Óleos comestíveis comumente consumidos no contexto global: composição, uso na nutrição e efeitos na saúde: uma visão narrativa

Abstract

Edible oils are rich in triglycerides, fatty acids, and micronutrients. Free of cholesterol, they are widely used in culinary applications as well as in the food, pharmaceutical, and cosmetic industries. However, trans fatty acids present in some of these oils may increase the risk of cardiovascular diseases. This study aimed to evaluate the beneficial and harmful consequences of the consumption of edible oils commonly consumed worldwide. A narrative review was conducted, based on a descriptive and bibliographic approach, with the purpose of providing a critical, comprehensive, and scientifically relevant analysis of the investigated topic. The MUFAs and PUFAs present in these oils exhibit benefits, including adjuvant therapeutic action in certain diseases, contributions to wound healing, and favorable cardiovascular effects. Overall, the moderate and varied consumption of vegetable oils provides more benefits than risks, although further studies are required to define safe doses, investigate chronic effects, assess interactions with metabolic or neurodegenerative diseases, understand the impact of culinary processes on the formation of toxic compounds, and advance emerging refining technologies capable of preserving beneficial compounds while removing harmful ones.