Urbanized South Asians' susceptibility to coronary heart disease: The high-heat food preparation hypothesis

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• 作者：Smitha Kakde ; B.D.S. ; M.Sc.^a ; Raj S. Bhopal ; B.Sc. (Honours) ; M.B.Ch.B. ; M.R.C.P. ; M.P.H. ; M.F.P.H. ; M.D. ; F.F.P.H. ; F.R.C.P. ; C.B.E. ; D.Sc. (Honours)^a ; ^{Raj.Bhopal@ed.ac.uk} ; Swati Bhardwaj ; M.Sc. ; Ph.D.^b ; ^c ; ^d ; Anoop Misra ; M.B.B.S. ; M.D.^b ; ^c ; ^d ; ^e
• 关键词：Neo-formed contaminants ; Advanced glycation-end-products ; Trans-fatty acids ; Coronary heart disease ; South Asians ; South Asian diet ; High-heat cooking ; Fried food
• 刊名：Nutrition
• 出版年：2017
• 出版时间：January 2017
• 年：2017
• 卷：33
• 期：Complete
• 页码：216-224
• 全文大小：497 K
• 卷排序：33

文摘

Known risk factors do not fully explain the high prevalence of coronary heart disease (CHD) among South Asians. High-heat cooking, common in South Asian cuisine, leads to an increased production of neo-formed contaminants including advanced glycation-end products and trans-fatty acids. NFCs produce biochemical and microanatomic alterations enhancing the effects of traditional CHD risk factors. This phenomenon (high-heat food preparation hypothesis) is responsible for the increased risk for CHD in South Asians compared with other populations that use low-heat cooking.