳食脂肪与健康关系。在本世纪初就跟随Michael A CRAWFORD教授在此方面的研究，他也非常推崇在上世纪70-80年代由陈君石院士主持的中国65个县生态和生活方式的大型调查，其中中国膳食模式对比西方膳食模式显现了许多明显的优处，并且给予了世人对于膳食与健康认识的深刻思考。在2003年我遇见陈君石教授，我们谈到了膳食脂肪对健康的重要性，他随后就召集我们有关专家讨论和主编了《膳食脂肪与健康》一书，于2008 年出版[5]。

Dietary fat is one of the three macronutrients required by human beings. It plays a very important role in maintaining human health. Over the past 100 years, along with the development of economy and transformation of lifestyle, excessive and unbalanced intake of dietary fat and various chronic diseases caused, is attracting widespread attention around the world. The Food and Agriculture Organization of United Nations (FAO) and the World Health Organization (WHO) organized the joint consultations with relevant experts around the world in 1977, 1993 and 2008,and published numbers of guiding reports[1-3]. I, as the chair of this special issue, is of great honour to invite professor Michael A CRAWFORD, director of the Institute of Brain Chemistry &Human Nutrition, UK, who has participated in all of the three consultations; and also with professors Andrew J. SINCLAIR from Deakin University and Monash University, Australia and J.Thomas BRENNA from University of Texas at Austin and Cornell University, USA, who both partook the joint expert consultation in 2008. It is worth mentioning here that professor Duo LI at Qingdao University was also invited to contribute to the 2008 consultation on behalf of China. The Journal of Science and Technology of Cereals, Oils and Foods invited me to co-organize this special issue of “Dietary Fat and Health” is to conduct and promote exchanges and discussions between Chinese and international experts in the area, as well as to raise awareness, improving application and health.

目前，人们已认识到膳食脂肪会关联身体健康，许多人也进一步知道膳食脂肪酸要平衡才好。但是，如何全面认识和实践仍然需要各方面深入和关联的研究。例如，各大宏观营养素间的作用和平衡、膳食脂肪和微量元素及其它成分的作用和平衡、膳食模式和遗传、如何正常健康代谢、食品色香味与营养等等。2021年年底，陈君石院士又领衔推出《中国人群身体活动指南（2021）》[6]，这为身体活动促进健康代谢作出了科学的诠释和指导。陈院士还在本专栏开始时做了指导和鼓励。

本期特约专栏共组织了5篇文章。十分感谢作者们的大力支持。他们分别是：

专栏文章之一：中国疾病预防控制中心营养与健康所及国家卫生健康委微量元素与营养重点实验室的张坚研究员和贾珊珊博士，以及国家粮食和物资储备局科学研究院庞邵杰博士共同撰写了《新时期国民膳食脂质摄入推荐的几点建议》。他们对比欧盟和北美国家的状况，对我国居民膳食结构改变、并且重点对膳食脂肪摄入和健康进行了全面回顾和讨论。其中对我国18岁及以上居民的膳食脂肪供能比上限 (U-AMDR) 仍然维持在30%E，但是建议应考虑提高老年人膳食脂肪的U-AMDR。由于我国居民膳食中n-6/n-3PUFA比的平均值目前已经达到8.6，因此建议将膳食中n-6/n-3PUFA比值的推荐值纳入新版膳食脂肪参考摄入量推荐中。对于我国城市居民和农村居民膳食胆固醇摄入量处于正常范围，但是对于心脑血管疾病等慢性疾病的患者，建议在相应疾病指南中推荐膳食胆固醇摄入量。阅读原文详见本期P1-P6。

