據最新研究可知沙拉調味料中油脂的類型主要影響的是營養的吸收程度。

《分子營養》和《食品研究》上發表的這文章調查了沙拉調味料中所用油脂與營養吸收間的關係。the US-basedyanjiuzhemenzhichudanbubaohezhifangsuanhanliangfengfudeyouzhijinhenshaoliangjiukeyicushileihuluobusuhenhaodibeixishou
，ranerbaohezhifangsuanheduobubaohezhifangsuandetiaoweiliaoyouzhixuyaozaigengdaliangdeqingkuangxiacainenghuocushidengliangdeyingyangbeixishou。

由美國珀德尤大學Mario Ferruzzidaitoudeyanjiuzhemenqiangtiao
，shalaguoshuzhongfengfudezhirongxingweishengsuheyingyangwuzhizhiyouzaiyouzhiyongliangshidangdeqingkuangxiacainengbeihenhaodexishou。ruguowomenxiangcongshuiguoshucaizhongsheruchongzudeyingyangjiudetianjiashiliangdeyoujizhitiaoweiliao，ruguoshalazhongbandeyouzhibuzu，suiranjianshaolereliangdesheru，danquebuwufahuodeguoshuzhongdeyingyang”。 zongzhi

，youzhitiaoweiliaodeleixingyongfazongjieruxia。jiaodishuipingdebaohezhifangsuanheduobubaohezhifangsuanjiukeyirangwomensheruyidingshuliangdeleihuluobusu，ruguoyaozengjiaqixishouliangtigaogaileiyouzhiyongliangjike。lingwai，danbubaohezhifangsuanyoudeyouzhibiyishangerzhezuoyonggengqiang。

研究明細

在此項研究中
，研究者們給29位實驗對象以拌有飽和

、單不飽和或多不飽和脂肪酸油基質的調味料，然後檢測他們血液中的脂溶性維生素。

在試驗中
，29名受試者被給以的油脂調味料有作為飽和脂肪酸代表的黃油、作為單不飽和脂肪酸代表的菜籽油和作為多不飽和脂肪酸代表的玉米油。每一份沙拉均加入以上三種調味料的分量分別為3g、8g、20g。

yanjiutuanduifaxian
，fuhanduobubaohezhifangsuandedadouyouyuqiyongliangdexiangguanduzuida
，huangyouzhongdebaohezhifangsuanqiyuqiyongliangdexiangguanduqici。tamenhaizhichu，danbubaohezhifangsuanhanliangfengfudeyouzhibirucaiziyouheganlanyou，3g的用量和20g用量對促進類胡蘿卜素吸收量的力度相當，這表明這種油脂來源是上選 。

Ferruzzi和他的研究團隊接下來將致力於研究餐飯的類型對營養吸收的影響。