Vegetable oils in functional foods: a new index to measure nutritional quality

The global high prevalence of several human diseases such as cardiovascular, hypertension and diabetes has promoted healthier food practices among consumers, driving the agri-food industry to improve and increase the production of functional foods. Here we evaluated the nutritional quality of functional foods, that include vegetable oils in their formulation. However, it was evidenced in the literature that there is no tool to evaluate the nutritional quality of the food based on the index of nutritional quality of each fatty acid - FA (NQIFA) since all of them used the total FA. Therefore, a nutritional quality index was designed (NQIFA/MRV index) and classified in two major categories, above and below two (&gt;2 = food with potential nutritional health benefit; and &lt; 2 = no health benefit, respectively). Data to validate this new index are presented in thiis data base project. <br>全球范围内心血管疾病、高血压及糖尿病等多种人类疾病的高患病率，推动消费者养成更健康的饮食行为，进而促使农食品行业改进并扩大功能性食品的生产规模。本研究针对配方中包含植物油的功能性食品的营养品质展开了评估。然而，现有文献表明，目前尚无基于单脂肪酸营养质量指数（Nutritional Quality Index of Each Fatty Acid, NQIFA）评估食品营养品质的工具，过往相关研究均仅采用总脂肪酸（Fatty Acid, FA）进行评估。为此，本研究设计了一款营养质量指数（NQIFA/MRV指数），并将其划分为两大评分类别：评分大于2（>2）的食品具备潜在营养健康益处，评分小于2（<2）的食品则无健康获益。本数据库项目将呈现用于验证该新型指数的相关数据。