I had worked for more than 20 years in the National Research Institute for Oil and Fat Engineering and Research & Development in China. During this period, I had witnessed several monumental advancements in the national system of oil and fat production and processing since its establishment in the 1950s. It had evolved from mass extraction efficiently of edible oils, shifted to production of edible oils with high quality and safety, then to production of various special oils and eventually to promoting health with balanced dietary fat. China is catching up with developed countries in terms of oils and fats resource developments and production,processing and application. Many have reached world’s advanced levels. However, with the rapid increase in consumption of dietary oil and fat, including animal fats, some Chinese regions and populations in recent years have exceeded the levels recommended by several developed countries and the WHO/FAO. As a result,the previous internationally acclaimed Chinese traditional lowfats dietary pattern[4]has been transformed to the Western high-fats pattern. As far back as in 1970s, Professor Michael A CRAWFORD had reminded the world to be alerted to unhealthy lifestyle and diseases caused by Western high-fats and unbalanced fatty acids diets. With the awareness of fast developments on dietary fats and impact to health in China, at the end of the last century, I switched from oil and fat technology Research & Development to focus on relationships between dietary fat and health, then followed Professor Michael A CRAWFORD to study in this area at the beginning of this century. Professor CRAWFORD had also highly praised the large-scale survey on ecology and lifestyles in 65 Chinese counties, led by Professor Jun-shi CHEN (Academician of CAE)in the 1970s -1980s. Findings from the survey demonstrated Chinese dietary patterns had many obvious advantages compared with Western dietary patterns. This gave the world a sense of profound new perspective on the understanding of diet and health. In 2003, I met Professor Junshi CHEN, we talked about the importance of dietary fat to health, he then convened our experts to discuss and edited the book “Dietary Fat and Health”, which was later published in 2008 in China[5].

专栏文章之二：美国康奈尔大学和德克萨斯大学奥斯汀分校的J.Thomas BRENNA教授撰写了《Omega-6支撑身体，Omega-3支撑大脑：均衡摄入对儿童大脑发育的影响》。BRENNA教授指出膳食脂肪中的必需脂肪酸是机体组织结构和功能的必要组成部分。他强调了Omega-6（O6）系列亚油酸（LA）对身体的重要性，譬如是皮肤组织的组成要素，并且是炎症、血栓形成、免疫和其他信号分子的前体；关于Omega-3 （O3）系列 α -亚麻酸，特别是其长链代谢产物 ——二十二碳六烯酸（DHA），是大脑、视网膜和部分神经组织中的关键组分。因此必需脂肪酸的均衡膳食摄入至关重要，尤其是对人体健康及营养不良儿童的大脑发育尤为重要。然而目前食用油脂主要是来自植物资源，从植物籽中提取出的食用油脂富含LA6脂肪酸（缺乏O3脂肪酸）。随之在代谢通路中，高浓度的LA脂肪酸可拮抗O3脂肪酸代谢，因而，在怀孕动物的饲料中，只提供富含LA6 但缺乏 O3脂肪酸的油脂，会导致幼崽大脑发育不良，这便需要人工干预以帮助其实现O3脂肪酸代谢。研究表明，低含量LA且含DHA的油脂可改善大脑的功能。世界卫生组织（WHO）非常重视大脑的营养健康，其食品法典委员会建议在用于治疗严重急性营养不良儿童的即食治疗食品中，使用含有均衡脂肪酸成分的脂肪。目前，业界已经有了调整油脂成分的方法，以保证膳食脂肪酸均衡，从而维持整个生命周期的大脑健康。中英双语阅读详见本期P7-P22。

It is well known now that dietary fat is associated closely with health, and more people are aware of the importance of balanced intake. However to fully understand and the application of balanced intake of dietary fatty acids will require more in-depth and related research in areas such as role and balance of major macronutrients, dietary fat, trace elements and other components, dietary patterns and genetics, as well as metabolism and nutrition etc. At the end of 2021, professor Jun-shi CHEN led the launch of “Physical Activity Guidelines for Chinese (2021)”[6], which provided a scientific interpretation and guidance on using physical activity to promote healthy metabolism.Professor CHEN also gave guidance and encouragement to us at the beginning of this special issue.

A series of 5 articles were presented by generous contributions from the guest authors in this special issue. They are:

Professor Jian ZHANG, Dr. Shan-shan JIA from National Institute for Nutrition and Health, and Dr. Shao-jie PANG from Academy of National Food and Strategic Reserves Administration,China co-authored “Suggestions for Chinese Dietary Lipids Reference Intakes in the New Period”, in which they contrasted the situation in the European Union and North American countries, and conducted a comprehensive review and discussion on the changes in the dietary structure of Chinese residents, focusing on dietary fat intake and health today. They suggested that, the upper limit of dietary fat energy supply ratio (U-AMDR) for adult residents in China would be still maintained at 30%E, and a recommended the intake value of n-6/n-3 PUFA ratio by WHO/FAO should be included in the new version of the dietary fat guideline in China.The dietary cholesterol intake of Chinese residents in my country is in the normal range, but for patients with chronic diseases it is recommended to have dietary cholesterol intake limits in the corresponding disease guidelines. See the article in P1-P6.

