Autooxidación de lípidos en alimentos y posibles consecuencias en el ser humano

Abstract

Lipids are important compounds for proper human nutrition, as they contain significant amounts of fatty acids and fat-soluble vitamins that are provided to the diet (Domínguez, y otros, 2019). Lipids play an important role mainly in the taste of food, but at the same time they are very susceptible to decomposition or deterioration in this structure generating toxic compounds affecting the quality of the product and the health of the consumer. This deterioration of lipids in food can be generated by modifications that occur in their composition during storage, in food preservation or by the application of technological processes that are used in the food industry (Cabrera Hidalgo, 2019). The auto-oxidation process depends largely on the degree of unsaturation of the lipid fraction of the food, being faster and more intense in unsaturated oils and fats. Foods rich in polyunsaturated fatty acids (AGP) are the most sensitive to oxidation, compared to monounsaturated fatty acids (AGM) and saturated fatty acids (AGS), the latter being the most resistant (Jacobsen, Paiva-Martins, Schwarz, & Bochkov, 2019). Lipid auto-oxidation is one of the most deteriorating alterations during food processing and preservation, as it significantly affects its shelf life, its organoleptic characteristics (such as smell or taste), as well as its nutritional value and that can lead to the generation of compounds of a different nature that are toxic to humans such as primary and secondary compounds (Ahmed, y otros, 2016; Zenga, Heinea, & Wilson, 2020). Therefore, the objective of this research project was to establish through a bibliographic review how lipid auto-oxidation occurs in food, its possible consequences on human health, and to identify the foods most susceptible to undergo a process of lipid auto-oxidation. The information was analyzed through a narrative bibliographic review based on an integrative investigation by critical evaluation and synthesis of all the scientific evidence of articles in journals and digital bases in English and Spanish, managing to resolve the existing information gaps about self-determination. Lipid oxidation in food, how this process is generated and which foods are most susceptible to suffering it, the consequences for the consumer due to the presence of compounds resulting from the auto-oxidation process and the most common diseases that develop due to the intake of these