title: Fatty Acids Composition of Vegetable Oils and Its Contribution to Dietary Energy Intake and Dependence of Cardiovascular Mortality on Dietary Intake of Fatty Acids.
abstract: Characterizations of fatty acids composition in % of total methylester of fatty acids (FAMEs) of fourteen vegetable oils--safflower, grape, silybum marianum, hemp, sunflower, wheat germ, pumpkin seed, sesame, rice bran, almond, rapeseed, peanut, olive, and coconut oil--were obtained by using gas chromatography (GC). Saturated (SFA), monounsaturated (MUFA) and polyunsaturated fatty acids (PUFA), palmitic acid (C16:0; 4.6%-20.0%), oleic acid (C18:1; 6.2%-71.1%) and linoleic acid (C18:2; 1.6%-79%), respectively, were found predominant. The nutritional aspect of analyzed oils was evaluated by determination of the energy contribution of SFAs (19.4%-695.7% E(RDI)), PUFAs (10.6%-786.8% E(RDI)), n-3 FAs (4.4%-117.1% E(RDI)) and n-6 FAs (1.8%-959.2% E(RDI)), expressed in % E(RDI) of 1 g oil to energy recommended dietary intakes (E(RDI)) for total fat (E(RDI)--37.7 kJ/g). The significant relationship between the reported data of total fat, SFAs, MUFAs and PUFAs intakes (% E(RDI)) for adults and mortality caused by coronary heart diseases (CHD) and cardiovascular diseases (CVD) in twelve countries has not been confirmed by Spearman's correlations.
authors.affiliation: Language Centre, Faculty of Humanities, Tomas Bata University in Zlín, nám. T. G. Masaryka 5555, 760 01 Zlín, Czech Republic. orsavova@fhs.utb.cz.
authors.forename: Jana
authors.initials: J
authors.lastname: Orsavova
authors.affiliation: Department of Food Analysis and Chemistry, Faculty of Technology, Tomas Bata University in Zlín, nám. T. G. Masaryka 5555, 760 01 Zlín, Czech Republic. misurcova@ft.utb.cz.
authors.forename: Ladislava
authors.initials: L
authors.lastname: Misurcova
authors.affiliation: Department of Food Analysis and Chemistry, Faculty of Technology, Tomas Bata University in Zlín, nám. T. G. Masaryka 5555, 760 01 Zlín, Czech Republic. ambrozova@ft.utb.cz.
authors.forename: Jarmila Vavra
authors.initials: JV
authors.lastname: Ambrozova
authors.affiliation: Department of Chemistry, Faculty of Technology, Tomas Bata University in Zlín, nám. T. G. Masaryka 5555, 760 01 Zlín, Czech Republic. rvicha@ft.utb.cz.
authors.forename: Robert
authors.initials: R
authors.lastname: Vicha
authors.affiliation: Department of Food Analysis and Chemistry, Faculty of Technology, Tomas Bata University in Zlín, nám. T. G. Masaryka 5555, 760 01 Zlín, Czech Republic. mlcek@ft.utb.cz.
authors.forename: Jiri
authors.initials: J
authors.lastname: Mlcek
mesh_terms: D002318:Cardiovascular Diseases / Q000453:epidemiology / Q000401:mortality / Q000517:prevention & control*; D002149:Energy Intake; D005227:Fatty Acids / Q000008:administration & dosage / Q000032:analysis*; D006801:Humans; D018673:Nutrition Policy; D010938:Plant Oils / Q000008:administration & dosage / Q000737:chemistry*
chemical_list: D005227:Fatty Acids; D010938:Plant Oils
keywords: Spearman’s correlation; cardiovascular diseases; coronary heart diseases; fatty acids; vegetable oils