专栏文章之三：澳大利亚莫纳什大学和迪肯大学的Andrew J. SINCLAIR教授撰写了《世界食物供应中亚油酸含量高对人体健康的影响》。对于当前植物油是摄入脂肪的主要来源，许多植物油富含亚油酸。因此，随着食用油脂摄入的增长亚油酸的消耗量也显著增长。SINCLAIR教授对亚油酸（LA）在人体健康中的利与弊做了深入地探讨。他指出亚油酸之所以是必需脂肪酸，因其在人体皮肤中发挥着重要作用，并且是前列腺素和相关化合物的前体。与此同时，他重点探讨了富含亚油酸的食物摄入对关节炎和头痛、非酒精性脂肪肝和神经功能的影响，其原因是来自亚油酸和其他长链多不饱和脂肪酸的脂质介质。当前，世界粮食饮食结构造成膳食亚油酸与n-3多不饱和脂肪酸的不平衡，以及源自这些多不饱和脂肪酸的脂质介质的不平衡，他提醒大众这种膳食脂肪酸不平衡极易导致亚健康状态。中英双语阅读详见本期P23-P40。

专栏文章之四：美国哈佛大学医学院Jing X. KANG（康景轩）教授撰写了《研发生产富含Omega-3脂肪酸食品是改善民众营养健康状况的重要饮食策略》评论文章。KANG 教授强调了必需脂肪酸的两种系列Omega-6和Omega-3脂肪酸，它们都必须从食物中获取，因为人体本身不能合成。这两类脂肪酸对细胞结构和功能非常重要，并在代谢和功能上有所不同，其拮抗调节许多生理和病理过程。因此，Omega-6和Omega-3脂肪酸之间的相对平衡对身体健康至关重要。他特别指出，现今的饮食中Omega-6过多，而Omega-3过少，Omega-6/Omega-3比例非常高（＞10）会导致人体内必需脂肪酸严重失衡，随之引起产生各种慢性疾病。许多研究结果表明，通过增加机体组织中的Omega-3脂肪酸或减少Omega-6脂肪酸来均衡Omega-6/Omega-3脂肪酸的比例，对于防治许多危及生命的慢性疾病和促进公众健康都非常有益。因此，开发和生产富含Omega-3脂肪酸的食品应作为改善民众营养健康状况的重要饮食策略，以平衡必需脂肪酸的摄入，从而改善人们的营养和健康状况。中英双语阅读详见本期P41-P48。

Professor J. Thomas BRENNA presented “Omega-6 for Body,Omega-3 for Brain: Balance for Brain Development in Children”,in which he pointed out that importance of the essential fatty acids(EFAs) and emphasized the importance of the Omega-6 family of linoleic acids for the body, and Omega-3 family of alpha-linolenic acid for the brain including especially its long-chain metabolite,docosahexaenoic acid (DHA). Balanced dietary essential fatty acids are key to health, and especially to brain development in malnourished children. Furthermore, he introduced the Codex Alimentarius/WHO is increasingly recognizing the primacy of brain health and which on basis of recently their research evidence on using balanced fat for Ready-to-Use-Therapeutic Foods used to treat children with severe acute malnutrition. See the article in P7-P22.

Professor Andrew J. SINCLAIR contributed a profound review of “High Linoleic Acid in the Food Supply Worldwide- What are the Consequences?”. According to current status of vegetable oils are the main source of fat intake, many vegetable oils are rich in linoleic acid, therewith, the intake of linoleic acid also increases significantly with the increase of edible vegetable oils consumption. Therefore, he made an in-depth discussion on the advantages and disadvantages of linoleic acid for human health.Regarding imbalances among dietary linoleic acid and n-3 PUFAs as well as lipid mediators derived from these PUFAs, he reminds the public that imbalance intake of linoleic acid may easily lead to sub-health state. See the article in P23-P40.

