DIACYLGLYCERIDES AS NUTRITION COMPONENTS OR PRECURSORS OF CARCINOGENS: A CRITICAL VIEW ON AN AMBULAR QUESTION

Obesity is considered as a noninfectious epidemic worldwide. Metabolic disorders associated with the accumulation of adipose tissue lead to obesity-associated diabetes mellitus and cardiovascular diseases. Diet is a component of treatment of diseases associated with obesity. The most commonly used diets are caloric restriction by reducing fat in the diet. Over the years, there have been several attempts to use diacylglycerol (DAG) as components of dietary oils owing to its ability to suppress the accumulation of visceral fat and reduce postprandial levels of triacylglycerol and cholesterol and glucose in the blood serum. However, in 2009, it was found that when oil was processed at high temperatures during physical refining, DAG-enriched oil had the highest levels of potentially harmful glycidyl esters compared to conventional refined fats and oils. The study of the negative effects of glycidyl esters has prompted the food industry, which has traditionally used oil, to focus on strategies in preventing or mitigating these effects by changing the refining process or modifying deodorization equipment to reduce or eliminate process contaminants.