Publication: Desarrollo de una nueva generación de alimentos para el control de peso y prevención de la obesidad
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2018-03-01
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Universidad Complutense de Madrid
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Abstract
La prevalencia mundial de sobrepeso y obesidad ha aumentado dramáticamente en las últimas décadas, alcanzando el nivel de epidemia. Esta condición se asocia a su vez con una amplia gama de factores de riesgo metabólico, como resistencia a la insulina, valores altos de triglicéridos y glucosa en sangre, o hipertensión arterial, características todas ellas típicas del síndrome metabólico, y que promueven un incremento del riesgo de enfermedad cardiovascular y diabetes mellitus tipo 2, entre otras enfermedades. Además, el exceso de adiposidad se caracteriza por una inflamación crónica de bajo grado con desequilibrio en las adipoquinas del tejido adiposo, en particular en la secreción de leptina y adiponectina, y en consecuencia en sus valores circulantes. La obesidad también se asocia con el estrés oxidativo (EO) cuando se mantiene durante largo tiempo, y puede estar mediada por una disminución de las defensas antioxidantes y/o una mayor formación de oxidantes. En las últimas décadas también se ha experimentado un aumento del consumo de alimentos procesados, y este cambio sin duda ha contribuido a la mayor incidencia de sobrepeso y obesidad. En este sentido, las grasas alimenticias constituyen un factor principal en el desarrollo de la obesidad y las alteraciones asociadas, y posiblemente también en su prevención y/o tratamiento...
The worldwide prevalence of overweight and obesity has increased dramatically in the past decades, reaching epidemic levels. This condition is associated with a wide range of metabolic risk factors, such as insulin resistance, high triglyceride levels, glucose and blood pressure, all typical characteristics of the metabolic syndrome, which promote increased risks of cardiovascular disease and type-2 diabetes mellitus, among other diseases. In addition, an excess of adiposity is characterized by chronic low-grade inflammation with an imbalance in the adipokines from adipose tissue, particularly in leptin and adiponectin secretion, and in consequence in their circulating levels. Obesity is also associated with oxidative stress when maintained for a long time, and it can be mediated by either a decrease in antioxidant defences and/or increased formation of oxidants. In recent decades, there has also been an increase in the consumption of processed foods that has contributed to the higher rates of overweight and obesity. In this sense, dietary fats are a major factor in the development of obesity, and possibly in its prevention and treatment as well. The Mediterranean diet has been proposed as a healthy option for the prevention of obesity, and it is characterized by a high consumption of olive oil, rich in monounsaturated fatty acids (MUFA), and of fatty fish, the main source of n-3 polyunsaturated fatty acids (PUFA), such as eicosapentaenoic (EPA) and docosahexaenoic (DHA) acids...
The worldwide prevalence of overweight and obesity has increased dramatically in the past decades, reaching epidemic levels. This condition is associated with a wide range of metabolic risk factors, such as insulin resistance, high triglyceride levels, glucose and blood pressure, all typical characteristics of the metabolic syndrome, which promote increased risks of cardiovascular disease and type-2 diabetes mellitus, among other diseases. In addition, an excess of adiposity is characterized by chronic low-grade inflammation with an imbalance in the adipokines from adipose tissue, particularly in leptin and adiponectin secretion, and in consequence in their circulating levels. Obesity is also associated with oxidative stress when maintained for a long time, and it can be mediated by either a decrease in antioxidant defences and/or increased formation of oxidants. In recent decades, there has also been an increase in the consumption of processed foods that has contributed to the higher rates of overweight and obesity. In this sense, dietary fats are a major factor in the development of obesity, and possibly in its prevention and treatment as well. The Mediterranean diet has been proposed as a healthy option for the prevention of obesity, and it is characterized by a high consumption of olive oil, rich in monounsaturated fatty acids (MUFA), and of fatty fish, the main source of n-3 polyunsaturated fatty acids (PUFA), such as eicosapentaenoic (EPA) and docosahexaenoic (DHA) acids...
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Tesis inédita de la Universidad Complutense de Madrid, Facultad de Farmacia, Departamento de Nutrición y Bromatología I (Nutrición), leída el 13-07-2017