专栏文章之五：结合近两年新冠疫情的全球肆掠，英国帝国理工学院的Yi-qun WANG资深研究员、Mark JOHNSON教授、Michael A CRAWFORD教授、英国剑桥大学Hong-wei REN资深研究员和美国农业部农业研究署Walter F. SCHMIDT资深研究员共同撰写了《关于COVID-19、膜脂质与公众健康》的评论文章。他们指出，众所周知细胞的外层膜就是脂质的双分子层，而冠状病毒也具有脂质膜。所以病毒复制需要劫持宿主的RNA工具来合成病毒体蛋白，但必须将其包裹在脂质膜中，促其萌生以扩展感染。最近研究表明，某些膜脂肪酸可以抑制其复制活性，并且脂质膜对病毒外壳可能也有最佳的特异性。虽然复制中DNA、RNA 和蛋白质组成不受饮食影响，但脂质膜受其影响。此外，自1960年代以来，研究发现男性对某些必需脂肪酸和膜完整性不足的敏感性高于女性。有证据表明，花生四烯酸和二十二碳六烯酸具有抗病毒、免疫、抗炎、控制血压和消退素分解素活性。因此，迫切需要考察它们在COVID-19预防和治疗中的地位，同时也需重新评估当前膳食指导政策。中英双语阅读详见本期P49-P58。

本专栏由于处在新冠病毒大流行时期组织，难免有不便之处，但却得到了各国专家们的积极响应。本专栏作者Michael A CRAWFORD教授、Andrew J. SINCLAIR教授、J. Thomas BRENNA教授爽快应邀大力支持，Andrew J. SINCLAIR教授和J. Thomas BRENNA教授在很短时间里就完成了撰稿。中国疾控中心营养所的张坚研究员也高兴应邀与我讨论专栏构思并赐稿。美国哈佛大学的Jing X. KANG（康景轩）教授听说这个专栏后，就表示“有兴趣也是一种责任”, 克服繁忙工作到凌晨三四点终于挤出时间赐稿。拳拳之心，不忘初心，牢记使命啊！英国伦敦都市大学营养免疫专家Laurence HARBIGE教授在患病期间还不忘积极支持专栏工作，因身体未康复而中断写作，本杂志副主编谭洪卓博士代表编辑部对他表示了亲切慰问和衷心感谢，并祝愿他早日康复后参与合作交流。

Professor Jing X. KANG from Harvard University USA presented a commentary of “Development and Production of Omega-3 Fatty Acids-Enriched Foods is an Important Dietary Strategy to Improve People’s Nutritional and Health Status”. He described the importance of EFAs, and emphasized the balance of Omega-6 and Omega-3 fatty acids for cellular structure and function. Thus, the relative balance between Omega-6 and Omega-3 fatty acids are critical for good health. However, today’s diet contains too much Omega-6 but too little Omega-3, leading to a severe imbalance with a very high Omega-6/Omega-3 ratio (＞10)in most people. Many lines of evidence suggest that this imbalance is a key factor contributing to the development of modern chronic diseases. Therefore, development and production of foods rich in Omega-3-fatty acids should be considered as a key national health program to balance essential fat intake and thereby improve the nutritional and health status of all people. See the article in P41-P48.

Professors Yi-qun WANG, Mark JOHNSON, Michael A CRAWFORD from the Imperial College, UK, Drs Hong-wei REN from Cambridge University and Walter F. SCHMIDT from USDAARS USA co-authored “On COVID-19 and Membrane Lipids and Public Health”, observing over the global pandemic of coronavirus recent years, they provide us with insights into relationship between virus, membrane lipids, some special fatty acids, nutrition and health. See the article in P49-P58.

This special issue has received generous contributions from experts across the world. A special thanks to Professor Laurence HARBIGE, an expert in Immuno-nutrition at London Metropolitan University, who has been actively supported this special issue.Professors Michael A CRAWFORD, Andrew J. SINCLAIR, and J. Thomas BRENNA were kindly and swiftly agreed to contribute manuscripts, particularly to Professors Andrew J. SINCLAIR and J. Thomas BRENNA who completed special manuscripts within a very short time. To Professor Jian ZHANG, his enthusiasm to this issue and manuscript, and Professor Jing X. KANG of Harvard University and his contribution despite busy schedule and research commitments. Sincerely to remain true to our aspiration and keep our mission firmly in mind for human health!

然而由于时间有限，组稿涉及范围和内容并非全面，有待进一步改善和深入，也希望广大国内外同仁和读者多多交流、共同提高。

——王以群 于英国·伦敦

2022年3月24日

I hope this special issue can inspire and encourage colleagues and readers to discuss and exchange ideas, for improving understanding and application to human health.

——Dr. Yi-qun WANG at London, UK

March 24, 2022